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 vegetarian recipe, ready in about 40 minutes, pairs red lentils (masoor dal), water, and spinach leaves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 spinach leaves, roughly chopped
• 2 tbsp vegetable oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 1 large tomato, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp salt
• 1 tbsp fresh lemon juice
• 2 tbsp fresh cilantro, chopped

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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.