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.

The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthSkin changes
Look beyond one ingredient
Hydration, overall nutrition and health context matter more than crediting a single food or supplement.
Track: skin changes + routine
Digestive comfort
Let tolerance guide the portion
Fiber, portion size and ingredients land differently for everyone. Increase unfamiliar foods gradually and notice comfort.
Track: comfort + portion
Low energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Mood changes
Watch the whole day
Mood can overlap with sleep, stress and cycle changes. Food and supplements are not substitutes for support when symptoms persist.
Track: mood + sleep + cycle
Before you start
Your 35-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
0 of 6 steps complete
Next: In a small saucepan
- 01
In a small saucepan
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.
Tap card to mark done - 02
In a medium pot or Dutch oven
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.
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.
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.
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.
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.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Red lentils act as a natural…
Red lentils act as a natural thickener. If the curry gets too thick while simmering, simply stir in an extra splash of water.
Store leftover curry and rice in…
Store leftover curry and rice in separate airtight containers in the fridge for up to 4 days. The flavors deepen beautifully overnight.
Stir in half the hemp seeds…
Stir in half the hemp seeds before serving if you want a slightly creamier finish, or leave them all on top for more crunch.
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