Lentil curry with baby spinach


  • 1 tbsp toasted sesame oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 can (540 ml) lentils, rinsed
  • 1 pack (5 oz) Fresh Attitude Organic Baby Spinach
  • 1/4 tsp turmeric
  • 1/4 tsp cumin
  • Cilantro, chopped
  • Salt and pepper
  • Lemon juice, to taste


  • In a large pot over medium heat, soften the onion and garlic in the toasted sesame oil.
  • Add the lentils and the baby spinach and stir until the spinach has completely wilted.
  • Add turmeric, cumin, fresh cilantro, salt and pepper.
  • Place the mixture in the food processor to puree.
  • Adjust the texture using lemon juice and a little water until you get the smooth texture.

Serve hot or cold curry with crispy pita breads, naan bread or crackers.