Herbs and spices are the key to adding life to your plant-based recipes. Your spice cabinet should be as stocked as your refrigerator so you never are lacking in inspiration when you’re pulling dinner together.

Curry powder adds a Indian/Asian flair to standard lentils in this recipe, and spinach adds a nutrient-dense burst of color.

Curried Lentils with Spinach


  • 3 cups water
  • 1 cup dried lentils
  • 1 Tbsp. oil
  • 2 cloves garlic, minced
  • ½ lb. fresh spinach leaves, stemmed, washed, and chopped
  • 28 oz. can chopped tomatoes with liquid
  • 2 tsp. curry powder
  • ½ tsp. freshly grated ginger
  • ¼ tsp. each of cinnamon and nutmeg
  • ½ cup raisins

Wash and sort lentils, and cook until they are tender but still keep their shape (about 1 hour). Add more water if they begin to dry out.

Heat oil in a large skillet. Add the garlic and sauté over low heat for 1 minute. Add the spinach leaves; cover and steam until wilted.

Add the lentils and remaining ingredients to the skillet. Cover and simmer over low heat for 20 minutes.

Serve over brown rice or mashed potatoes.