One-Pot Coconut Lentil Stew with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy, one-pot stew with red lentils, coconut milk, and fresh spinach, simmered to perfection. This indian-inspired vegetarian ready in about 45 minutes pairs olive oil, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large onion, diced, and cook for 5 minutes until softened.
  2. Step 2: Add 2 carrots, diced, and cook for 3 minutes, stirring occasionally.
  3. Step 3: Stir in 3 garlic cloves, minced, and 1 tsp ginger, grated, and cook for 1 minute until fragrant.
  4. Step 4: Add 1 cup red lentils, rinsed, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1/4 tsp cayenne pepper, and stir for 1 minute.
  5. Step 5: Pour in 1 can (14 oz) diced tomatoes, 1 can (13.5 oz) light coconut milk, and 2 cups vegetable broth, and bring to a simmer.
  6. Step 6: Reduce heat to low, cover, and simmer for 20 minutes until lentils are tender.
  7. Step 7: Stir in 4 cups fresh spinach and cook for 2-3 minutes until wilted.
  8. Step 8: Season with salt and black pepper to taste. Serve hot.

Frequently asked questions

How long does One-Pot Coconut 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 One-Pot Coconut 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Coconut 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 One-Pot Coconut 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 One-Pot Coconut Lentil Stew with Spinach?

Indian 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.

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