Red lentils and spinach make a fantastic lunch choice, thanks to their simplicity and nutritional value. This dish is quick and easy to prepare, and it stays tasty for a couple of days, making it perfect for meal prep. Enjoy it warm or cold, on its own, or with rice. I love making this dish during busy periods, as it guarantees a nutritious meal without the hassle of complicated cooking.
Red lentils are a popular choice for numerous reasons. Their high nutritional content, including protein, fiber, and essential nutrients like folate, iron, and potassium, make them a healthy addition to any diet. Unlike other lentil varieties, red lentils cook quickly, which is ideal for busy weeknights. These lentils are versatile and can be used in a variety of dishes such as soups, stews, curries, and salads. Their creamy texture makes them an excellent base for soups and dips. Furthermore, red lentils are budget-friendly and often more affordable than other protein sources, making them an accessible choice for families looking to create wholesome meals on a budget.
For my other red lentil recipe, look no further:
Ingredients
Instructions
- To start, heat oil in a large saucepan over medium heat. Add onion and cook until it becomes soft and translucent. Then, add garlic and ginger, cooking for an additional 30 seconds to allow their flavors to release.
- Add curry powder and lentils to the saucepan, ensuring that the lentils are thoroughly coated. Pour in the stock and bring it to a simmer. Cook the mixture for 15–20 minutes, stirring regularly, until the lentils start to fall apart but still have a slight bite to them. Stir in the coconut milk and spinach, making sure they are evenly distributed. Turn off the heat and cover the saucepan with a lid to allow the spinach to wilt.
- Garnish the lentil and spinach dish with thinly sliced red chili for added color and spice, then serve and enjoy.