Lentil & Spinach Curry – A Cozy, Flavor-Packed One-Pot Meal

This Lentil & Spinach Curry is the kind of meal that makes weeknights feel easy and satisfying. It’s hearty, creamy without cream, and loaded with warm spices that feel comforting but not heavy. You get a rich, tomato-garlic base, tender lentils, and a generous handful of spinach for freshness.

It’s simple to make, budget-friendly, and great for meal prep. Serve it with rice, naan, or just a spoon and a bowl—it’s that good.

Lentil & Spinach Curry - A Cozy, Flavor-Packed One-Pot Meal

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Olive oil or neutral oil (2–3 tablespoons)
• Yellow onion (1 large), finely chopped
• Garlic (4–5 cloves), minced
• Fresh ginger (1 tablespoon), grated
• Tomato paste (2 tablespoons)
• Canned diced tomatoes (1 can, 14–15 ounces) or 2 fresh tomatoes, chopped
• Red lentils (1 cup) or brown/green lentils (1 cup), rinsed
• Vegetable broth or water (3–4 cups)
• Fresh spinach (5–6 cups packed) or frozen spinach (10 ounces), chopped
• Coconut milk (1/2 to 3/4 cup), optional for creaminess
• Lemon or lime (1), for finishing
• Fresh cilantro, chopped (small handful), optional
• Salt and black pepper
• Spices: ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric (1/2 teaspoon), garam masala (1 teaspoon), paprika or cayenne (1/4–1/2 teaspoon to taste), and a pinch of red pepper flakes (optional)

Method

 

1. Prep the basics: Rinse the lentils until the water runs clear. Chop the onion, mince the garlic, and grate the ginger. Open the tomatoes and measure your spices so they’re ready.
2. Sweat the aromatics: Warm the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 6–8 minutes until soft and lightly golden.
3. Add garlic and ginger: Stir in the garlic and ginger. Cook 1 minute until fragrant, stirring often to prevent burning.
4. Toast the spices: Add cumin, coriander, turmeric, garam masala, and paprika or cayenne. Toast for 30–45 seconds, stirring, until the spices bloom and smell nutty.
5. Build the base: Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the diced tomatoes and a pinch of salt. Simmer 2–3 minutes to reduce a bit.
6. Add lentils and liquid: Pour in 3 cups of broth or water and add the rinsed lentils. Bring to a gentle boil, then reduce to a simmer. Cover partially and cook, stirring occasionally.
7. Cook time: For red lentils, simmer 15–20 minutes until tender and creamy. For brown or green lentils, simmer 25–35 minutes until soft but not mushy. Add more liquid as needed to keep a saucy consistency.
8. Stir in coconut milk (optional): Add 1/2 to 3/4 cup coconut milk for a richer, silkier curry. Simmer 3–5 minutes more.
9. Add spinach: Fold in the spinach and cook 1–2 minutes until wilted (or 3–4 minutes for frozen). The curry should look vibrant and creamy.
10. Finish and season: Squeeze in half a lemon or lime. Taste and adjust salt, pepper, and heat. Add a pinch more garam masala if you want a warmer finish.
11. Serve: Top with chopped cilantro. Spoon over rice or serve with warm naan. Add extra lemon on the side if you like brightness.

Why This Recipe Works

• Balanced flavors: Aromatic spices, garlic, and ginger round out the earthy lentils and bright spinach.
• One-pot convenience: Everything simmers together, so cleanup stays easy and the flavors meld beautifully.
• Flexible ingredients: Use red or brown lentils, fresh or frozen spinach, and any neutral oil you have.
• Meal prep friendly: The curry thickens and tastes even better the next day.
• Nutrient-dense: Protein and fiber from lentils meet iron-rich spinach for a filling, feel-good bowl.

