Slow-Cooked Lentil and Spinach Curry

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Earthy brown lentils simmered with spinach and aromatic spices for a deeply flavored, comforting dish. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs brown lentils, coconut milk, spinach 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 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 brown lentils
• 1 cup coconut milk
• 2 cups packed spinach
• 1/2 cup finely diced onion
• 2 cloves minced garlic
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground ginger
• 1 tablespoon coconut oil

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Instructions

1. Step 1: Rinse 1 cup brown lentils under cold water. In a medium pot, heat 1 tablespoon coconut oil over medium heat.
2. Step 2: Add 1/2 cup finely diced onion, 2 cloves minced garlic, 1/2 teaspoon ground turmeric, and 1/2 teaspoon ground ginger. Sauté for 5 minutes until onion is translucent and fragrant.
3. Step 3: Stir in rinsed lentils and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until lentils are tender.
4. Step 4: Stir in 1 cup coconut milk and 2 cups packed spinach. Cook uncovered for 5 minutes, stirring until spinach wilts completely and the curry thickens slightly.