12 Delicious Indian Lentils and Spinach Recipes

Hungry for a taste of India that’s both nutritious and bursting with flavor? Dive into our roundup of 12 Delicious Indian Lentils and Spinach Recipes, where comfort meets convenience in your kitchen. Perfect for weeknight dinners or meal prep, these dishes promise a delightful blend of spices, protein-packed lentils, and vibrant spinach. Ready to spice up your cooking routine? Let’s get started!

Spicy Indian Lentils and Spinach Curry

Mmm, there’s nothing like the aroma of spices filling the kitchen to make a house feel like a home. This Spicy Indian Lentils and Spinach Curry is a dish I turn to when I need something comforting yet packed with flavor, and it’s surprisingly simple to whip up on a busy weeknight.

Ingredients

• 1 cup red lentils
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 4 cups water
• Salt to taste

Instructions

1. Rinse the red lentils under cold water until the water runs clear, then drain.
2. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add diced onion to the pot and sauté until translucent, about 5 minutes.
4. Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
5. Mix in turmeric powder, coriander powder, and chili powder, stirring constantly for 30 seconds to toast the spices.
6. Add the rinsed lentils and water to the pot, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent sticking.
8. After 20 minutes, stir in the fresh spinach and cook for an additional 5 minutes until the spinach is wilted.
9. Season with salt to taste, then remove from heat.

Hearty and vibrant, this curry boasts a creamy texture from the lentils with a kick of heat that’s balanced by the freshness of spinach. Serve it over a bed of steamed rice or with warm naan bread for a complete meal that’s sure to satisfy.

Creamy Coconut Indian Lentils and Spinach Soup

After a long day of work, there’s nothing more comforting than a bowl of warm, creamy soup that’s both nutritious and bursting with flavor. I stumbled upon this Creamy Coconut Indian Lentils and Spinach Soup recipe during one of my culinary experiments, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 cup red lentils
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric
• 1 tsp cumin
• 1/2 tsp coriander
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 2 cups fresh spinach, chopped
• 1 tbsp lemon juice
• Salt to taste

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger to the pot. Sauté for another 2 minutes, stirring frequently to prevent burning.
4. Stir in the turmeric, cumin, and coriander. Cook for 1 minute to toast the spices, releasing their flavors.
5. Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes, or until the lentils are tender.
6. Pour in the coconut milk and add the chopped spinach. Stir well and cook for another 5 minutes, until the spinach is wilted.
7. Remove the pot from heat. Stir in the lemon juice and salt to taste.

Zesty and rich, this soup is a delightful blend of creamy coconut and earthy lentils, with a bright finish from the lemon. Serve it with a side of naan bread for dipping, or over a bed of steamed rice for a more substantial meal.

Garlicky Indian Lentils and Spinach Stew

Few dishes bring as much comfort to my table as a hearty bowl of Garlicky Indian Lentils and Spinach Stew. It’s the kind of meal that feels like a warm hug on a chilly evening, and today, I’m sharing my go-to recipe that never fails to delight.

Ingredients

• 1 cup dried red lentils
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/2 tsp red chili flakes
• 4 cups fresh spinach, chopped
• 4 cups vegetable broth
• 1 tsp salt

Instructions

1. Rinse 1 cup dried red lentils under cold water until the water runs clear.
2. In a large pot, heat 2 tbsp olive oil over medium heat. Add 4 cloves minced garlic and sauté for 1 minute until fragrant.
3. Stir in 1 tsp ground cumin, 1 tsp ground turmeric, and 1/2 tsp red chili flakes, cooking for another 30 seconds to toast the spices.
4. Add the rinsed lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally.
5. After 20 minutes, stir in 4 cups chopped fresh spinach and 1 tsp salt. Cook for an additional 5 minutes until the spinach is wilted and the lentils are tender.
6. Tip: For a creamier texture, blend half of the stew with an immersion blender before adding the spinach.
7. Tip: If the stew is too thick, add a little more vegetable broth until you reach your desired consistency.
8. Tip: Garnish with a drizzle of olive oil and a sprinkle of red chili flakes for an extra kick.

Every spoonful of this stew is a burst of earthy lentils, vibrant spinach, and warming spices. Serve it with a side of naan bread or over a bed of basmati rice for a complete meal that’s as nutritious as it is delicious.

