Slow-Cooked Coconut Lentil Stew with Spinach
A comforting, protein-rich stew simmered with creamy coconut milk and fresh spinach, perfect for chilly evenings. This indian-inspired vegetarian ready in about 440 minutes pairs green lentils, (13.5 oz) coconut milk, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 green lentils
- 1 can (13.5 oz) coconut milk
- 1 medium, diced onion
- 2 medium, diced carrot
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 can (14.5 oz) diced tomatoes
- 2 cups low-sodium vegetable broth
- 4 cups fresh spinach
- 2 tbsp lime juice
- 1 tsp cumin
Instructions
- Step 1: Rinse 1 cup green lentils under cold water. In a slow cooker, combine 1 cup green lentils, 1 can coconut milk, 1 diced onion, 2 diced carrots, 2 diced celery stalks, 3 minced garlic cloves, 1 tbsp grated fresh ginger, 1 can diced tomatoes, 2 cups low-sodium vegetable broth, and 1 tsp cumin. Stir to combine.
- Step 2: Cover and cook on low for 6-7 hours until lentils are tender. Stir in 4 cups fresh spinach and 2 tbsp lime juice during the last 15 minutes of cooking until spinach wilts.
- Step 3: Taste and adjust seasoning with salt if needed. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Coconut Lentil Stew with Spinach take to make?
Total time is about 440 minutes (20 min prep + 420 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 Slow-Cooked Coconut 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 green lentils from drying out.
Can I substitute ingredients in Slow-Cooked Coconut 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 Slow-Cooked Coconut Lentil Stew with Spinach for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
What goes well with Slow-Cooked Coconut Lentil Stew with Spinach?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the creamy coconut flavor! My family devoured it. Made it for dinner and everyone asked for seconds.
- ★★★★★
Simple and flavorful. The spinach added a lovely color and nutrient boost. Will make again!
- ★★★★☆
The stew was delicious, but it took longer than the 4 hours stated to thicken. Still, worth the wait.
