Slow-Cooked Lentil Curry with Spinach and Mustard Seeds

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

A warming Indian-inspired lentil curry slow-cooked with vibrant mustard seeds, aromatic spices, and fresh spinach leaves for a nourishing meal. This Indian-inspired healthy bowl recipe (vegan, gluten free), ready in about 50 minutes, pairs brown lentils, water, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 10 min Cook: 40 min Serves 4 Indian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 1 cup brown lentils under cold water until clear and drain.
  2. Step 2: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking for 30 seconds until they start to pop and become fragrant.
  3. Step 3: Add 3 cloves minced garlic and 1 tbsp grated ginger, sautéing for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 tsp turmeric powder and 1/4 tsp red chili powder, cooking for 15 seconds to release their aromas.
  5. Step 5: Add the rinsed lentils, 3 cups water, 1 cup tomato puree, and 1 tsp salt. Bring to a boil, then reduce heat to low and simmer, partially covered, for 30 minutes until lentils are tender.
  6. Step 6: Stir in 3 cups fresh spinach leaves and cook uncovered for 5 more minutes until spinach is wilted and curry thickens slightly.
  7. Step 7: Taste and adjust salt or spices as needed before serving.

Frequently asked questions

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

Total time is about 50 minutes (10 min prep + 40 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 Curry with Spinach and Mustard Seeds?

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 Curry with Spinach and Mustard Seeds?

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 Curry with Spinach and Mustard Seeds 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.

Is Slow-Cooked Lentil Curry with Spinach and Mustard Seeds vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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