Lentils and Spinach: An Indian Dish

Step 1

Heat some oil in a heavy pan over medium heat. Add the chopped onion and cook, stirring occasionally, until it starts to turn a nice golden brown—this usually takes about 10 minutes. Then, toss in the minced garlic and cook for another minute until you can really smell that garlic aroma.

Step 2

Stir in the chicken broth, lentils, half a cup of water, crushed garlic, and all the spices—coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cloves, cayenne pepper, and a bay leaf. Bring everything to a boil, then cover the pan and reduce the heat to medium-low. Let it simmer gently for about 35 minutes, or until the lentils are nice and soft.

Step 3

While the lentils are cooking, put the spinach in a microwave-safe bowl with a quarter cup of water. Microwave it for 5 minutes, give it a good stir, then microwave again for another 5 minutes until it’s fully heated through. Let it cool for a few minutes, then drain off any excess water and squeeze out the rest.

Step 4

Once the spinach is ready, mix it into the lentils. Cover the pan again and let everything simmer together for about 10 more minutes so the flavors can come together and it’s heated through. Serve warm and enjoy!

Serving Ideas To Try

Serve this dish with warm basmati rice or soft naan bread to soak up the delicious sauce. A side of yogurt or raita can add a cooling contrast, while a squeeze of lemon juice brightens the flavors.

Reheating And Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if the mixture feels too thick. It also freezes well for up to a month.