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Support Daily Recall — Discover Advanced Memory FormulaA warming one-pot curry built on curcumin-rich turmeric, folate-rich spinach, and plant protein from lentils — the kind of meal that shows up in study after study of diets associated with healthy cognitive aging.
Ingredient Metrics (Serves 1)
| Ingredient | Quantity |
|---|---|
| Red lentils, rinsed | ½ cup (95 g) |
| Vegetable broth (low sodium) | 1½ cups (360 ml) |
| Baby spinach | 2 cups (60 g) |
| Onion, diced | ½ cup (80 g) |
| Garlic cloves, minced | 2 |
| Fresh ginger, grated | 1 tsp (5 g) |
| Ground turmeric | 1 tsp (2.5 g) |
| Ground cumin | ½ tsp (2.5 ml) |
| Olive oil | 1 Tbsp (15 ml) |
| Black pepper | ¼ tsp (1.25 ml) |
| Cooked brown rice (to serve) | ¾ cup (140 g) |
Kitchen Preparation Science
- Heat the olive oil in a pot over medium heat. Sauté the onion for 4–5 minutes until translucent, then add the garlic, ginger, turmeric, cumin, and black pepper. Cook for 60 seconds until fragrant.
- Add the lentils and broth. Bring to a boil, reduce to a simmer, and cook uncovered for 12–15 minutes until the lentils are tender and the curry has thickened.
- Fold in the spinach and cook 1–2 minutes until just wilted. Serve over the warm brown rice.
Kitchen science: Black pepper isn’t just seasoning here — piperine, the compound that gives pepper its bite, dramatically improves how much curcumin your body absorbs from the turmeric, so the two always travel together.
Allergens: None of the top allergens.
Swerve/Alternative Option: Swap the brown rice for ¾ cup (150 g) of cooked quinoa, or replace the spinach with kale (add 2 extra minutes of cooking).