Mustard-Seeded Lentil Stew with Spinach
A comforting Bengali-inspired stew where earthy lentils meet fresh spinach in a fragrant mustard seed base. This bengali-inspired vegetarian ready in about 45 minutes pairs yellow lentils, vegetable broth, tablespoons mustard seeds 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 yellow lentils
- 4 cups vegetable broth
- 2 tablespoons mustard seeds
- 1 tablespoon coconut oil
- 1 finely chopped onion
- 3 minced cloves garlic
- 1 tablespoon grated fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 2 cups spinach
- 1/4 cup coconut milk
- 1/2 teaspoon lime juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, combine 1 cup rinsed yellow lentils and 4 cups vegetable broth. Bring to a gentle boil over medium-high heat, then reduce to low and simmer for 25 minutes until lentils are tender.
- Step 2: Heat 1 tablespoon coconut oil in a small skillet over medium heat. Add 2 tablespoons mustard seeds and cook for 1-2 minutes until they begin to pop, then add 1 finely chopped onion and cook until golden, about 5 minutes.
- Step 3: Add 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 teaspoon turmeric, and 1 teaspoon cumin to the skillet. Cook for 1 minute until fragrant.
- Step 4: Stir the onion mixture into the lentil pot, then add 2 cups fresh spinach and cook for 2-3 minutes until wilted.
- Step 5: Season with salt to taste, stir in 1/4 cup coconut milk and 1/2 teaspoon lime juice, and cook for 2 more minutes until thickened.
Frequently asked questions
How long does Mustard-Seeded Lentil Stew with Spinach take to make?
Total time is about 45 minutes (15 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 Mustard-Seeded Lentil Stew 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 yellow lentils from drying out.
Can I substitute ingredients in Mustard-Seeded Lentil Stew 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 Mustard-Seeded Lentil Stew 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.
What goes well with Mustard-Seeded Lentil Stew with Spinach?
Bengali vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Authentic Bengali flavors without any fuss. The spinach wilted perfectly into the lentils—my husband called it 'restaurant quality.'
- ★★★★★
The mustard seeds transformed this stew into something magical—my kids even asked for seconds! Perfect for chilly evenings.
- ★★★★☆
A little bland for my taste—next time I'll toast the mustard seeds longer. Otherwise, hearty and satisfying.
