Vegetarian Indian-Spiced Lentil and Spinach Stew

By AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty vegetarian stew with lentils and fresh spinach simmered in a fragrant blend of Indian spices, perfect for a regional-inspired comfort meal. This Indian vegetarian recipe, ready in about 45 minutes, pairs red lentils, spinach, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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
• 4 cups fresh spinach, chopped
• 1 medium onion, finely chopped
• 2 medium tomato, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp red chili powder
• 3 cups water
• 1 tsp salt
• 2 tbsp fresh cilantro, chopped
• for serving lemon wedges

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 pot over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
2. Step 2: Add 1 medium finely chopped onion and sauté for 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and 1 tbsp minced ginger, cooking for another 1 minute.
3. Step 3: Mix in 1/2 tsp turmeric powder, 1 tsp ground coriander, 1 tsp garam masala, and 1/2 tsp red chili powder, stirring constantly for 30 seconds to release the spices' aroma.
4. Step 4: Add 1 cup rinsed red lentils, 2 diced medium tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the lentils are tender and starting to break down.
5. Step 5: Stir in 4 cups chopped fresh spinach and 1 tsp salt, cooking for 5 more minutes until the spinach wilts and integrates into the stew.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve hot with lemon wedges to squeeze over the stew.