One Pot Curried Lentil and Spinach Stew
Hearty red lentils simmered in a fragrant curry-spiced tomato broth with fresh spinach, making a comforting and wholesome one-pot meal. This indian-inspired vegan (vegan) ready in about 40 minutes pairs rinsed red lentils, olive oil, medium, diced yellow onion 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.
Ingredients
- 1 cup, rinsed red lentils
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp, grated fresh ginger
- 2 tbsp curry powder
- 1 tsp ground turmeric
- 1 can (14.5 oz) canned diced tomatoes
- 3 cups vegetable broth
- 4 cups, loosely packed fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp grated fresh ginger, 2 tbsp curry powder, and 1 tsp ground turmeric. Cook for 1-2 minutes until fragrant.
- Step 3: Add 1 cup rinsed red lentils, 1 can (14.5 oz) diced tomatoes with juices, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until lentils are soft.
- Step 4: Stir in 4 cups loosely packed fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3-4 minutes until spinach wilts and stew thickens slightly.
- Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving warm.
Frequently asked questions
How long does One Pot Curried Lentil and Spinach Stew take to make?
Total time is about 40 minutes (10 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 Curried Lentil and Spinach Stew?
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 rinsed red lentils from drying out.
Can I substitute ingredients in One Pot Curried Lentil and Spinach Stew?
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 Curried Lentil and Spinach Stew 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.
Is One Pot Curried Lentil and Spinach Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
