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5 from 3 votes

French Lentils Spiked with Mustard

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Dal
Servings: 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
  • 1/2 tsp turmeric (optional)


  • 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.
  • Heat the oil in a saucepan.
  • Add the cumin seeds and, when they sputter, add the sliced onions.
  • Saute the onions until translucent, then add the garlic. Stir-fry for another minute.
  • Add the spinach and saute for another 3-4 minutes. You want the spinach to have completely thawed before adding the remaining ingredients.
  • Add tomatoes, chilli powder, turmeric and mustard-seed powder. Stir together for about a minute.
  • Add the lentils-spinach mixture and stir in.
  • Add salt to taste. Bring the curry to a boil, then lower the heat and simmer for five minutes.
  • Serve hot with rice or chapatis.