Low Sodium Spinach and Lentils Curry

Delight in the wholesome goodness of this Low Sodium Spinach and Lentils Curry, a heart-healthy, flavor-packed dish that's perfect for weeknight dinners or meal prep. Bursting with nutrient-rich ingredients like protein-packed lentils, iron-loaded spinach, and creamy coconut milk, this curry is generously spiced with fragrant cumin, coriander, turmeric, and paprika for a warm, earthy depth. Designed for those watching their sodium intake, the recipe relies on fresh herbs, vibrant tomatoes, and freshly squeezed lemon juice for a naturally bold flavor profile. Ready in under an hour and entirely vegan, this versatile dish pairs beautifully with brown rice, quinoa, or your favorite flatbread, offering a comforting, low-sodium meal that's as nutritious as it is satisfying.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 cup Green or brown lentils, dried
• 3 cups Water
• 1 tablespoon Olive oil
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1.5 teaspoons Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Ground paprika
• 0.25 teaspoon Cayenne pepper (optional, for heat)
• 2 medium Tomatoes, diced (low sodium, or fresh)
• 4 cups Baby spinach, fresh
• 0.5 cup Coconut milk, unsweetened
• 1 tablespoon Lemon juice, freshly squeezed
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the lentils thoroughly under running water. Place them in a pot with 3 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer for 20–25 minutes, or until tender. Drain and set aside.

Step 2

Heat olive oil in a large skillet or pot over medium heat. Add the diced onion and sauté for 5–7 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger. Cook for 1–2 minutes until fragrant.

Step 4

Add ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to toast the spices for 30 seconds.

Step 5

Add the diced tomatoes and cook for 5 minutes, stirring occasionally, until they soften and begin to break down.

Step 6

Stir in the cooked lentils and mix well to coat them with the spice mixture.

Step 7

Add the fresh spinach gradually, stirring until it wilts and incorporates into the curry.

Step 8

Pour in the coconut milk, reduce the heat to low, and let the curry simmer for 10 minutes to allow the flavors to meld together.

Step 9

Stir in the freshly squeezed lemon juice and season with black pepper to taste.

Step 10

Serve warm, garnished with chopped cilantro if desired. This curry pairs well with brown rice, quinoa, or flatbread.

Nutrition Facts

Serving size	(1421.4g)

Amount per serving	% Daily Value*
Calories	993.7

Total Fat 20.8g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 162.8mg	0%
Total Carbohydrate 155.6g	0%
Dietary Fiber 30.4g	0%
Total Sugars 12.5g
Protein 59.5g	0%

Vitamin D 0IU	0%
Calcium 389.5mg	0%
Iron 21.7mg	0%
Potassium 2686.5mg	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: 17.9%

Protein: 22.7%

Carbs: 59.4%