Indian Lentils and Spinach with Basmati Rice

Delightfully simple yet packed with flavor, this Indian Lentils and Spinach with Basmati Rice dish has become a staple in my kitchen. It’s the perfect blend of comfort and nutrition, and I love how the spices fill my home with an irresistible aroma.

Ingredients

• 1 cup basmati rice
• 1 cup dried lentils
• 2 cups fresh spinach
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 4 cups water
• 1 tsp salt

Instructions

1. Rinse 1 cup basmati rice under cold water until the water runs clear, then soak for 30 minutes. Tip: Soaking rice reduces cooking time and makes it fluffier.
2. In a pot, heat 1 tbsp olive oil over medium heat. Add 1 tsp cumin seeds and sauté until they start to pop.
3. Add the soaked and drained rice to the pot, stirring to coat with oil and cumin. Tip: This step enhances the rice’s flavor.
4. Pour in 2 cups water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on to prevent steam from escaping.
5. In another pot, combine 1 cup dried lentils with 2 cups water, 1 tsp turmeric powder, and 1 tsp salt. Bring to a boil, then simmer for 20 minutes until lentils are tender.
6. Add 2 cups fresh spinach and 1 tsp garam masala to the lentils, stirring until the spinach wilts.
7. Fluff the rice with a fork and serve topped with the lentil and spinach mixture.

Hearty and aromatic, this dish offers a comforting texture with the soft lentils and fluffy rice. For an extra touch, garnish with fresh cilantro or a squeeze of lemon juice before serving.

Quick Indian Lentils and Spinach Dal

Unbelievably easy and packed with flavor, this Quick Indian Lentils and Spinach Dal has become my go-to weeknight dinner. It’s the kind of dish that fills your kitchen with aromatic spices and leaves you feeling nourished without spending hours over the stove.

Ingredients

• 1 cup red lentils
• 4 cups water
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 2 cups fresh spinach, chopped
• 1 tsp salt
• 1 tbsp lemon juice

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a large pot, bring 4 cups of water to a boil over high heat.
3. Add the rinsed lentils to the boiling water, reduce the heat to medium, and simmer for 15 minutes, stirring occasionally to prevent sticking.
4. While the lentils cook, heat 1 tbsp olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 5 minutes until translucent.
5. Add the minced garlic, ground turmeric, ground cumin, and chili powder to the skillet. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
6. Transfer the onion and spice mixture to the pot with the lentils. Stir well to combine.
7. Add the chopped spinach and salt to the pot. Simmer for another 5 minutes until the spinach is wilted.
8. Remove the pot from the heat and stir in the lemon juice.

Out of all the dishes I make, this dal stands out for its creamy texture and vibrant color. Serve it over a bed of basmati rice or with a side of warm naan bread for a complete meal that’s as satisfying as it is simple to prepare.

Indian Lentils and Spinach with Paneer

Yesterday, I found myself craving something hearty yet healthy, a dish that could comfort the soul without weighing me down. That’s when I decided to whip up this Indian Lentils and Spinach with Paneer, a recipe that’s become a staple in my kitchen for its perfect balance of flavors and nutrients.

Ingredients

• 1 cup dried lentils
• 2 cups fresh spinach, chopped
• 1 cup paneer, cubed
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp salt
• 2 cups water

Instructions

1. Rinse the lentils under cold water until the water runs clear, then drain.
2. Heat olive oil in a large pot over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add the chopped onion and minced garlic to the pot. Sauté for 2-3 minutes until the onion becomes translucent.
4. Stir in the turmeric powder, garam masala, and salt, cooking for another minute to release the spices’ aromas.
5. Add the rinsed lentils and water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
6. After 20 minutes, add the chopped spinach and cubed paneer to the pot. Stir gently to combine.
7. Cover and simmer for an additional 5 minutes, or until the spinach is wilted and the paneer is heated through.
8. Remove from heat and let it sit covered for 5 minutes before serving to allow the flavors to meld.

Now, this dish boasts a creamy texture from the lentils and paneer, with the spinach adding a fresh, slightly earthy note. Serve it over a bed of basmati rice or with warm naan bread for a truly satisfying meal.

Slow Cooker Indian Lentils and Spinach

Unbelievably easy and packed with flavor, this Slow Cooker Indian Lentils and Spinach dish has become a staple in my kitchen, especially on those busy days when I crave something hearty without the fuss. I remember the first time I tried it; the aroma filled my house, and I knew I had stumbled upon something special.

