Spinach-and-Garlic Lentils Recipe

Name: Spinach-and-Garlic Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups); 1 medium tomato, chopped; 3 cloves garlic, thinly sliced; One 2-inch piece ginger, finely chopped; 1 serrano chile, thinly sliced, (remove seeds for less heat); 1 teaspoon ground turmeric; 5 ounces baby spinach (about 4 tightly packed cups); Juice of 1/2 lemon; Kosher salt; 3 tablespoons unsalted butter; 1/2 teaspoon cumin seeds; 1/2 teaspoon brown mustard seeds

Servings: persons

1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups)
1 medium tomato, chopped
3 cloves garlic, thinly sliced
One 2-inch piece ginger, finely chopped
1 serrano chile, thinly sliced, (remove seeds for less heat)
1 teaspoon ground turmeric
5 ounces baby spinach (about 4 tightly packed cups)
Juice of 1/2 lemon
Kosher salt
3 tablespoons unsalted butter
1/2 teaspoon cumin seeds
1/2 teaspoon brown mustard seeds

1
Combine the lentils, tomato, 2 cloves of garlic, ginger, serrano chile, turmeric and 6 cups water in a large saucepan.
2
Bring to a high simmer and cook, occasionally whisking vigorously, until the lentils are tender and begin to fall apart and the mixture is like a thin porridge, 15 to 18 minutes.
3
Add the spinach to the pan in batches and stir until wilted.
4
Add the lemon juice and 1 1/2 teaspoons of salt.
5
Remove from the heat.
6
Melt the butter in a small skillet over medium heat.
7
Add the remaining clove of garlic and the cumin seeds and mustard seeds.
8
Swirl until the garlic and is golden and fragrant, about 3 minutes.
9
Pour the lentils into a large serving bowl and drizzle with the garlic butter.
10
Serve hot.

229

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound split orange lentils (masoor dal), picked through and rinsed (about 2 1/4 cups), 1 medium tomato, chopped, 3 cloves garlic, thinly sliced, One 2-inch piece ginger, finely chopped, and more.

Yes, Spinach-and-Garlic Lentils falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach-and-Garlic Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions