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Ingredients40 m servings 373
Original recipe yields 6 servings
- Heat oil in a pot over medium heat. Add onion, chile pepper, and garlic. Cook until golden, 5 to 7 minutes. Add curry powder and turmeric and cook for a few seconds. Add lentils and water. Bring to a boil, about 5 minutes. Add chickpeas and continue to cook until lentils are tender, 10 to 12 minutes more. Add more water if needed.
- Add spinach to curry and simmer 2 to 3 minutes. Add cilantro, lemon juice, and cayenne before serving.
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- Cook's Note:
- Feel free to use coconut milk in place of water.
Per Serving: 373 calories; 4.6 60.7 24.6 0 172 Full nutrition