Spiced Kenyan Lentil Stew with Coconut and Spinach

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A warming vegetarian stew of red lentils cooked with coconut milk and fresh spinach, enhanced by aromatic Kenyan spices. This African-inspired vegan recipe (vegetarian), ready in about 45 minutes, pairs red lentils, rinsed, coconut milk, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 red lentils, rinsed
• 1 can (14 oz) coconut milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 medium tomato, diced
• 4 cups spinach leaves, washed
• 2 tbsp vegetable oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 1/2 tsp salt
• 2 1/2 cups water
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until fragrant and translucent.
2. Step 2: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, and 1 tsp ground coriander; cook for 1 minute until spices bloom and smell aromatic.
3. Step 3: Add 2 diced medium tomatoes and cook for 4 minutes until softened and saucy.
4. Step 4: Add 1 cup rinsed red lentils, 2 1/2 cups water, and 1 can (14 oz) coconut milk. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally until lentils are tender and stew thickens.
5. Step 5: Stir in 4 cups washed spinach leaves and 1 1/2 tsp salt. Cook for 3 minutes until spinach wilts.
6. Step 6: Remove from heat and stir in 1 tbsp lemon juice for brightness. Serve hot with steamed rice or flatbread.