Sri Lankan Red Lentil and Spinach Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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. 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
• 3 cups water
• 3 cups, roughly chopped fresh spinach leaves
• 1 medium, chopped onion
• 3, minced garlic cloves
• 1 inch piece, grated ginger
• 1, finely chopped green chili
• 1 tbsp curry powder
• 1/2 tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 2 tbsp coconut oil
• 1 tsp salt
• 1 tbsp lime juice

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.