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Indian Lentils and Spinach

Indian Lentils and Spinach


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1 h 15 m servings 133 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 133 kcal
  • 7%
  • Fat:
  • 2.5 g
  • 4%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 565 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat oil in a heavy pan over medium heat. Cook and stir onion in the hot oil until beginning to turn golden brown, about 10 minutes. Add minced garlic to onion; cook and stir until fragrant, about 1 minute more.
  2. Mix chicken broth, lentils, 1/2 cup water, crushed garlic, coriander, salt, cumin, chili powder, ginger, cinnamon, turmeric, cinnamon, cloves, cayenne pepper, and bay leaf into onion mixture; bring to a boil. Cover pan, lower heat to medium-low, and simmer until lentils are soft, about 35 minutes.
  3. Place spinach in a microwave-safe bowl and add 1/4 cup water; heat in microwave for 5 minutes. Stir spinach and continue cooking in microwave until heated through, about 5 minutes more. Let spinach cool, about 5 minutes; drain water and squeeze excess water from spinach.
  4. Mix spinach into lentils; cover pan and simmer until heated through, about 10 minutes.

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Read all reviews 7
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I used vegetable broth in place of the chicken broth and fresh spinach in place of the frozen kind. I served this on rotini pasta. This smelled great, and tasted deliciously spicy! Thanks for...

I used this recipe as my base and found it really useful. I used veg stock instead of chicken, ended up adding a little more water, didn't bother with the salt, loved all the spices, but added m...

This a really good dish. I've been trying new recipes lately and I'm glad I found this one!

Very tasty & easy! Definitely a keeper, I think next time I'll reduce the amount of salt, though.

What a great recipe. It was so delicious and my husband really liked it over rice. This is a keeper!

This was very tasty with a little bit of hot kick to it. I did not use the cayenne pepper. The cinnamon is repeated in both the ingredients list and the directions. The garlic is used in two...

Really good, not too spicy 2nd garlic ingredient must be a mistake

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