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Lentil & Spinach Curry

Uncategorized Feb 24, 2021
What's for dinner tonight?! I'm thinking this yummy lentil curry. Not only is it delish, but it is also packed with power-house food for your microbiome. Your good bugs absolutely LOVE lentils. 
Note: I believe EVERYONE should happily eat lentils. If you have trouble consuming lentils or legumes in general, you may have dysbiosis which needs treating (I'm thinking things like SIBO or chronically low beneficial flora, or even visceral sensitivity of the gut lining). If you've done a lot of gut work (correctly) and you're still struggling with consuming legumes, it is highly likely that you will need to TRAIN your gut to digest and tolerate them again. Start with a very small amount - like 1 tsp a day (as tolerated), and slowly increase the daily amount over time. 
Serves 4
For the coconut rice (might make a little extra):
  • 2 and 1/4 cups uncooked white jasmine rice
  • 1 and 1/4 cup full-fat coconut milk
  • 6 cups water
  • pinch salt
  • (optional) 1 teaspoon grated ginger
  • (optional) 1/4 teaspoon red pepper flakes
For the lentil spinach curry:
  • 1 and 1/2 cups uncooked green lentils
  • 2 tsp olive oil
  • 1/2 large red onion thinly sliced
  • 1 tsp cumin seeds
  • 3 cloves garlic minced
  • 1 inch ginger peeled and grated or minced
  • 4 tsp garam masala
  • 1/2 tsp salt plus more to taste
  • 1/2 lime juiced
  • 1 cup canned diced tomatoes
  • 1 & 1/2 tbsp coconut sugar
  • 225g baby spinach
  • 1/2 cup plain coconut milk
For the coconut rice:
  1. Rinse the rice well. Add it to your rice cooker along with the rest of the rice ingredients. Cook until done.
For the lentil spinach curry:
  1. Add the lentils to a saucepan along with enough water to cover them by several inches. Bring to a boil, and cook for about 15 minutes, or until tender and done to your liking. Drain the cooked lentils and set aside.
  2. Meanwhile, warm the olive oil over medium heat in a deep skillet, saucepan, or dutch oven. Add the red onion and cook until softened and slightly browned, about 5 minutes. Add the cumin seeds and cook for about 1 minute. Add the garlic, and ginger, stir, and cook for about 1 minute, or until the garlic and ginger are fragrant and slightly softened. Add the garam masala and cook for thirty seconds until fragrant.
  3. Stir in the 1/2 teaspoon salt, lime juice, diced tomatoes, and coconut sugar, and reduce the heat a little bit. Cook for about 10 more minutes, until the tomatoes are starting to break down.
  4. Meanwhile, add the spinach to a food processor and pulse to chop it, scraping down the sides as needed. Add the coconut milk and pulse to combine, until the spinach is finely chopped but not pureed.
  5. Once the lentils and tomato mixture are both finished cooking, stir the lentils into the tomato mixture. Add the spinach mixture and stir well. Cook over medium-low heat, stirring occasionally, for about 7-10 minutes or until the spinach is softened and bright green. Add more salt, pepper and lime juice to taste. Serve hot with a side of coconut rice.


This recipe is approved for our following Healing Diets:

- Adrenal Healing Nutrition Plan 

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free 

- Vegan


Omit/Sub following ingredients to fit with our other Healing Diets:

- SIBO Biphasic Diet - Phase 2 (omit onion & garlic)

- Vegetarian SIBO Biphasic Diet - Phase 1 (in small amounts) & Phase 2 (omit onion & garlic) 


Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner


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