French Lentils Spiked with Mustard
Prep time
Cook time
Total time
Recipe type: Dal
Serves: 6
  • 1 cup French Puy Lentils (can substitute with whole green lentils or Masoor)
  • 1 12-oz package of frozen spinach, preferably thawed
  • 1 onion, thinly sliced
  • 4-5 cloves of garlic, thinly sliced
  • 1 large tomato, diced
  • 2 tsp black mustard seeds, ground into a powder in a food processor of coffee grinder
  • 1 tbsp canola or other vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp red chilli powder
  • ½ tsp turmeric (optional)
  1. Cover the lentils with water, bring to a boil, cover with a lid and simmer until the lentils are tender, about 1 hour. I do this in a pressure cooker, but you can do this on the stove-top or in the microwave.
  2. Heat the oil in a saucepan.
  3. Add the cumin seeds and, when they sputter, add the sliced onions.
  4. Saute the onions until translucent, then add the garlic. Stir-fry for another minute.
  5. Add the spinach and saute for another 3-4 minutes. You want the spinach to have completely thawed before adding the remaining ingredients.
  6. Add tomatoes, chilli powder, turmeric and mustard-seed powder. Stir together for about a minute.
  7. Add the lentils-spinach mixture and stir in.
  8. Add salt to taste. Bring the curry to a boil, then lower the heat and simmer for five minutes.
  9. Serve hot with rice or chapatis.
Recipe by Holy Cow! Vegan Recipes at