This easy lentil curry is made in one saucepan and requires only a few simple steps.
Step 1: Prepare the Vegetables and Lentils
Place the dried red lentils in a fine-mesh sieve and rinse thoroughly under cold running water.
Drain well and set aside.
Peel the carrots and cut them into small, evenly sized cubes.
Wash the spinach if necessary and prepare the remaining ingredients.
Step 2: Make the Tomato and Curry Base
Place a large, deep non-stick saucepan over a medium heat.
Add the diced carrots, chopped tomatoes and Madras curry powder.
Pour in approximately 600ml water and stir everything together until the spices are evenly distributed.
Bring the mixture to a gentle simmer.
Step 3: Cook the Red Lentils
Add the rinsed red lentils to the saucepan and stir well.
Reduce the heat to medium-low and allow the curry to simmer gently for approximately 20–30 minutes, stirring regularly.
The lentils will gradually absorb the liquid and soften, creating a thick and creamy texture.
If the mixture becomes too thick before the lentils are fully cooked, add a little more water.
Continue cooking until the carrots are tender and the lentils are completely soft.
Step 4: Add the Fresh Spinach
Add the fresh spinach to the saucepan a handful at a time.
Stir gently after each addition, allowing the leaves to wilt before adding more.
Continue cooking for approximately 3–5 minutes, until all the spinach has wilted and is heated through.
The curry should now have a rich tomato colour with plenty of green spinach throughout.
Step 5: Finish with Lemon Juice
Remove the saucepan from the heat.
Add the juice of half a lemon and stir well.
Check the consistency of the curry.
If it’s too thick, add a small splash of hot water. If it’s too thin, simmer uncovered for a few extra minutes.
Divide between four serving bowls and enjoy while warm.
Tips for the Best Homemade Lentil Curry
Always Rinse the Lentils
Rinsing red lentils helps remove dust and excess surface starch. It also gives you a chance to check for any small stones or debris.
Cut the Carrots into Small Pieces
Smaller carrot pieces cook more quickly and blend beautifully into the creamy lentil mixture.
Simmer Gently
Avoid cooking the curry over very high heat. A gentle simmer allows the lentils to soften evenly without sticking to the saucepan.
Stir Frequently
As the lentils cook, the sauce naturally thickens. Stir regularly, particularly towards the end of cooking.
Adjust the Water as Needed
Different brands of red lentils can absorb slightly different amounts of liquid.
Start with approximately 600ml water and gradually add more until you reach your preferred consistency.
Add the Spinach Towards the End
Fresh spinach cooks quickly. Adding it during the final few minutes helps preserve its colour and texture.
Don’t Skip the Lemon Juice
A squeeze of fresh lemon adds brightness and helps balance the rich tomato sauce and warming spices.
What to Serve with Spinach and Lentil Curry
This creamy lentil curry is satisfying enough to enjoy on its own, but it also works beautifully with a variety of accompaniments.
Some delicious serving ideas include:
- Fluffy basmati rice
- Warm chapati or naan bread
- A fresh cucumber and tomato salad
- A spoonful of plain yoghurt or a dairy-free alternative
- Roasted vegetables
- Fresh lemon wedges
These accompaniments are completely optional and are not part of the main six-ingredient recipe.
For a simple lunch or light dinner, serve the curry in a bowl without any additional sides.
Easy Variations to Try
The original recipe is delicious as it is, but you can make a few adjustments depending on your preferences.
Mild Tomato and Lentil Curry
If you prefer a gentler flavour, choose a mild curry powder or reduce the amount slightly.
Extra Creamy Lentil Curry
Allow the lentils to cook for a few additional minutes until they break down further and create a thicker sauce.
Spicier Lentil Curry
For a hotter version, choose a stronger Madras curry powder or add a small pinch of chilli flakes.
Lentil and Spinach Soup
Add extra water to create a thinner consistency, turning the curry into a warming soup-style dish.
Extra Lemon Flavour
Add a little finely grated lemon zest just before serving for a fresher citrus finish.
These variations are optional and may change the flavour or nutritional values of the finished dish.
How to Store Leftover Lentil Curry
This tomato and spinach lentil curry is ideal for making ahead.
Refrigerating
Allow the curry to cool promptly, preferably within two hours of cooking.
Transfer it to an airtight container and refrigerate at 5°C or below.
For best food safety practice, eat refrigerated leftovers within 48 hours.
Freezing
Divide the cooled curry into individual freezer-safe containers.
Freeze for up to 3 months for the best quality.
Defrost thoroughly in the fridge before reheating.
Reheating
Place the curry in a saucepan over a medium-low heat.
Add a splash of water to loosen the sauce, as lentils naturally thicken when chilled.
Stir regularly until the curry is steaming hot throughout.
Only reheat the portion you intend to eat.
Is Spinach and Lentil Curry a Healthy Meal?
This homemade lentil curry contains a combination of vegetables and pulses.
Red lentils provide plant-based protein and dietary fibre, while spinach, carrots and tomatoes contribute a range of vitamins and minerals.
The recipe doesn’t require added cream, butter or coconut milk to achieve its creamy consistency.
The exact nutritional values will depend on the brands and quantities used, as well as any accompaniments.
For more information about enjoying a balanced diet, you can explore the NHS healthy eating guidance.
Frequently Asked Questions
Do I Need to Soak Red Lentils Before Cooking?
No. Dried split red lentils generally don’t need soaking.
Simply rinse them thoroughly under cold water before adding them to the saucepan.
Can I Make This Lentil Curry Without Coconut Milk?
Absolutely. This recipe doesn’t use coconut milk.
The red lentils naturally create a thick and creamy consistency as they cook.
Can I Use Frozen Spinach Instead of Fresh?
Yes. Frozen spinach can be used, although it may release additional water.
Thaw it first and squeeze out excess moisture before adding it to the curry.
How Long Does Spinach and Lentil Curry Take to Cook?
The recipe takes approximately 45 minutes, including preparation and cooking.
The exact time may vary depending on the size of the carrot pieces and how quickly the lentils soften.
Is This Lentil Curry Vegan?
The main ingredients are plant-based.
Check the label of your chosen Madras curry powder to make sure it meets your dietary requirements.
Why Is My Lentil Curry Too Thick?
Red lentils absorb liquid as they cook and continue thickening as they cool.
Simply add a little hot water and stir until the sauce reaches your preferred consistency.
Can I Make This Curry Ahead of Time?
Yes. This is a great recipe for preparing in advance.
Cool the curry promptly, store it in the fridge and reheat thoroughly when you’re ready to eat.
Can I Freeze Spinach and Lentil Curry?
Yes. This curry freezes well and is a convenient option for batch cooking.
How Many Servings Does This Recipe Make?
This recipe makes 4 servings.
Final Thoughts
This Creamy Tomato, Spinach and Lentil Curry is proof that a handful of simple ingredients can create a delicious, comforting homemade meal.
The tender red lentils give the curry a naturally creamy texture, while the carrots, tomatoes and fresh spinach add plenty of flavour and colour.
With warming Madras curry spices and a fresh squeeze of lemon, it’s a satisfying meat-free dinner that’s easy to prepare and perfect for sharing.
Whether you’re cooking for the family, planning your weekly lunches or looking for a budget-friendly recipe, this creamy lentil curry is a lovely option.
Have you tried this Creamy Tomato, Spinach and Lentil Curry? Leave a comment below and let me know how yours turned out!
