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-inspired vegetarian recipe, ready in about 38 minutes, pairs green lentils, coconut milk, coconut oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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 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.
