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Curried Red Lentils with Spinach

This is another great go-to weeknight meal to serve with rice or potatoes. It has a mild Indian flavor influence which is great for adding to the rotation to mix things up a bit.


  • 2 tablespoons olive oil
  • 1 chopped onion (or 2 tablespoons dried onion powder)
  • 1 tsp garam masala powder
  • 1 tsp tumeric or curry powder
  • 1 tsp ginger ground
  • 1/2 tsp garlic powder
  • 1/4 tsp crushed red pepper
  • 1 tsp salt
  • 1.5 cups red lentils
  • 14 oz can diced tomatoes
  • 3 cups water
  • 2 cups frozen spinach


  • Cook the onion in the oil on medium heat until translucent (about 3-4 minutes). If using onion power, just heat the oil.
  • Add the dried spices to the hot oil and allow to bloom 1-2 minutes but keep from burning.
  • Add the remaining ingredients except frozen spinach.
  • Bring to a boil then cover and simmer on medium low heat for 30 minutes.
  • Remove the lid, stir in the frozen spinach, and allow to thaw and heat up in the carryover heat for 2-3 minutes.
  • Serve with cooked rice, potatoes, or just eat on its own.