High-Spiced Indian Lentil and Spinach Curry

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A warming, hearty lentil curry with fresh spinach and aromatic Indian spices, perfect for a nourishing vegetarian meal. This Indian-inspired high-protein recipe (vegetarian, gluten free), ready in about 45 minutes, pairs red lentils, fresh spinach, onion 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 rice, quinoa, or a quick salad. 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
• 4 cups, roughly chopped fresh spinach
• 1 medium, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 cup tomato puree
• 2 tbsp vegetable oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 3 cups water
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped medium onion, 4 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 5-6 minutes until the onion is golden and fragrant.
2. Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder. Cook spices with the aromatics for 1 minute until fragrant.
3. Step 3: Add 1 cup rinsed red lentils and 1 cup tomato puree to the pot. Stir to combine all ingredients.
4. Step 4: Pour in 3 cups water and bring the mixture to a boil. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until lentils are tender.
5. Step 5: Add 4 cups roughly chopped fresh spinach and 1 tsp salt to the pot. Cook for an additional 5 minutes until the spinach is wilted and incorporated.
6. Step 6: Stir in 1 tsp garam masala and 1/4 cup chopped fresh cilantro. Adjust seasoning as needed and serve hot with rice or flatbread.