Indian-Spiced Lentil and Spinach Curry

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant and nourishing lentil curry infused with warming Indian spices and fresh spinach, perfect for a wholesome vegetarian meal. This Indian-inspired curry recipe (vegetarian), ready in about 40 minutes, pairs 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

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Instructions

1. 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.
2. 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.
3. Step 3: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until fragrant.
4. 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.
5. Step 5: Add 1 can (14.5 oz) diced tomatoes with juices and simmer for 5 minutes to thicken.
6. 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.
7. 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.