- 1 tablespoon neutral oil
- 1 yellow onion, peeled and sliced
- 6 ounces cremini mushrooms, trimmed and sliced
- 1 tablespoon curry powder
- Cayenne powder or crushed red pepper, to taste
- 1 cup green or brown lentils, picked over and rinsed
- 15- ounce can chickpeas, drained
- 15- ounce can pumpkin purée
- 4 cups water or vegetable stock
- 1 teaspoon brown sugar, optional
- 4 ounces baby spinach
- Salt and pepper to taste
- Cooked basmati rice, for serving
Simmer the curry:
Pour in the water or vegetable stock and bring to a boil. Taste and season with salt, pepper, and brown sugar if using. Reduce heat and simmer, uncovered, for 25–30 minutes or until the lentils are completely tender and the curry has thickened. Stir in the spinach and simmer for 5 minutes until wilted. Taste and season.
To serve:
Serve the lentil curry with cooked basmati rice and with fresh herbs or greens, like cilantro, microgreens, or minced scallions. Enjoy!
Calories: 452kcal | Carbohydrates: 73g | Protein: 26g | Fat: 7g | Saturated Fat: 1g | Sodium: 43mg | Fiber: 28g | Sugar: 12g