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Dinner recipe · from the recipe book

Shrimp and Brown Lentil Curry with Spinach

Earthy brown lentils simmered in a gingery tomato-curry sauce with plump shrimp, wilted spinach and a bright squeeze of lemon.

Shrimp and Brown Lentil Curry with Spinach

Ingredients

  • 1 lb500 gShrimptails removed
  • 1 cup180 gBrown or green lentils, dryrinsed
  • 5 cups loosely packed150 gBaby spinach
  • 1½ medium160 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 14 oz400 gDiced tomatoes, canned
  • 3 cups720 gLow-sodium chicken broth
  • 1½ tbsp20 gCanola oil
  • 1½ tbsp8 gCurry powder
  • 1½ tsp3 gGround cumin
  • ¾ tsp2 gGround turmeric
  • ¾ tsp4 gSalt
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gLemon juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Before cooking, chop the onion, mince the garlic, grate the ginger, rinse the lentils and chop the cilantro; pat the shrimp dry and keep it chilled.
  2. Heat the canola oil in a Dutch oven over medium heat. Add the onion and cook 6 to 8 minutes until soft and golden.
  3. Stir in the garlic, ginger, curry powder, cumin and turmeric and cook 1 minute until fragrant.
  4. Add the canned tomatoes, chicken broth, lentils and half of the salt. Bring to a boil, then cover and simmer 25 to 30 minutes, stirring now and then, until the lentils are tender.
  5. Season the shrimp with the remaining half of the salt. Stir the shrimp into the curry and simmer uncovered 3 to 4 minutes until pink and opaque, reaching 145°F (63°C).
  6. Stir in the spinach until just wilted, then take the pot off the heat.
  7. Stir in the Greek yogurt and lemon juice off the heat so the sauce stays creamy.
  8. Ladle into bowls and scatter with the cilantro.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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