Low Fat Spinach and Lentils Curry

Brighten up your mealtime with this hearty and wholesome Low Fat Spinach and Lentils Curry, a delicious plant-based dish packed with flavor and nutrients! This gluten-free, high-fiber recipe combines the earthy richness of red lentils with vibrant fresh spinach, all simmered in a fragrant blend of cumin seeds, turmeric, and coriander. With a light touch of olive oil and low-sodium vegetable broth, this one-pot wonder is big on taste but low in fat, making it perfect for guilt-free indulgence. Garnished with a zesty splash of lemon juice and fresh cilantro, this curry is as nutritious as it is satisfying. Ready in just 45 minutes, it's an easy and healthy weeknight dinner that pairs beautifully with brown rice, quinoa, or warm flatbreads. Perfect for those seeking a hearty vegan option or anyone looking for a comforting yet light meal!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red lentils (dried, rinsed)
• 4 cups Fresh spinach (washed and chopped)
• 1 medium Onion (finely chopped)
• 3 cloves Garlic (minced)
• 1 teaspoon Ginger (grated)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground cumin
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 1 cup Diced tomatoes (canned or fresh)
• 3.5 cups Low-sodium vegetable broth
• 1 teaspoon Extra virgin olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (chopped, for garnish)
• 1 teaspoon Lemon juice

Directions

Step 1

1. Rinse the red lentils thoroughly under cold water and set aside.

Step 2

2. Heat the teaspoon of olive oil in a large pot or saucepan over medium heat.

Step 3

3. Once the oil is hot, add the cumin seeds and let them sizzle for 30 seconds, releasing their aroma.

Step 4

4. Add the chopped onions to the pot and sauté them for 3-4 minutes until translucent.

Step 5

5. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 6

6. Stir in the ground turmeric, ground coriander, ground cumin, and cayenne pepper (if using), and cook for 30 seconds to toast the spices.

Step 7

7. Add the diced tomatoes and cook for 2-3 minutes, stirring occasionally, until they break down and the mixture turns into a thick base.

Step 8

8. Stir in the rinsed lentils and pour in the vegetable broth. Bring the mixture to a gentle boil.

Step 9

9. Reduce the heat to low, cover the pot, and let the lentils simmer for 15-20 minutes or until tender, stirring occasionally.

Step 10

10. Once the lentils are cooked, add the chopped spinach in batches, stirring until it wilts into the curry.

Step 11

11. Season with salt and black pepper, adjusting to taste.

Step 12

12. Stir in the teaspoon of lemon juice to brighten the flavors.

Step 13

13. Serve the curry hot, garnished with fresh cilantro. Pair with brown rice, quinoa, or whole wheat flatbread for a complete meal.

Nutrition Facts

Serving size	(1671.5g)

Amount per serving	% Daily Value*
Calories	1082.4

Total Fat 19.1g	0%
Saturated Fat 2.6g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 1909.4mg	0%
Total Carbohydrate 174.9g	0%
Dietary Fiber 33.8g	0%
Total Sugars 21.2g
Protein 64.2g	0%

Vitamin D 0IU	0%
Calcium 508.5mg	0%
Iron 27.3mg	0%
Potassium 4748.6mg	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: 15.2%

Protein: 22.8%

Carbs: 62.0%