Anti Inflammatory Cilantro-Lime Red Lentils with Spinach
Red lentils are one of those ingredients that quietly do everything right — they're hearty, they cook fast, and they soak up every bit of flavor you throw at them. This bowl leans hard into a spice lineup that reads like an anti-inflammatory all-star roster: turmeric, ginger, cumin, and coriander all bloom together in olive oil before the lentils even hit the pan. The result is a thick, porridge-like dal that's deeply savory and warming without feeling heavy. Baby spinach gets folded in off the heat so it wilts gently rather than turning to mush, and a hit of fresh lime juice and cilantro at the end cuts right through the richness. It's the kind of one-pot meal that makes four servings feel almost too easy. Whether you're actively managing inflammation or just trying to eat more whole-food, plant-based dinners, this one earns a permanent spot in the weeknight rotation.
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Learn more →Ingredients
4 servings
- 1 cup red lentils
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 2 cups low-sodium vegetable broth
- 3 cups baby spinach, loosely packed
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
- salt and pepper, to taste
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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