Red Lentil Masala with Spinach | @naturallyella

I am always amazed at what inspiration come from the food blog community. There are wise words of wisdom, quirky anecdotes, and most of all, tons of amazing food. Every time I check out my favorite blogs, I find myself making notes on things I want to try or ideas I have for recipes. When I saw Shanna’s Thai Chicken Curry, I knew I wanted to make something spicy and fragrant. I wanted a big dish of comfort and that’s exactly what I lentil masala. I did a bunch of searching and finally settled on adapting this Tikka Masalaย (without the tikka of course). This recipe has become my favorite lentil dish and the masala paste can be used for other meals, like this masala potatoes and fried egg skillet.

5.0 from 13 reviews
Red Lentils and Spinach in Masala Sauce
Author: 
Recipe type: Dinner
Serves: 2 to 4
 
Ingredients
  • Masala Paste
  • 1 1/2 teaspoons cumin seeds
  • 1 1/2 teaspoon coriander seeds
  • 2 inch piece of ginger, peeled and cut into pieces
  • 1/8 to 3 teaspoons red pepper flakes (see note)
  • 1 tablespoon smoked paprika
  • 2 teaspoons garam marsala
  • 1 teaspoon salt
  • 2 tablespoons peanut or other nut oil
  • 2 tablespoons tomato paste
  • 1/3 cup packed cilantro leaves

  • Lentils
  • 1 tablespoon olive or coconut oil
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup masala paste
  • 1 cup stewed tomatoes
  • 1 cup coconut milk
  • 1/2 cup red lentils
  • 2 handfuls spinach
  • 1/2 to 1 cup low-sodium vegetable broth
Instructions
  1. To make paste, toast cumin and coriander seeds in skillet until fragrant. Use a mortar and pestle (or a spice grinder) to grind spices.
  2. In a small food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt. Pulse a couple more times to incorporate. Next, add nut oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
  3. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
  4. Stir in masala paste and cook for 1-2 minutes, then add stewed tomatoes and coconut milk. Stir together and bring to a boil.
  5. Add in lentils and reduce heat to low. Cook, stirring often, until lentils are tender, 20-25 minutes. If liquid has absorbed but lentils are still not tender, add 1/2 cup of vegetable broth and cook until lentils are tender. Remove from heat and fold in spinach.
  6. Serve with your favorite grain, extra cilantro, and a dollop of plain greek yogurt.
Notes
Tips & Tricks: I recommend making this dish once with the minimum amount of red pepper flakes in the masala paste and adding more crushed red pepper before serving if desired. The paste, with 3 teaspoons of red pepper flakes, can be really spicy.
Stock up: get the pantry ingredients you will need: coconut milk, stewed tomatoes, red lentils, garam masala
Plan ahead: Find this recipe in the Naturally Ella Real Plans meal planning upgrade
Link: Adapted from Martha Stewart/Jamie Oliver

Step by Step

Red Lentil Masala | @naturallyella

Red Lentil Masala

variations

The pasteย definitelyย has a kick to it but it’s my favorite kind where you taste the spices and then the heat hits in the back of your mouth. Don’t be too intimidated with the long list of ingredients. I had everything in my cupboard, but they can be found easily in the grocery store if you don’t have something on hand.

Lentils: I’ve expressed my love of lentils before but I rarely showcase red lentils. Red lentils have a tendency to turn to mush when cooked. But for this dish, I opted to stand and check them every so often and removed from heat before my lentils disappeared. Other lentils can be used but extra liquid may be needed and the cooking time will increase.

Greens: I always have spinach on hand but kale or chard would easily work in place of the spinach (or use a mix of greens).

Use up the paste: Don’t worry if you have extra masala paste to use. You can keep for later use in another round of this dish or make something like this egg skillet with masala potatoes.

Check out the comments: Many people have made this lentil masala and there’s quite a good bit of information in the comments below!

Spinach and Red Lentil Masala | @naturallyella

Recipe originally posted on November 23rd, 2012. Last updated on August 27th, 2016.