Creamy Chickpea, Lentil and Spinach Saag
A warming, Indian-inspired saag featuring creamy red lentils, hearty chickpeas, and fresh spinach. Finished with full-fat coconut milk and hemp seeds for a rich, comforting, and nutrient-dense dinner.
Prep
10 min
Cook
25 min
Total
35 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Saucepan
Time saver
Store leftover curry and rice in separate airtight containers in the fridge for up to 4 days. The flavors deepen beautifully overnight.
Do these three things first
- 1Prep cup canned chickpeas (rinsed), cup split red lentils (rinsed)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Combine the basmati rice with 1/2 cup…
- 01
Combine the basmati rice with 1/2 cup…
In a small saucepan, combine the basmati rice with 1/2 cup of water and a pinch of salt. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes. Remove from heat and let it steam.
Allow: 15 minutes
Tap card to mark done - 02
Heat the olive oil over medium heat
In a medium pot or Dutch oven, heat the olive oil over medium heat. Stir in the curry powder, garlic powder, and a pinch of salt, letting the spices toast for 30 seconds until fragrant.
Look for: fragrant
Tap card to mark done - 03
Add the rinsed red lentils
Add the rinsed red lentils, crushed tomatoes, and 1 cup of water to the pot. Bring to a gentle boil, then reduce the heat, cover, and simmer for 15 minutes, stirring occasionally until the lentils break down and become creamy.
Look for: the lentils break down and become creamy
Tap card to mark done - 04
Stir the rinsed chickpeas and full-fat coconut…
Stir the rinsed chickpeas and full-fat coconut milk into the lentil base. Let it simmer uncovered for 3 to 4 minutes to warm through and thicken.
Allow: 3 to 4 minutes
Tap card to mark done - 05
Fold in the baby spinach
Fold in the baby spinach, stirring for about 1 minute until it is completely wilted. Season with additional salt and black pepper to taste.
Look for: it is completely wilted
Tap card to mark done - 06
Fluff the cooked basmati rice with a…
Fluff the cooked basmati rice with a fork and divide it between two bowls. Ladle the creamy chickpea and lentil saag over the top, then finish with the hemp seeds for extra texture and richness.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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