Slow-Cooked Coconut Lentil Stew with Spinach

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A comforting, protein-rich stew simmered with creamy coconut milk and fresh spinach, perfect for chilly evenings. This Indian-inspired vegetarian recipe, ready in about 440 minutes, pairs green lentils, coconut milk, 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

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Instructions

1. 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.
2. 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.
3. Step 3: Taste and adjust seasoning with salt if needed. Serve hot with crusty bread.