Spicy Lentils And Spinach (Stove Top And Pressure Cooker)

Why You’ll Love This Recipe

I love this recipe because it combines simple ingredients with fragrant spices to create a deeply satisfying meal. The lentils become tender and creamy while the vegetables and spices build layers of flavor. I also appreciate that I can cook it either on the stovetop or in a pressure cooker depending on how much time I have. It is a versatile dish that works well as a main meal or as a side.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 tablespoons fat free natural yoghurt (optional)

• fresh coriander, chopped

• 1 large onion, finely chopped

• 3 cloves garlic, crushed

• 2 teaspoons freshly grated ginger

• 2 carrots, chopped finely

• 1 courgette (zucchini), chopped

• 160 g (3/4 cup) green or brown lentils, dried

• 360 ml (1 1/2 cups) water

• 120 g (1/2 cup) passata or crushed tomatoes

• 3 cups fresh spinach, chopped

• 2 green chilies, sliced in half lengthways

• 1 tablespoon ground cumin

• 1 tablespoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon garam masala

• 1 teaspoon salt

• freshly ground black pepper to taste

• low calorie cooking spray

Directions

I begin by spraying a large saucepan with cooking oil spray and placing it over medium-high heat. I add the chopped onion, crushed garlic, and grated ginger, cooking them until they begin to soften. If the mixture starts to stick, I add a small splash of water to prevent burning.

Next, I add the ground cumin, ground coriander, turmeric, and garam masala. I stir everything together so the spices form a fragrant paste with the onions.

I then add the chopped carrots, courgette, dried lentils, sliced green chilies, passata, water, and salt. I stir everything well and bring the mixture to a boil.

Once it begins to boil, I reduce the heat, cover the pot, and allow it to simmer for about 45 minutes until the lentils are tender and the mixture thickens.

After the lentils have cooked, I stir in the chopped spinach and cook just long enough for it to wilt into the mixture.

To serve, I sometimes add a spoonful of plain yoghurt mixed with chopped coriander and a squeeze of lemon juice for a creamy and refreshing finish.

For the pressure cooker method, I set the instant pot to sauté mode and spray the inner pot with cooking oil spray. I cook the onion, garlic, and ginger until slightly softened, adding a splash of water if needed.

I stir in the cumin, coriander, turmeric, and garam masala until a paste forms. Then I add the carrots, courgette, lentils, green chilies, passata, water, and salt.

I secure the lid and cook on high pressure for 10 minutes. Once the cooking time is complete, I allow the pressure to release naturally for about 10 minutes before releasing any remaining pressure.

Finally, I stir in the chopped spinach until it wilts and serve the dish warm, optionally topping it with yoghurt and fresh coriander.

Servings And Timing

This recipe makes about 4 servings. When I cook it on the stovetop, the total time is about 1 hour and 9 minutes including preparation and simmering. Using a pressure cooker shortens the cooking time significantly, taking about 30 minutes including pressure release.

Variations

Sometimes I add diced sweet potatoes for a slightly sweeter flavor and extra heartiness. I also like mixing in chickpeas for additional protein and texture. When I want a creamier dish, I stir in a small amount of coconut milk near the end of cooking. I occasionally increase the number of chilies if I want a stronger spicy kick.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen as it sits, which I really enjoy. To reheat, I warm it on the stovetop over medium heat, adding a splash of water if it becomes too thick. I can also reheat individual portions in the microwave until hot.

FAQs

Can I use red lentils instead of green or brown lentils?

I can use red lentils, but they cook faster and break down more, creating a softer and thicker texture.

Is this recipe very spicy?

I find the spice level moderate. If I prefer a milder dish, I simply reduce the number of green chilies.

Can I freeze this lentil dish?

I often freeze portions in airtight containers for up to 3 months. It reheats very well after thawing.

What can I serve with spicy lentils and spinach?

I like serving it with rice, flatbread, or warm naan to make it a complete and satisfying meal.

Can I make this recipe vegan?

I simply skip the yoghurt topping or replace it with a dairy-free alternative to keep the recipe completely vegan.

Conclusion

I enjoy this spicy lentils and spinach recipe because it is simple, nourishing, and packed with flavor. The combination of tender lentils, vegetables, and warming spices creates a comforting dish that I can easily adapt depending on what I have in the kitchen. It is a recipe I return to whenever I want a wholesome meal that feels both satisfying and balanced.

Print