Ingredients

1 tbsp oil

1 large yellow onion, diced (about 2 cups)

5 cloves garlic, minced (about 1 tbsp)

1 tbsp fresh ginger, grated

1 handful fresh cilantro (stems and leaves separated)

1 ½ tsp garam masala

½ tsp coriander

½ tsp turmeric

¼ tsp cayenne

2 roma tomatoes, diced (about 1 ¾ cups)

1 ¼ cup red lentils, rinsed

3 cups vegetable broth or water

½ tsp salt

4 cups packed baby spinach

Fresh lemon (for squeezing)

Cooked basmati rice or warm naan, for serving

3 tbsp oil or ghee (for tadka)

1 tsp cumin seeds (for tadka)

2 cloves garlic, thinly sliced (for tadka)

Pinch of chili flakes (for tadka)

Instructions

Step 1: Finely chop the cilantro stems and set aside the leaves for garnishing later.

Step 2: Heat 1 tablespoon of oil in a large pot over medium heat. Add the diced onions and sauté for 5–7 minutes until softened and translucent.

Step 3: Add the minced garlic, grated ginger, and chopped cilantro stems. Cook for 1 minute until fragrant.

Step 4: Stir in garam masala, coriander, turmeric, cayenne, and the diced tomatoes. Season with ½ teaspoon salt. Cook for 2–3 minutes until the tomatoes begin to break down.

Step 5: Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce heat to low. Cover partially and simmer for 16–20 minutes, or until lentils are soft and have absorbed most of the liquid.

Step 6: Stir in baby spinach one handful at a time, allowing the residual heat to wilt the leaves. If the curry is too thick, add a splash of water to adjust consistency. Finish with a generous squeeze of fresh lemon juice.

Step 7: (Optional tadka) In a small pan, heat 3 tablespoons of oil or ghee. Add cumin seeds and cook until they sizzle and darken slightly (10-20 seconds). Add sliced garlic and chili flakes, frying the garlic for about 1 minute until pale golden. Remove from heat.

Step 8: Divide the curry into bowls. Drizzle with the prepared tadka if using, and swirl gently to combine. Garnish with cilantro leaves and serve with basmati rice or warm naan.

Tips & Variations

Use red lentils for a quicker cooking time; brown lentils work too but require longer simmering.

Add a dollop of yogurt or coconut milk for a creamier texture.

Adjust the cayenne and chili flakes to control the heat level according to your preference.

For extra depth, toast the spices briefly before adding the tomatoes.

FAQs

Can I use other types of lentils for this curry?

Yes, while red lentils are preferred for their quick cooking and soft texture, brown or green lentils can be used but will require longer cooking times and may result in a firmer texture.

Is the tadka (tempering) necessary?

No, the tadka is optional but adds a fragrant, flavorful finish to the curry. If you’re short on time or prefer a simpler dish, the curry is delicious without it.