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Ingredients

1 tablespoon vegetable oil, or as needed 1 large onion, chopped 1 hot chile pepper, chopped 5 cloves garlic, chopped ½ teaspoon curry powder ½ teaspoon ground turmeric 1 (16 ounce) package red lentils 2 cups water, or more as needed 1 (15 ounce) can chickpeas, not drained 3 cups chopped fresh spinach, or more to taste 2 tablespoons chopped fresh cilantro, or more to taste 1 dash lemon juice, or more to taste 1 pinch cayenne pepper, or more to taste

Nutrition Info

373.1 calories carbohydrate: 60.7 g cholesterol: : - fat: 4.6 g fiber: 14.6 g protein: 24.6 g saturatedFat: 0.5 g servingSize: - sodium: 172 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

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.

6 servings

This easy vegetarian curry is made using red lentils, modified for a light flavor with lemon and cilantro.