Vegetarian Indian-Spiced Lentil and Spinach Stew
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-inspired vegetarian recipe, ready in about 45 minutes, pairs red lentils, spinach, onion 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, rinsed red lentils
- 4 cups fresh, chopped spinach
- 1 medium, finely chopped onion
- 2 medium, diced tomato
- 3 cloves, minced garlic cloves
- 1 tbsp, minced ginger
- 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, chopped fresh cilantro
- for serving lemon wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Step 6: Remove from heat and garnish with 2 tbsp chopped fresh cilantro. Serve hot with lemon wedges to squeeze over the stew.
Frequently asked questions
How long does Vegetarian Indian-Spiced Lentil and Spinach Stew take to make?
Total time is about 45 minutes (15 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 Vegetarian Indian-Spiced Lentil and Spinach Stew?
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 Vegetarian Indian-Spiced Lentil and Spinach Stew?
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 Vegetarian Indian-Spiced Lentil and Spinach Stew 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 Vegetarian Indian-Spiced Lentil and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
