Heart-Healthy Spinach and Lentils Curry

Packed with plant-based protein and vibrant flavors, this Heart-Healthy Spinach and Lentils Curry is a wholesome, one-pot meal perfect for busy weeknights. Combining nutrient-rich baby spinach, fiber-packed lentils, and aromatic spices like turmeric, cumin, and coriander, this dish is as flavorful as it is nourishing. A hint of fresh lemon juice brightens the curry, while a garnish of chopped cilantro adds a touch of freshness. Cooked in low-sodium vegetable broth and olive oil, this recipe is designed to support heart health while satisfying your taste buds. With just 10 minutes of prep and 25 minutes of cooking, this easy vegan curry makes the perfect companion to steamed brown rice or quinoa for a complete and well-rounded meal. Whether you're embracing Meatless Monday or looking to add a nutrient-dense meal to your rotation, this spinach and lentils curry is sure to become a favorite.

Nutriscore Rating: 88/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 inch piece ginger, minced
• 2 medium tomatoes, finely chopped
• 0.5 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.25 teaspoon cayenne pepper (optional for heat)
• 2 cups cooked lentils (green or brown)
• 4 cups baby spinach, washed
• 1.5 cups vegetable broth (low sodium)
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh cilantro, chopped
• 0.25 teaspoon salt (optional, to taste)
• 0.25 teaspoon black pepper (optional, to taste)

Directions

Step 1

Heat the olive oil in a large pan or skillet over medium heat.

Step 2

Add the finely chopped onion and sauté for 2-3 minutes until translucent.

Step 3

Stir in the minced garlic and ginger and cook for another minute until fragrant.

Step 4

Add the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until they break down and form a chunky sauce.

Step 5

Sprinkle in the turmeric, cumin, coriander, and cayenne pepper (if using). Stir well to coat the onion-tomato mixture in the spices.

Step 6

Pour in the vegetable broth and bring it to a gentle simmer.

Step 7

Add the cooked lentils and stir to combine. Let the mixture simmer for 5 minutes to allow the flavors to meld together.

Step 8

Gradually add the baby spinach to the pan, stirring as you go. Cook until the spinach wilts, about 2-3 minutes.

Step 9

Stir in the fresh lemon juice and taste the curry. Adjust the seasoning with salt and black pepper if needed.

Step 10

Turn off the heat and garnish the curry with chopped fresh cilantro before serving.

Step 11

Serve the curry warm with steamed brown rice or quinoa for a complete, heart-healthy meal.

Nutrition Facts

Serving size	(1248.3g)

Amount per serving	% Daily Value*
Calories	755.2

Total Fat 17.7g	0%
Saturated Fat 2.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 857.7mg	0%
Total Carbohydrate 114.9g	0%
Dietary Fiber 40.5g	0%
Total Sugars 20.7g
Protein 43.5g	0%

Vitamin D 0IU	0%
Calcium 279.8mg	0%
Iron 19.8mg	0%
Potassium 2914.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 21.9%

Carbs: 58.0%