Nutrition Facts for High protein spinach and lentils curry

High Protein Spinach and Lentils Curry

Packed with plant-based power, this High Protein Spinach and Lentils Curry is a wholesome, flavorful dish perfect for a nutritious weeknight dinner. Featuring tender red lentils simmered with fragrant spices like cumin, turmeric, and garam masala, this curry is elevated with the creaminess of coconut milk and the vibrant freshness of spinach. Bursting with rich, earthy undertones and a touch of heat, it’s a satisfying vegan and gluten-free option that pairs beautifully with steamed rice or soft flatbread. Ready in just 45 minutes, this protein-rich recipe is not only easy to prepare but also a fantastic way to incorporate nutrient-dense ingredients like spinach and lentils into your diet. Garnished with zesty lemon juice and fresh cilantro, it offers a perfect harmony of flavor and nourishment that’s both comforting and crave-worthy.

Nutriscore Rating: 74/100
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Image of High Protein Spinach and Lentils Curry
Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins
Servings: 4

Ingredients

  • 1 cup Red lentils
  • 4 cups Fresh spinach
  • 1 cup Coconut milk
  • 2 medium Tomatoes
  • 1 medium Onion
  • 3 Garlic cloves
  • 1 inch piece Ginger
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Ground turmeric
  • 1 teaspoon Ground coriander
  • 1 teaspoon Ground cumin
  • 1 teaspoon Garam masala
  • 0.5 teaspoon Red chili powder
  • 2 tablespoons Vegetable oil
  • 3 cups Water
  • 1 teaspoon (or to taste) Salt
  • 2 tablespoons Fresh cilantro
  • 1 tablespoon Lemon juice

Directions

Step 1

Rinse the red lentils thoroughly under cold water until the water runs clear.

Step 2

In a medium pot, combine the red lentils and 3 cups of water. Bring to a boil, then reduce the heat and simmer for 15-20 minutes until the lentils are soft. Skim off any foam that rises to the top during cooking.

Step 3

While the lentils cook, wash and roughly chop the spinach, dice the onion, and finely chop the tomatoes, garlic, and ginger.

Step 4

In a large skillet or deep pan, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.

Step 5

Add the diced onion to the pan and sauté for 3-4 minutes until it becomes soft and translucent.

Step 6

Stir in the garlic and ginger, cooking for another minute until fragrant.

Step 7

Add the chopped tomatoes to the pan, along with turmeric, ground coriander, ground cumin, red chili powder, and salt. Cook for 5-7 minutes, stirring frequently, until the tomatoes break down and form a thick paste.

Step 8

Add the cooked lentils to the pan, along with the coconut milk. Stir well to combine and let the mixture simmer for 5 minutes.

Step 9

Gradually add the chopped spinach, stirring it into the curry until it wilts completely.

Step 10

Sprinkle the garam masala over the curry and mix well. Adjust seasoning with more salt if needed.

Step 11

Turn off the heat and stir in the lemon juice. Garnish with freshly chopped cilantro.

Step 12

Serve hot with rice, quinoa, or flatbread of your choice.

Nutrition Facts

Serving size (1757.5g)
Amount per serving % Daily Value*
Calories 750.5
Total Fat 30.9g 0%
Saturated Fat 4.5g 0%
Polyunsaturated Fat 17.0g
Cholesterol 0mg 0%
Sodium 2550.0mg 0%
Total Carbohydrate 102.2g 0%
Dietary Fiber 26.9g 0%
Total Sugars 34.7g
Protein 26.9g 0%
Vitamin D 0IU 0%
Calcium 374.0mg 0%
Iron 18.7mg 0%
Potassium 2088.4mg 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: 35.0%
Protein: 13.5%
Carbs: 51.5%