One-Pot Coconut Lentil Stew with Spinach

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A creamy, one-pot stew with red lentils, coconut milk, and fresh spinach, simmered to perfection. This Indian-inspired vegetarian recipe, 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.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 3 cloves, minced garlic
• 1 tsp, grated ginger
• 1 cup, rinsed red lentils
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz), light coconut milk
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp turmeric powder
• 1/4 tsp cayenne pepper
• 4 cups, fresh spinach
• to taste salt
• to taste black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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.