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Spinach and Red Lentil Masala | @naturallyella

Red Lentils and Spinach in Masala Sauce

  • Author: Erin Alderson
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 2 large servings (or 4 small servings) 1x
  • Category: Dinner

Description

This flavorful dinner can satisfy even the pickiest of eater. The lentils are cooked in a creamy, rich sauce and finished with wilted spinach. Make an extra large batch of the masala paste and freeze for later use.


Scale

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 oil (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 cups spinach (packed)
  • 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 and 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

Plan ahead: Find this recipe in the Naturally Ella Real Plans upgrade

Link: Adapted from Martha Stewart/Jamie Oliver

Nutrition: find information here


Nutrition

  • Calories: 548
  • Sugar: 7.5
  • Fat: 31.4
  • Carbohydrates: 56.3
  • Protein: 20.1
  • Cholesterol: 0