Please find the original recipe here: https://www.pingcooks.com/recipe/one-pot-red-lentil-curry/

Pingcooks.com is a great resource for recipes and information!

I finally cooked lentils for myself, all thanks to this extremely easy one pot recipe I found on pingcooks.com. I am always intimidated to cook with completely new ingredients, but this recipe was so straightforward I didn’t think I could possibly mess it up.

This came out delicious and surprisingly filling! As in, logically I see lentils have a lot of fiber, but I love eating and don’t often really achieve that “properly full” feeling, so when I noticed how full and satisfied I felt even an hour later when getting ready for bed it was quite the surprise!

This dish is also sneakily vegan, just in case you’re interested in that kind of thing. My plan was to make the curry, see how it was, then I assumed I’d add some cooked chicken or another protein to it to finish up the leftovers or for my next batch. Rob and I both ate it exactly as is with some rice and neither of us complained one bit.

Ingredients

Servings: 4-6 (it made 4 for us)

1 cup red split lentils, rinsed and drained (I used Trader Joe’s brand)
2 cloves garlic, finely chopped, or 1/2 tsp garlic powder (I used garlic powder my first go)
1 (14oz) can diced tomatoes and 1.5 cups water OR 1 (28oz) diced tomatoes & 1/2 cup water (I used the 28oz option)
3/4 tsp table salt or 1.5 tsp kosher salt
2 heaping tsp curry powder or DIY Curry Powder (1/2 tsp turmeric + 1/2 tsp cinnamon + 1/2 tsp cumin + 1/2 tsp coriander) (I used “Hot Madras Curry Powder” I already had)
1/2 (14oz) can coconut milk, about 1 cup (I used LITE, Unsweetened but you can use full fat for additional calories and flavor)
6 oz bag baby spinach

optional:
1/2 tsp crush red pepper flakes (this is a yes definitely and next time I am using even MORE)

Directions

Peel, and finely chop garlic, or use 1/2 tsp garlic powder.
In a large pot combine rinsed lentils, garlic, diced tomatoes, water, salt, curry powder, and coconut milk (everything but the spinach)
Bring to a boil over high heat, then reduce to medium-low and let simmer for 12-15 minutes until lentils are tender. Try a lentil - they should be soft. Add a few minutes if not yet.
Keep heat on low and add entire bag of baby spinach to pot and stir into curry. It probably won’t fit at first but I promise it will! After spinach is wilted, about 1-2 minutes, turn off heat. Give it a try and season to taste (you can add a little more heat if you need)
Serve! It can be eaten alone but goes great with rice, naan, quinoa, other grains. Refrigerate or freeze the leftovers (it did just fine packed with rice)