Rajpura-Style Spiced Lentil and Spinach Stew

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A hearty vegetarian stew combining red lentils and fresh spinach with warming Indian spices, reminiscent of wholesome Rajpura home cooking. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs red lentils (masoor dal), water, spinach leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils (masoor dal)
• 4 cups water
• 3 cups, roughly chopped spinach leaves
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium, finely chopped onion
• 1 large, diced tomato
• 3, minced garlic cloves
• 1 tbsp, grated ginger
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp, chopped fresh cilantro

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear. Combine lentils with 4 cups water in a large pot and bring to a boil over high heat. Reduce heat and simmer for 15 minutes until lentils are soft.
2. Step 2: Meanwhile, heat 2 tbsp vegetable oil in a separate pan over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds and sauté for 1 minute until they start to pop and release aroma.
3. Step 3: Add 1 finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger; cook for 5 minutes until golden and fragrant.
4. Step 4: Stir in 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 large diced tomato; cook for 4 minutes until tomato breaks down.
5. Step 5: Pour the cooked lentils with their cooking water into the pan with the onion-tomato mixture. Stir to combine and simmer gently for 5 minutes.
6. Step 6: Add 3 cups roughly chopped spinach leaves and 1 tsp salt; cook for 3 minutes until spinach wilts.
7. Step 7: Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh cilantro for brightness.
8. Step 8: Serve hot with steamed rice or flatbread.