Coconut and Turmeric Braised Lentils with Spinach
Hearty lentils simmered in a fragrant coconut and turmeric broth, enriched with fresh spinach for a nourishing vegan dish. This indian-inspired vegan (vegan) ready in about 40 minutes pairs rinsed red lentils, coconut milk, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 rinsed red lentils
- 1 cup coconut milk
- 2 cups water
- 1 tsp turmeric powder
- 3 minced garlic cloves
- 1 tsp grated fresh ginger
- 4 cups fresh spinach leaves
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cumin seeds
Instructions
- Step 1: Heat 1 tbsp olive oil in a large saucepan over medium heat. Add 1/2 tsp cumin seeds and toast for 30 seconds until fragrant.
- Step 2: Add 3 minced garlic cloves and 1 tsp grated fresh ginger, sauté for 1 minute until aromatic.
- Step 3: Stir in 1 tsp turmeric powder, then add 1 cup rinsed red lentils, 1 cup coconut milk, and 2 cups water. Bring to a boil.
- Step 4: Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until lentils are tender and the mixture thickens.
- Step 5: Stir in 4 cups fresh spinach leaves, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 more minutes until spinach wilts and incorporates.
- Step 6: Remove from heat and serve warm with rice or flatbread.
Frequently asked questions
How long does Coconut and Turmeric Braised Lentils with Spinach take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut and Turmeric Braised Lentils with Spinach?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed red lentils from drying out.
Can I substitute ingredients in Coconut and Turmeric Braised Lentils with Spinach?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut and Turmeric Braised Lentils with Spinach for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Coconut and Turmeric Braised Lentils with Spinach vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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