Savory Indian-Spiced Lentil Stew with Spinach
A warming, protein-rich lentil stew infused with earthy Indian spices and fresh spinach, perfect for a nutritious weeknight meal. This indian-inspired vegan (vegan) ready in about 40 minutes pairs red lentils, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 red lentils
- 4 cups water
- 2 tbsp olive oil
- 1 medium, finely diced yellow onion
- 3, minced garlic cloves
- 1 inch piece, grated fresh ginger
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 2 tbsp tomato paste
- 3 cups, roughly chopped fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Rinse 1 cup red lentils under cold water until water runs clear. In a large pot, combine rinsed lentils with 4 cups water and bring to a boil over medium-high heat, then reduce to a simmer and cook uncovered for 15 minutes until lentils are tender but not mushy.
- Step 2: While lentils simmer, heat 2 tbsp olive oil in a deep skillet over medium heat. Add 1 medium finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 3 minced garlic cloves and 1 inch grated fresh ginger to the skillet, cooking for 1 minute until aromatic. Stir in 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground coriander, and 1/2 tsp red chili powder, cooking for 30 seconds until spices release their fragrance.
- Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
- Step 5: Pour the cooked lentils and their cooking liquid into the skillet with the spices. Stir well and simmer together for 5 minutes to blend flavors.
- Step 6: Add 3 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Stir until the spinach wilts, about 2 minutes.
- Step 7: Remove from heat and stir in 1 tbsp lemon juice to brighten the stew. Serve hot with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Savory Indian-Spiced Lentil Stew with Spinach 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 Savory Indian-Spiced 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 red lentils from drying out.
Can I substitute ingredients in Savory Indian-Spiced 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 Savory Indian-Spiced 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.
Is Savory Indian-Spiced Lentil Stew with Spinach 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.
