Hi, I’m Clara, your friend in the kitchen! There’s something so comforting about a warm bowl of lentils, isn’t there? I especially love how versatile they are. As a busy mom myself, I know how precious time is, and that’s why I’m so excited to share this recipe for spicy lentils with spinach. It’s packed with flavor, incredibly nutritious, and ready in just about 30 minutes! If you’re looking for a quick, easy, and delicious way to get your iron, this recipe is for you.
Table of contents
Table of Contents
Why You’ll Love This Spicy Lentils with Spinach
This isn’t just another lentil recipe, it’s a game-changer! Here’s why I think you’ll love it:
- Quick & Easy: Ready in about 30 minutes, perfect for busy weeknights.
- Secret Ingredient: A touch of coconut milk adds creamy richness that you won’t believe!
- Easy Cleanup: One-pot wonder means less time washing dishes, more time relaxing.
- Iron-Rich: Packed with iron, it’s a fantastic way to nourish yourself and your family.
What are the Best Lentils to Use?
Choosing the right lentils can make or break a dish, and for this spicy lentils with spinach, I prefer red lentils. Red lentils break down beautifully as they cook, creating a creamy texture that’s perfect for this recipe. They also cook much faster than green or brown lentils, which is a huge plus when you’re short on time.
Green and brown lentils hold their shape better, and take longer to cook. If you decide to use green or brown lentils, you’ll need to increase the cooking time and add more broth. Also, the final texture will be less creamy than when using red lentils. These varieties are excellent for dishes where you want the lentils to retain their form, such as in an amazing spinach and lentil burgers recipe.
Sensational Spicy Lentils with Spinach
Ingredients
Equipment
Method
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.
- Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.
- Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.
- Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)
- Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!
Notes
- Don’t overcook the lentils: Otherwise, they will become mushy. Check them frequently after 10 minutes of simmering.
- Rinse the lentils thoroughly: This removes any debris and helps them cook more evenly.
- Use fresh spices: This makes a big difference in the overall flavor. Stale spices lose their potency.
Ingredients for Spicy Lentils with Spinach
Here’s what you’ll need to create this flavorful dish:
- 2 tablespoons olive oil
- half of an onion, minced
- 2 carrots, peeled and minced
- 2 stalks celery, minced
- 3 cloves garlic, minced
- 2 tablespoons smoked paprika: Adds a smoky depth of flavor that complements the lentils.
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 1/2 cups red lentils, rinsed
- 5 cups vegetable broth
- one 14-ounce can full-fat coconut milk
- 1-2 cups of fresh spinach, chopped
- 2 teaspoons kosher salt (more or less to taste)
- juice of one lemon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 2 teaspoons honey to taste (optional)
- 6 pieces of flatbread, naan, or crispy socca for dipping
How to Make Spicy Lentils with Spinach: Step-by-Step
Follow these simple steps for a perfect bowl of spicy lentils every time:
- Heat the olive oil in a large soup pot over medium heat. Add the onion, carrot, and celery; sauté until softened, about 5-10 minutes.
- Add the garlic, spices, and lentils. Stir to combine and let it stay on the heat for just a minute to get the garlic smelling really good.
- Add the broth. Bring to a simmer; place lid partially on the pot and simmer for 10 minutes, stirring once or twice during cooking time.
- Add coconut milk, spinach, salt, lemon juice, and season to taste. (I like a little drizzle of honey, and a couple shakes of garlic powder, onion powder, and cranks of freshly ground black pepper.)
- Serve with socca or some other flatbread for dipping and dunking. Wholesome, colorful, and SO yummy!
Tips and Tricks for Perfect Spicy Lentils
Even the simplest recipes can have a few pitfalls. Here are some things to watch out for:
- Don’t overcook the lentils: Otherwise, they will become mushy. Check them frequently after 10 minutes of simmering.
- Rinse the lentils thoroughly: This removes any debris and helps them cook more evenly.
- Use fresh spices: This makes a big difference in the overall flavor. Stale spices lose their potency.
Spicy Lentils with Spinach Variations
Want to mix things up? Here are a few variations to try:
| Variation | Description |
|---|---|
| Coconut-Free | Omit coconut milk and use 6 cups of vegetable broth. |
| Curry Spice Blend | Add 1-2 teaspoons of curry powder along with the other spices. |
| Added Protein | Stir in a can of drained chickpeas or cubed tofu after adding the coconut milk. |
What to Serve with Spicy Lentils and Spinach
While flatbread is fantastic, there are other ways to enjoy these lentils! Consider a dollop of Greek yogurt for extra creaminess, a sprinkle of fresh cilantro for brightness, or a side of roasted vegetables for a complete meal. I also love serving it over rice for a heartier dish. For another hearty and complete lentil meal, you might enjoy a delicious shepherd’s pie.
Make-Ahead and Storage Instructions
This recipe is perfect for making ahead! You can prepare the lentils up to 3 days in advance and store them in the refrigerator in an airtight container. Leftovers will keep in the fridge for up to 3-4 days.
For longer storage, this recipe freezes beautifully. Allow the lentils to cool completely, then transfer them to freezer-safe containers or bags. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
For batch cooking, simply double or triple the recipe. It’s a great way to have healthy and delicious meals ready to go throughout the week!
Adjusting the Spice Level
If you’re sensitive to spice, start with less smoked paprika or omit it altogether. For a milder flavor, you can also reduce the amount of cumin and turmeric.
Want to kick up the heat? Add a pinch of cayenne pepper or a finely chopped chili along with the other spices. Taste and adjust as needed.
Frequently Asked Questions
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach, but it can be more watery than fresh spinach. Be sure to thaw it completely and squeeze out any excess water before adding to the lentils. This will prevent the dish from becoming too watery. I like to add frozen spinach during the last few minutes of cooking, so it doesn’t overcook.
Can I use red lentils instead of green or brown lentils in this recipe?
While I recommend red lentils for their creamy texture and quick cooking time, you can use green or brown lentils. However, you’ll need to adjust the cooking time and add more broth as needed. Green and brown lentils take longer to cook and will result in a less creamy texture. Also, you may want to add an extra cup or two of liquid.
Why are my lentils still hard after cooking?
There are a few reasons why your lentils might still be hard after cooking. Old lentils can take longer to cook, so make sure your lentils are fresh. Hard water can also affect cooking time, so try using filtered water. Also, adding acidic ingredients like tomatoes or lemon juice too early in the cooking process can prevent the lentils from softening. Add these ingredients towards the end of cooking, as you would when preparing an amazing carrot lentil soup.
Nutritional Information
Please note: This is an estimate, and actual values may vary.
Conclusion
I hope you love this spicy lentils with spinach as much as I do! It’s a delicious, nutritious, and easy meal that’s perfect for busy weeknights. I know you can do this!
Now, I’d love to hear from you! What did you think of this recipe? Did you make any variations? Leave a comment below and let me know. Or, share your results on social media and tag @CookingInspired so I can see your creations! I can’t wait to hear how it goes!