Ingredients

• 1 cup dried lentils
• 4 cups fresh spinach
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt to taste

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Heat the olive oil in a pan over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Transfer the onion mixture to the slow cooker. Add the lentils, spinach, cumin, turmeric, garam masala, and vegetable broth. Stir to combine.
4. Cover and cook on low for 6 hours or high for 3 hours, until the lentils are tender.
5. Stir in the coconut milk and salt, then cook for an additional 30 minutes on high.
6. Tip: For a thicker consistency, remove the lid during the last 30 minutes of cooking.
7. Tip: If you prefer a bit of heat, add a diced jalapeño with the onions.
8. Tip: Fresh spinach can be substituted with frozen; just add it during the last hour of cooking.

Best served hot, this dish boasts a creamy texture with a rich, aromatic flavor that’s both comforting and exotic. I love pairing it with naan bread or over a bed of basmati rice for a complete meal.

Indian Lentils and Spinach with Turmeric and Cumin

Many evenings, I find myself craving something hearty yet healthy, a dish that feels like a warm hug after a long day. That’s when I turn to this Indian Lentils and Spinach with Turmeric and Cumin recipe—it’s my go-to for a nutritious, flavorful meal that’s surprisingly simple to make.

Ingredients

• 1 cup dried lentils
• 2 cups fresh spinach
• 1 tbsp turmeric
• 1 tbsp cumin
• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups water
• 1 tsp salt

Instructions

1. Rinse the lentils under cold water until the water runs clear.
2. Heat the olive oil in a large pot over medium heat.
3. Add the diced onion and minced garlic to the pot, sautéing until the onion is translucent, about 5 minutes.
4. Stir in the turmeric and cumin, cooking for another minute to release the spices’ aromas.
5. Add the rinsed lentils and water to the pot, bringing the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender.
7. Stir in the fresh spinach and salt, cooking for an additional 5 minutes until the spinach is wilted.

Every bite of this dish offers a comforting blend of earthy lentils and vibrant spinach, with the warm spices of turmeric and cumin shining through. Serve it over a bed of fluffy rice or with a side of naan for a complete meal that’s sure to satisfy.

Vegan Indian Lentils and Spinach Khichdi

Vegan Indian Lentils and Spinach Khichdi is the kind of dish that makes you feel nourished from the inside out. I first stumbled upon this recipe during a chilly evening when all I wanted was something warm, comforting, and packed with nutrients. It’s since become a staple in my kitchen, especially on those days when I need a quick yet wholesome meal.

Ingredients

• 1 cup basmati rice
• 1/2 cup yellow lentils (moong dal)
• 2 tbsp coconut oil
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 2 cups fresh spinach, chopped
• 4 cups water
• Salt to taste

Instructions

1. Rinse the basmati rice and yellow lentils together under cold water until the water runs clear. This removes excess starch and ensures the khichdi isn’t too sticky.
2. Heat the coconut oil in a large pot over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
3. Add the finely chopped onion to the pot and sauté until translucent, about 3 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until aromatic.
4. Sprinkle in the turmeric powder and garam masala, stirring quickly to coat the onions and prevent the spices from burning.
5. Add the rinsed rice and lentils to the pot, along with the chopped spinach, stirring well to combine everything.
6. Pour in the water and add salt to taste. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Avoid stirring too much to prevent the rice from breaking.
7. After 20 minutes, check the khichdi. The rice and lentils should be tender, and most of the water absorbed. If it’s too thick, add a little more water and cook for another 5 minutes.
8. Turn off the heat and let the khichdi sit, covered, for 5 minutes before serving. This allows the flavors to meld together beautifully.

Comforting and hearty, this khichdi has a creamy texture with a slight bite from the spinach. Serve it with a dollop of vegan yogurt or a squeeze of lemon for an extra zing. It’s also fantastic with a side of pickled vegetables for a contrast in flavors.

Indian Lentils and Spinach with Yogurt Sauce

Just last week, I found myself craving something hearty yet healthy, a dish that could comfort me without weighing me down. That’s when I remembered this Indian Lentils and Spinach with Yogurt Sauce recipe, a perfect blend of spices, textures, and flavors that never fails to satisfy.

