Comfort food at its finest!


15 Minutes

  • 1 lb dried green lentils, rinsed

  • 8 roma tomatoes, chopped (No tomatoes? Use a can of diced tomato! Preferably organic to avoid added ingredients)

  • 2 large jalapeños, seeded and minced

  • 6 large garlic cloves, minced

  • 2 inches ginger root, peeled and grated (or very finely chopped)

  • 2 teaspoons turmeric

  • 2 teaspoons ground coriander

  • 2 teaspoons vegetable base (try Better than Bouillon Seasoned Vegetable Base! It’s delicious!)

  • 1/4 cup avocado or grapeseed oil (have neither? Canola oil is a good substitute)

  • 1/4 cup vegan butter (try Earth Balance Original!)

  • 2 medium yellow onions, chopped

  • 10 oz baby spinach, coarsely chopped

  • 1 cinnamon stick

  • 4 whole cloves

  • 1 tablespoon ground cumin seed

  • 1-2 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/2 teaspoon cayenne pepper

  • Juice of 1 lemon

  • Water

  • Salt and pepper to taste (generously apply)


1 Hours    

  1. Rinse and pick through lentils.

  2. Place lentils, 4 tomatoes (chopped), jalape̱os, grated ginger, minced garlic, turmeric and coriander in a large pot. Add enough water to cover by 1.5 inches. Add vegetable base, stir. Cover and bring to a boil. Once boiling, reduce heat to Medium and let simmer for approximately 1 hour. (The lentils will cook as rice does. Check after about 40 minutes, fluffing or lightly stirring before promptly recovering. If the lentils appear dry/hard and are not yet soft, add more water, cover and continue to simmer Рif you are unfamiliar with cooking rice, please read this short guide before adding water to the lentils).
  3. While the lentils cook, melt butter in a sauce pan over medium-heat, adding cloves, cumin seeds and cinnamon stick. Cook for approximately 3 minutes, shaking occasionally. Add onions and cook for an additional 10 minutes, stirring so not to burn. Add 1 cup of water and cayenne pepper and bring to a boil on medium-high, reduce heat and simmer for 1 minute before turning off the heat completely. (I know, I know, but trust me). Remove cinnamon stick.
  4. When the lentils are fully tender, lightly mash or purée 1/2 of the legumes.
  5. Add onion mixture to the lentils, along with the remaining tomatoes, chopped spinach and cilantro. Mix well.
  6. Bring mixture to a simmer and cook for 5 minutes. Season liberally with salt and pepper.
  7. Turn off heat and add lemon juice.
  8. Adjust seasoning as desired.
  9. Serve with garlic naan, pita bread or rice.

Additional Cooking Instructions

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