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Lentil and Spinach Curry

(recipe, Carrie Stewart)


  1. ¾ cup lentils
  2. ¼ cup liquid (miso, vegetable bouillon or apple juice)
  3. 1 stalk celery, chopped
  4. 1 medium carrot, shredded
  5. 1 small green chile, minced
  6. 2 tsp. ground cumin
  7. ½ tsp. ground coriander
  8. ¼ tsp. turmeric
  9. ¼ tsp. ground cinnamon
  10. ¼ tsp. ground cardamom
  11. ⅛ tsp. ground cloves
  12. salt and freshly ground black pepper to taste
  13. 2 cups vegetable broth or water
  14. ½ lb. spinach leaves, chopped
  15. 1 tsp. cumin seeds
  16. 1 Tbsp. fresh lemon juice


  1. Wash lentils and put them in a saucepan with 1-½ cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat. Heat the saute liquid in a large heavy saucepan. Add celery and cook until soft. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they splutter. Pour over the lentil-rice mixture, add the lemon juice, and offer.