Ingredients

• 1 cup red lentils
• 2 cups fresh spinach, chopped
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp salt

Instructions

1. Rinse the red lentils under cold water until the water runs clear.
2. In a medium pot, bring 3 cups of water to a boil, add the lentils, and reduce heat to simmer for 20 minutes, or until tender.
3. While the lentils cook, heat olive oil in a pan over medium heat. Add cumin seeds and let them sizzle for 30 seconds to release their aroma.
4. Add the minced garlic to the pan and sauté for 1 minute, until fragrant.
5. Stir in the turmeric powder and garam masala, cooking for another minute to blend the spices.
6. Add the chopped spinach to the pan and cook until wilted, about 2 minutes.
7. Once the lentils are cooked, drain any excess water and mix them into the spinach and spice mixture.
8. In a small bowl, whisk together the yogurt, lemon juice, and salt until smooth.
9. Serve the lentil and spinach mixture warm, topped with the yogurt sauce.

Absolutely delightful, this dish offers a creamy texture from the lentils, a slight crunch from the spinach, and a tangy kick from the yogurt sauce. Try serving it over a bed of basmati rice or with a side of naan for a complete meal.

Indian Lentils and Spinach Stuffed Parathas

Unbelievably, the first time I tried making Indian Lentils and Spinach Stuffed Parathas, I was skeptical about how the flavors would meld together. But let me tell you, the result was nothing short of magical. The earthy lentils paired with the freshness of spinach, all encased in a crispy yet soft paratha, became an instant favorite in my household.

Ingredients

• 1 cup whole wheat flour
• 1/2 cup water
• 1/2 cup cooked lentils
• 1 cup chopped spinach
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1 tbsp oil
• Salt to taste

Instructions

1. In a large bowl, mix 1 cup whole wheat flour with 1/2 cup water to form a soft dough. Cover and let it rest for 15 minutes.
2. Heat 1 tbsp oil in a pan over medium heat. Add 1/2 tsp cumin seeds and let them sizzle for 30 seconds.
3. Add 1/2 cup cooked lentils, 1 cup chopped spinach, 1/2 tsp turmeric powder, 1/2 tsp garam masala, and salt to the pan. Cook for 5 minutes, stirring occasionally, until the spinach wilts and the mixture is dry.
4. Divide the dough into 4 equal parts. Roll each part into a small circle, place a portion of the lentil-spinach mixture in the center, and seal the edges.
5. Roll the stuffed dough into a flat circle, about 6 inches in diameter, being careful not to let the filling spill out.
6. Heat a skillet over medium heat. Cook each paratha for 2 minutes on each side, or until golden brown spots appear.
7. Brush each paratha with a little oil before flipping to ensure a crispy texture.

Golden and crispy on the outside with a flavorful, moist filling inside, these parathas are a delight. Serve them hot with a side of yogurt or pickle for an extra kick of flavor.

Indian Lentils and Spinach with Tamarind Glaze

Today, I stumbled upon a dish that reminded me of my first attempt at Indian cooking—full of vibrant flavors and a bit of a learning curve. Indian Lentils and Spinach with Tamarind Glaze is a dish that combines the earthiness of lentils with the tangy sweetness of tamarind, creating a symphony of flavors that’s both comforting and exotic.

Ingredients

• 1 cup red lentils
• 2 cups fresh spinach, chopped
• 2 tbsp tamarind paste
• 1 tbsp olive oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp salt
• 2 cups water

Instructions

1. Rinse 1 cup red lentils under cold water until the water runs clear.
2. In a medium pot, heat 1 tbsp olive oil over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
3. Add the rinsed lentils to the pot along with 2 cups water, 1/2 tsp turmeric powder, 1/2 tsp chili powder, and 1/2 tsp salt. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
5. After 20 minutes, add 2 cups chopped fresh spinach to the pot. Stir until the spinach wilts, about 2 minutes.
6. In a small bowl, mix 2 tbsp tamarind paste with 2 tbsp warm water to thin it out. Drizzle this glaze over the cooked lentils and spinach, stirring gently to combine.
7. Remove from heat and let sit for 5 minutes to allow the flavors to meld.

Finally, the dish presents a beautiful contrast of textures—creamy lentils against the slight crunch of spinach, all tied together with the glossy tamarind glaze. Serve it over a bed of basmati rice or with a side of naan for a complete meal that’s as nourishing as it is delicious.

Conclusion

Zesty flavors and nutritious ingredients make these 12 Indian lentils and spinach recipes a must-try for any home cook. Whether you’re craving something hearty or light, there’s a dish here for every taste. We’d love to hear which recipe becomes your favorite—don’t forget to leave a comment and share this roundup on Pinterest for others to enjoy!