One-Pot Coconut Curry Lentil Bowl with Spinach
Creamy, protein-rich lentils simmered in coconut milk with warming spices, finished with wilted spinach for a nourishing, Whole30-compliant meal. This Indian vegetarian recipe, ready in about 38 minutes, pairs green lentils, coconut milk, and coconut oil for a weeknight-friendly dinner. Each serving lands at about 360 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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 green lentils
- 14 oz coconut milk
- 1 tbsp coconut oil
- 1 small onion
- 3 garlic cloves
- 1 tsp grated fresh turmeric
- 1 tsp cumin
- 2 cups spinach
- 1 tsp sea salt
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Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Dice 1 small onion and add to the pot, sautéing for 3-4 minutes until translucent and fragrant.
- Step 2: Add 3 minced garlic cloves, 1 tsp grated turmeric, and 1 tsp cumin. Cook for 1 minute until the mixture is aromatic and the spices are coated in oil.
- Step 3: Stir in 1 cup rinsed green lentils, then pour in 14 oz coconut milk and 1 tsp sea salt. Bring to a gentle simmer, then reduce heat to low and cover.
- Step 4: Simmer for 25 minutes until lentils are tender but not mushy. Stir in 2 cups fresh spinach until wilted, about 2 minutes. The lentils should be creamy and the coconut milk slightly thickened.
