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  • Spiced Red Lentil and Spinach Masala
  • main mealsspice blendsturmeric ginger cumin

Spiced Red Lentil and Spinach Masala

Spiced Red Lentil and Spinach Masala


  • 2 tablespoon olive oil
  • 1 red onion, diced
  • 2 garlic cloves, minced
  • 1 inch fresh ginger, peeled and minced
  • 1 teaspoon Turmeric, Ginger, & Cumin Spice Blend
  • 1 teaspoon garam masala
  • ¼ teaspoon coriander, roughly chopped
  • 400g canned diced tomatoes
  • 1 teaspoon sea salt
  • 300g coconut milk
  • 1 cup red lentils
  • 150g baby spinach leaves
  • 1 cup water


  1. In a pot, heat the oil.
  2. Saute the onion over medium-high heat for 5 minutes or until soft
  3. Add garlic, ginger, Turmeric, Ginger, & Cumin Spice Blend, garam masala, and coriander.
  4. Cook until fragrant, which should be around 2 minutes.
  5. Add the canned tomatoes to the pot. Cook, stirring occasionally, until the liquid has reduced and the tomatoes have softened which should be around 5 minutes.
  6. Add coconut milk and 1 cup water. Bring to a boil over high heat.
  7. Add the lentils, reduce to medium-low heat. Cook until the lentils are tender which should be 25-35 minutes, stirring occasionally, making sure that the lentils do not stick to the bottom of the pot, while cooking.
  8. Switch off the heat, and fold in the baby spinach leaves and cook until wilted, which should be around 3 minutes.

Serves 4

*Serve with coconut rice, or rice, or millet, or cauliflower rice or quinoia 
**This is a great make-ahead meal and can keep well in the fridge for up to week

Enjoy! If you made this dish, share it with us @_heyingrid_ #heyingrid

  • Wenona Lok
  • main mealsspice blendsturmeric ginger cumin