Sri Lankan Red Lentil and Spinach Curry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty and nutritious lentil curry cooked with fresh spinach and traditional Sri Lankan spices, ideal for a comforting vegan meal. This sri lankan-inspired vegan (vegan) ready in about 40 minutes pairs red lentils, water, roughly chopped fresh spinach leaves 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 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.

★ 4.4 (13 ratings) Prep: 10 min Cook: 30 min Serves 4 Sri Lankan cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup red lentils under cold water until the water runs clear. In a medium pot, combine lentils with 3 cups water and bring to a boil over high heat. Reduce heat and simmer uncovered for 15 minutes until lentils are tender.
  2. Step 2: While lentils cook, heat 2 tbsp coconut oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, frying until they start to pop, about 1 minute.
  3. Step 3: Add 1 medium chopped onion, 3 minced garlic cloves, 1 inch grated ginger, and 1 finely chopped green chili to the skillet. Sauté for 5 minutes until the onion is soft and translucent.
  4. Step 4: Stir in 1 tbsp curry powder, 1/2 tsp turmeric powder, and 1 tsp salt. Cook the spices with the onion mixture for 2 minutes until fragrant.
  5. Step 5: Add the cooked lentils along with their cooking water to the skillet and stir to combine. Add 3 cups roughly chopped fresh spinach leaves and simmer together for 5 minutes until the spinach wilts.
  6. Step 6: Remove from heat and stir in 1 tbsp lime juice. Serve warm with steamed rice or flatbread.

Frequently asked questions

How long does Sri Lankan Red Lentil and Spinach Curry take to make?

Total time is about 40 minutes (10 min prep + 30 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 Sri Lankan Red 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 red lentils from drying out.

Can I substitute ingredients in Sri Lankan Red 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 Sri Lankan Red 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.

Is Sri Lankan Red Lentil and Spinach Curry vegan?

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

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