Indian-Spiced Lentil and Spinach Curry
A vibrant and nourishing lentil curry infused with warming Indian spices and fresh spinach, perfect for a wholesome vegetarian meal. This indian-inspired curry (vegetarian) ready in about 40 minutes pairs rinsed red lentils, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 3 cups water
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 4, minced garlic cloves
- 1 tbsp, grated fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 can (14.5 oz) diced tomatoes
- 4 cups, chopped fresh spinach
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish cilantro leaves
- for serving lemon wedges
Instructions
- Step 1: In a medium pot, combine 1 cup rinsed red lentils with 3 cups water. Bring to a boil, then reduce heat and simmer uncovered for 15-20 minutes until lentils are soft but not mushy, stirring occasionally.
- Step 2: While lentils cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent.
- Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
- Step 4: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1 tsp garam masala; toast spices for 30 seconds.
- Step 5: Add 1 can (14.5 oz) diced tomatoes with juices and simmer for 5 minutes to thicken.
- Step 6: Stir cooked lentils into the tomato-spice mixture, then fold in 4 cups chopped fresh spinach. Cook for 3-4 minutes until spinach wilts.
- Step 7: Season with 1 1/2 tsp salt and 1/2 tsp black pepper. Garnish with 1/4 cup chopped cilantro and serve with lemon wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Spiced Lentil and Spinach Curry 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 Indian-Spiced 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 Indian-Spiced 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 Indian-Spiced 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 Indian-Spiced Lentil and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
