Spicy Lentils And Spinach (Stove Top And Pressure Cooker)
The Best Spicy Lentils and Spinach is a flavorful lentil dish simmered with cumin, turmeric, garlic, and fresh vegetables. A nutritious vegetarian meal that is perfect for cozy dinners.
- Prep Time: 14 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 9 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop, Pressure Cooker
- Cuisine: Indian-Inspired
- Diet: Vegetarian
Ingredients
Low calorie cooking spray
1 large onion, finely chopped
3 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 carrots, finely chopped
1 courgette (zucchini), chopped
160 g (¾ cup) dried green or brown lentils
360 ml (1 ½ cups) water
120 g (½ cup) passata or crushed tomatoes
3 cups fresh spinach, chopped
2 green chilies, sliced 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
Optional Topping:
4 tablespoons fat-free natural yogurt
Fresh coriander, chopped
Lemon juice
Instructions
Stovetop Method
Spray a large saucepan with low-calorie cooking spray and heat over medium-high heat.
Add the chopped onion, garlic, and grated ginger. Cook until softened, adding a little water if needed to prevent sticking.
Stir in the cumin, ground coriander, turmeric, and garam masala, mixing well to form a fragrant spice paste.
Add the chopped carrots, courgette, lentils, green chilies, passata, water, and salt. Stir well.
Bring the mixture to a boil, then reduce heat, cover, and simmer for 45 minutes until the lentils are tender.
Stir in the chopped spinach and cook until slightly wilted.
Season with freshly ground black pepper and serve warm.
Optional: Top with a dollop of yogurt mixed with chopped coriander and a squeeze of lemon juice.
Pressure Cooker / Instant Pot Method
Set the Instant Pot to Sauté mode and spray the inner pot with cooking spray.
Once hot, add the onion, garlic, and ginger. Cook until slightly softened, adding a splash of water if needed.
Stir in the cumin, coriander, turmeric, and garam masala to create a spice paste.
Add carrots, courgette, lentils, green chilies, passata, water, and salt. Mix well.
Close the lid and set to Manual High Pressure for 10 minutes.
Allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
Stir in the chopped spinach until wilted.
Serve warm with the optional yogurt, coriander, and lemon topping.
Notes
Green or brown lentils work best because they hold their shape during cooking.
Add more water if the stew becomes too thick during cooking.
Adjust the chili level depending on how spicy you prefer the dish.
This dish stores well and tastes even better the next day.
