High-Protein Lentil and Spinach Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A robust lentil curry simmered with fresh spinach and fragrant spices, delivering a comforting, protein-packed vegetarian meal. This indian-inspired curry (vegetarian, high protein) ready in about 45 minutes pairs rinsed red lentils, olive oil, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 4.3 (12 ratings) Prep: 10 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft.
  2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp garam masala; cook for 30 seconds to bloom spices.
  4. Step 4: Pour in 1 can (14.5 oz) diced tomatoes and 3 cups vegetable broth, then add 1 cup rinsed red lentils. Bring to a boil.
  5. Step 5: Reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and curry thickens.
  6. Step 6: Stir in 3 cups chopped fresh spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper, cooking for 5 minutes until spinach wilts.
  7. Step 7: Remove from heat, garnish with 1/4 cup chopped fresh cilantro, and serve with lemon wedges.

Frequently asked questions

How long does High-Protein Lentil and Spinach Curry take to make?

Total time is about 45 minutes (10 min prep + 35 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 High-Protein Lentil and Spinach Curry?

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 High-Protein Lentil and Spinach Curry?

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 High-Protein Lentil and Spinach Curry 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 High-Protein Lentil and Spinach Curry vegetarian?

Yes — this recipe is tagged vegetarian, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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