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Home > Ginger spinach yellow lentil

Ginger spinach yellow lentil

Recipe Information

Servings 4
Preparation Time 15 Minutes
Cook Time 15 Minutes
Total Time 30 Minutes
Difficulty Easy
Main Ingredient Lentils
Category Beans & Legumes
Meal Lunch; Dinner
Type Main Dish; Side Dish
Cuisine Indian
Cook Method Frying; Boiling
Diet Low Calorie; Low Fat; Low Cholesterol; Heart Healthy; High Protein; Vegetarian; Vegan


  • 1 teaspoon white or black sesame seeds 

  • 1 tablespoon olive oil 

  • 1 shallot, minced

  • 1 teaspoon ground ginger 

  • 1/2 teaspoon curry powder 

  • 1/2 teaspoon ground turmeric 

  • 1 cup yellow lentils, picked over, rinsed, and drained

  • 1 1/2 cups vegetable stock or broth 

  • 1/2 cup light coconut milk 

  • 2 cups baby spinach leaves, stemmed and chopped, or 1 cup frozen chopped spinach, thawed

  • 1/2 teaspoon salt 

  • 1 tablespoon chopped fresh cilantro 



  • Toast sesame seeds before using. Cook briefly in a small frying pan over medium heat, shaking often to prevent burning. When brown, remove and set aside.

  • Heat olive oil in a large saucepan over medium heat. Add shallot, ginger, curry powder, and turmeric and cook about one minute.

  • Add the lentils, stock, and coconut milk and bring to a boil. Reduce heat, cover partially, and simmer 12 minutes until lentils are tender.

  • Add spinach, cover, and simmer for three minutes. Stir in salt. Serve hot, garnished with cilantro and toasted sesame seeds.


Nutrition (per serving)

  • Calories: 239 cal

  • Total fat: 5g

  • Saturated fat: 1g

  • Monounsaturated fat: 3g

  • Cholesterol: 0mg

  • Sodium: 169mg

  • Carbohydrate: 36g

  • Fiber: 9g

  • Protein: 14g