Meatless Monday: Red Lentil and Spinach Masala

Red Lentil and Spinach Masala

I’m currently participating in my own winter Olympics of sorts, so please forgive that this is not being written in real time. Camp No Counselors resumed for a crazy winter session in Vermont. Since I’m not much of a skier, I hung back at the lodge yesterday and taught cooking classes. Other activities included a Chili Cook-Off, bracelet crafting, and tarot card reading. I was charged with project managing dinner for all 100 campers last night, so my classes may have been a veiled attempt at recruiting slave labor to prep the majority of the meal. I’ll give a full report when I return.

But onto the recipe at hand…

My weekly client is always passing along interesting dishes that I might not have otherwise tried. This red lentil recipe from Naturally Ella was one of them. She’s got a beautiful aesthetic and eye towards healthy dishes. We were also both featured in Food & Wine a few months ago for our healthy takes on comfort food, so I feel an affinity there.

Red Lentil and Spinach Masala Red Lentil and Spinach Masala Red Lentil and Spinach Masala

I’m really terrible about keeping whole cumin seeds in my spice cabinet – I’ll always opt for ground versions of spices to save the extra work, even though I know they aren’t as flavorful. So my masala is kind of a bastardized version of Erin’s. But the finished dish still tastes great, so I’ll go with convenience over authenticity in this case.

Red Lentil and Spinach Masala

My jar of red lentils had gone untouched for probably a year. So I decided to remake this red lentil recipe at home to use them up. Even with the wilted spinach, the dish kept in my fridge for over a week. I ate it alongside these burgers and as a protein-rich topping for quinoa. It’s just the kind of stick-to-your ribs without clogging your heart comfort food that I love this time of year.

I hope you had a great long weekend! Send me some good vibes for the color war apache relay in the snow today.

Xo
Phoebe

Recipes Red Lentil and Spinach Masala

Red Lentil and Spinach Masala

Prep Time: 5 minutes

Total Time: 45 minutes

Serving Size: 4

Red Lentil and Spinach Masala

This recipe was inspired by Naturally Ella.

Ingredients

  • 1 tablespoon olive or coconut oil
  • 1 small red onion, diced
  • 2 garlic cloves, minced
  • 1-inch fresh ginger, peeled and minced
  • 1 serrano chili pepper, seeded and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • ¼ teaspoon coriander
  • One 15-ounce can diced tomatoes
  • 1 teaspoon sea salt
  • One 15-ounce can coconut milk
  • 1 cup red lentils
  • 5 ounces baby spinach

Instructions

  1. In a large stock pot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, 5 minutes. Add the garlic, ginger, serrano, cumin, garam masala, and coriander. Cook until very fragrant, 2 minutes. Carefully pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes. Add the coconut milk and 1 cup water. Bring to a boil over high heat. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Fold in the spinach and cook until wilted, 3 minutes. Serve alongside coconut rice.

Notes

This is a great make-ahead meal and can keep in the fridge for up to week.

http://feedmephoebe.com/2014/02/red-lentil-recipe/

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20 Responses to Meatless Monday: Red Lentil and Spinach Masala

  1. Frankie says:

    You cooked for 100?! I feel faint at the idea. Great recipe btw, red lentils are the only kind of legume I can eat without, um, producing fumes.

  2. I love lentils. This looks perfect for the 100th snow storm we are in the midst of in Chicago.

  3. Lesley says:

    Yum. I just made it for breakfast! Delicious.

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  5. Helen says:

    Phoebs- this was insanely delicious! Thank you! XO

  6. Pingback: Sweet Potato and Spinach Lentil Masala | Simply Ravenous

  7. This looks like a real keeper. Looking foward to trying it. I just discovered your blog & spent the evening reading & pinning your recipes. So artfully photographed too. Love it.

  8. jamine says:

    My new favorite recipe! Hearty, fragrant, delicious and even loved by my six year old. Definitely made with love! I am now making it for a second time and I almost always just try recipes once for creative fun. Thank you!

  9. L@L says:

    Oh, my. This was so delicious. Especially reheated!

  10. naomi says:

    Can you provide the amounts if we have cumin and coriander seeds please? Thank you.

    • I’d get those from Naturally Ella’s post on spinach and lentil masala. My recipe is doubled, so just check there for the spice measurements and double them. Enjoy!

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  13. D Shazz says:

    Very delicious! I didn’t have red lentils, but it was great with green (just took longer to cook). Will be making again very soon. I even liked the left overs, and I’m very picky about leftovers. Microwave was fine for that. Thank you for sharing!

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