Spinach and Lentil Stew with Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, protein-packed stew simmered with red lentils, fresh spinach, and warm cumin. This easy weeknight meal delivers deep flavor with minimal effort. This indian (vegetarian) ready in about 40 minutes pairs red lentils, vegetable broth, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
• 4 cups vegetable broth
• 1 tbsp cumin seeds
• 2 tbsp vegetable oil
• 1 medium yellow onion
• 2 cloves garlic
• 1 tbsp ginger
• 1/2 tsp turmeric powder
• 4 cups fresh spinach
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rinse lentils under cold water until water runs clear, then drain.
2. Step 2: Heat vegetable oil in a large pot over medium heat. Add cumin seeds and toast for 1 minute until fragrant.
3. Step 3: Add diced onion and sauté for 5 minutes until softened, then stir in minced garlic and grated ginger, cooking for 1 minute until aromatic.
4. Step 4: Add rinsed lentils, vegetable broth, and turmeric powder. Bring to a boil, then reduce heat to low and simmer for 15 minutes until lentils are tender.
5. Step 5: Stir in fresh spinach until wilted, about 3 minutes. Season with salt and black pepper, then serve immediately.