One Pot Curried Lentil and Spinach Stew

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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 recipe, ready in about 40 minutes, pairs red lentils, olive oil, 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. 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, 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

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 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. 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.
3. 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.
4. 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.
5. Step 5: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving warm.