Slow-Cooked Lentil and Spinach Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy brown lentils simmered with spinach and aromatic spices for a deeply flavored, comforting dish. This indian-inspired vegetarian 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.

★ 4.1 (15 ratings) Prep: 15 min Cook: 35 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow-Cooked Lentil and Spinach Curry take to make?

Total time is about 50 minutes (15 min prep + 35 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 Lentil and Spinach Curry?

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 brown lentils from drying out.

Can I substitute ingredients in Slow-Cooked Lentil and Spinach Curry?

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 Lentil and Spinach Curry 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.

What goes well with Slow-Cooked Lentil and Spinach Curry?

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.

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