Savory Indian-Spiced Lentil Stew with Spinach

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A warming, protein-rich lentil stew infused with earthy Indian spices and fresh spinach, perfect for a nutritious weeknight meal. This Indian-inspired vegan recipe, 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

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

Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Mix in 2 tbsp tomato paste and cook for 2 minutes, stirring constantly until the paste darkens slightly.
5. 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.
6. 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.
7. Step 7: Remove from heat and stir in 1 tbsp lemon juice to brighten the stew. Serve hot with rice or flatbread.