This Red Lentil and Spinach Masala is ideal for a vegan dinner and is high in protein and nutrients that ensure your body gets the right balanced diet for the day. All my favorite herbs and spices in one pot, from garlic, ginger, fresh chili, cumin, garam masala, coriander, tomatoes and lentils in a coconut milk sauce with wilted spinach. Eat your heart out!
To make Red Lentil and Spinach Masala, you will need the following ingredients:
In a large stock pot over medium-high heat, heat 1 tablespoon of oil and add 1 diced red onion. Saute for 3 minutes until soft.
Add 2 cloves of minced garlic, 1-inch of freshly minced ginger, 1 minced serrano chili, 1 teaspoon of ground cumin, 1 teaspoon of garam masala and ¼ teaspoon of coriander. Cook for about 1 minutes until fragrant.
Add 1 can of diced tomatoes along with 1 teaspoon of salt and scrape any browned bits from the base of the pan. Cook, stirring every so often, for about 5 minutes until the tomatoes are slightly cooked and the sauce has reduced.
Over high heat, add 1 can of coconut milk and 1 cup of water and bring everything to a boil.
Reduce the heat to medium-low and add 1 cup of red lentils. Stir through and cook, stirring occasionally, to ensure the lentils don’t stick to the base of the pan, for about 25-35 minutes.
Stir in 5 ounces of baby spinach and cook for a final 3 minutes until wilted.
Serve hot and enjoy!
Do you love vegan dishes but never know how to make them exciting? Try this Red Lentil and Spinach Masala and you’ll never look back. Also, try some of our other vegan recipes and let us know which ones you love the most! Use our hashtag #cookmerecipes online to share your thoughts with us!
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