Best-Ever Lentil and Spinach Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-26 · Updated 2026-03-26

A creamy, spiced lentil curry packed with spinach and aromatic Indian spices, ideal for a hearty vegetarian meal. This indian (vegetarian) ready in about 60 minutes pairs red lentils, spinach, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 2 cups spinach
• 1 onion
• 2 tomato
• 1 tbsp ginger
• 2 cloves garlic
• 1 tbsp curry powder
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth

Instructions

1. Step 1: Rinse 1 cup red lentils under cold water. In a large pot, add 2 cups vegetable broth, 1 can coconut milk, 2 cups fresh spinach, and 1 cup rinsed lentils. Bring to a boil over medium-high heat.
2. Step 2: Meanwhile, finely chop 1 onion, 2 tomatoes, 1 tbsp grated ginger, and 2 minced garlic cloves. Heat 1 tbsp oil in a skillet over medium heat. Add the onion and sauté for 3 minutes until softened. Add the tomatoes, ginger, and garlic, cooking for 5 minutes until the tomatoes break down.
3. Step 3: Stir in 1 tbsp curry powder, 1 tsp salt, and 1/2 tsp black pepper. Add this mixture to the pot, along with 1 cup additional vegetable broth. Reduce heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and the sauce has thickened.
4. Step 4: Taste and adjust seasoning, then serve hot with steamed basmati rice or naan bread.