One-Pot Lentil and Vegetable Curry

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

A warming, hearty lentil curry simmered with tomatoes, spinach, and fragrant spices in just one pot for easy cleanup. This Indian-inspired vegan recipe (gluten free), ready in about 50 minutes, pairs dry brown lentils, olive oil, yellow onion 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 rice, quinoa, or a quick salad. 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 dry brown lentils
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 1 can (14.5 oz) canned diced tomatoes
• 3 cups vegetable broth
• 3 cups baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger, cooking for 4-5 minutes until the onion is translucent and fragrant.
2. Step 2: Stir in 2 tbsp curry powder and 1 tsp ground turmeric, cooking for 1 minute until the spices release their aroma. Add 1 cup rinsed dry brown lentils, 1 can (14.5 oz) canned diced tomatoes with their juice, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils are tender.
3. Step 3: Stir in 3 cups baby spinach, 1 tsp salt, and 1/2 tsp black pepper, cooking for an additional 5 minutes until the spinach wilts. Remove from heat and sprinkle 1/4 cup chopped fresh cilantro on top before serving.