Creamy Spinach Lentils Recipe
There’s something incredibly comforting about a bowl of warm lentils simmered with spinach and fragrant spices. This creamy spinach lentils recipe is simple, nourishing, and surprisingly satisfying despite using everyday pantry ingredients.
The lentils cook until tender and naturally creamy, while spinach adds freshness, color, and extra nutrition. A quick tempering of onions and spices transforms the dish into a flavorful meal that tastes like it took much longer to prepare.
Whether you’re looking for an easy vegan dinner, a budget-friendly meal, or a comforting side dish to serve with rice or flatbread, this recipe delivers plenty of flavor with very little effort.
The best part? If you have a pressure cooker, you’ll have dinner on the table in no time.
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- Naturally vegan and dairy-free.
- Rich, creamy texture without using cream.
- Budget-friendly and perfect for meal prep.
- Packed with plant-based protein and fiber.
- Delicious served with rice, naan, or crusty bread.
- Freezer-friendly for busy weeknights.
Ingredient Notes
Lentils
This recipe uses a combination of red and yellow lentils, creating a naturally creamy texture once cooked.
Spinach
Frozen spinach works beautifully here and makes preparation quick and easy. You can also use fresh spinach if preferred.
Turmeric
Adds a subtle earthy flavor and gives the lentils their beautiful golden color.
Onion
Cooked until lightly golden, onions add sweetness and depth to the dish.
Whole Spices
The tempering of spices in oil creates the rich aroma that makes this dish so comforting and flavorful.
What to Serve with Creamy Spinach Lentils
Serve these creamy spinach lentils over steamed rice for a simple meal, or pair them with homemade bread such as focaccia bread or Irish soda bread to soak up every bit of the flavorful sauce.
- Mutton Tahari
- Chicken Kabsa
- Chicken Shawarma
- Focaccia Bread
- Irish Soda Bread
- Southern Creamed Corn
- Hot Dog Rolls
- Karak Chai (for a complete comfort meal idea)
- Sambousek
- Dawood Basha
FAQ Section
Can I use fresh spinach instead of frozen spinach?
Yes. Substitute approximately 8 to 10 ounces of fresh spinach and cook until wilted.
Can I make this recipe without a pressure cooker?
Absolutely. Simmer the lentils in a covered pot until tender, then continue with the recipe as directed.
Can I freeze spinach lentils?
Yes. Allow the dish to cool completely before transferring it to freezer-safe containers. Freeze for up to three months.
Are spinach lentils healthy?
Spinach lentils are rich in fiber, plant-based protein, vitamins, and minerals, making them a nutritious addition to your meal rotation.
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Creamy Spinach Lentils
Ingredients
- ½ cup urad dal soak in hot water for 30 minutes .
- ½ cup masoor dal
- 1 cup frozen spinach
- 1 teaspoon turmeric powder divided
- ½ teaspoon red chili powder
- Salt to taste
- 1 teaspoon cumin seed
- 3 garlic cloves minced
- 2 teaspoon minced ginger
- 1 large finely chopped onion
- 4 cup water
- 1 teaspoon coriander powder
- 2 teaspoon cumin powder
- ¼ cup Olive oil
Instructions
- In a pan, add both lentils, spinach, 3 cups water, ½ teaspoon turmeric, ½ teaspoon salt. Let it come to a boil then reduce the heat and allow it to simmer until the urad dal is tender, this may take 30 minutes.
- In a pan, add the olive oil, when hot add the onion and fry until light brown. Add the cumin seed, garlic, and ginger and stir one medium heat for a minute.
- Add the rest of spices and stir for two minutes on medium heat. Now add the previously cooked dal and stir until well combined.
- Add ½ cup water and let the dal cook on medium heat for 5 minutes. At this point, you can decide how thick or thin you want your dal to be.
- Keep checking and stirring the dal within those 5 minutes to prevent the dal from burning.
- Serve the creamy spinach lentils with any bread you like or rice.
Notes
Tips for Making Creamy Spinach Lentils
1. Rinse the lentils wellRinse the lentils under cold water until the water runs mostly clear. This removes excess starch and any dust. 2. Don’t overcook the spinach
If using fresh spinach, add it near the end of cooking to preserve its color and flavor. 3. Stir occasionally
Lentils can stick to the bottom of the pot as they thicken. Stir occasionally and add a splash of water if needed. 4. Let the lentils rest
Allow the lentils to sit for 5 minutes before serving. They will continue to thicken and develop a creamier texture. 5. Adjust the consistency
For thicker lentils, simmer uncovered for a few extra minutes. For a thinner consistency, stir in a little hot water. 6. Taste before serving
Lentils absorb seasoning as they cook. Taste and adjust the salt before serving. 7. Use frozen spinach for convenience
Frozen spinach works wonderfully in this recipe and can be added directly to the pot without thawing. 8. Make it your own
Add a pinch of red pepper flakes for heat or a squeeze of lemon juice before serving for brightness. **Mash a few spoonfuls of the cooked lentils against the side of the pot.
This creates an even creamier texture without adding cream, butter, or coconut milk.
My kind of everyday food…so comforting and delicious!
Indeed 🙂