Shopping List

• Olive oil or neutral oil (2–3 tablespoons)
• Yellow onion (1 large), finely chopped
• Garlic (4–5 cloves), minced
• Fresh ginger (1 tablespoon), grated
• Tomato paste (2 tablespoons)
• Canned diced tomatoes (1 can, 14–15 ounces) or 2 fresh tomatoes, chopped
• Red lentils (1 cup) or brown/green lentils (1 cup), rinsed
• Vegetable broth or water (3–4 cups)
• Fresh spinach (5–6 cups packed) or frozen spinach (10 ounces), chopped
• Coconut milk (1/2 to 3/4 cup), optional for creaminess
• Lemon or lime (1), for finishing
• Fresh cilantro, chopped (small handful), optional
• Salt and black pepper
• Spices: ground cumin (1 teaspoon), ground coriander (1 teaspoon), turmeric (1/2 teaspoon), garam masala (1 teaspoon), paprika or cayenne (1/4–1/2 teaspoon to taste), and a pinch of red pepper flakes (optional)

Step-by-Step Instructions

1. Prep the basics: Rinse the lentils until the water runs clear. Chop the onion, mince the garlic, and grate the ginger.

   Open the tomatoes and measure your spices so they’re ready.

2. Sweat the aromatics: Warm the oil in a large pot over medium heat. Add the onion with a pinch of salt and cook 6–8 minutes until soft and lightly golden.
3. Add garlic and ginger: Stir in the garlic and ginger. Cook 1 minute until fragrant, stirring often to prevent burning.
4. Toast the spices: Add cumin, coriander, turmeric, garam masala, and paprika or cayenne.

   Toast for 30–45 seconds, stirring, until the spices bloom and smell nutty.

5. Build the base: Stir in the tomato paste and cook 1–2 minutes to caramelize slightly. Add the diced tomatoes and a pinch of salt. Simmer 2–3 minutes to reduce a bit.
6. Add lentils and liquid: Pour in 3 cups of broth or water and add the rinsed lentils.

   Bring to a gentle boil, then reduce to a simmer. Cover partially and cook, stirring occasionally.

7. Cook time: For red lentils, simmer 15–20 minutes until tender and creamy. For brown or green lentils, simmer 25–35 minutes until soft but not mushy.

   Add more liquid as needed to keep a saucy consistency.

8. Stir in coconut milk (optional): Add 1/2 to 3/4 cup coconut milk for a richer, silkier curry. Simmer 3–5 minutes more.
9. Add spinach: Fold in the spinach and cook 1–2 minutes until wilted (or 3–4 minutes for frozen). The curry should look vibrant and creamy.
10. Finish and season: Squeeze in half a lemon or lime.

    Taste and adjust salt, pepper, and heat. Add a pinch more garam masala if you want a warmer finish.

11. Serve: Top with chopped cilantro. Spoon over rice or serve with warm naan.

    Add extra lemon on the side if you like brightness.

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stove over low heat or microwave in short bursts. Add a splash of water or broth to loosen if it thickens.
• Meal prep tip: Keep extra lemon wedges separately to add brightness after reheating.

Why This is Good for You

• Protein and fiber: Lentils provide plant-based protein and fiber that keep you full and support digestion.
• Iron and folate: Spinach and lentils offer iron and folate, important for energy and overall health.
• Anti-inflammatory spices: Turmeric, ginger, and garlic bring antioxidants and warm, soothing flavors.
• Balanced meal: Pair with rice or whole grains and you’ve got a complete, satisfying bowl.

Pitfalls to Watch Out For

• Overcooking the spices: Spices can burn fast.

  Keep them moving and add tomatoes promptly if they stick.

• Too thick or too thin: Adjust with small splashes of broth as it simmers. The curry should be spoonable, not stodgy.
• Underseasoning: Lentils need salt. Taste near the end and add more salt, acid, or heat to balance.
• Skipping the lemon: Acid brightens the whole dish.

  Don’t skip the squeeze at the end.

• Using old lentils: Very old lentils can cook unevenly and stay firm. If yours are old, soak 30 minutes and cook a bit longer.

Recipe Variations

• Tomato-free: Replace tomatoes with extra coconut milk and a splash of vegetable broth for a milder, creamy curry.
• Chunky veggie add-ins: Add diced sweet potato, carrots, or cauliflower with the lentils and extend the cook time until tender.
• Heat level: Use cayenne for sharp heat or red pepper flakes for a slow burn. Start small and build.
• Herb swap: Try mint and cilantro together for a fresh twist, or finish with green onions.
• Protein boost: Stir in chickpeas during the last 10 minutes or add cubed tofu with the spinach.
• Greens swap: Use kale or chard if you don’t have spinach; cook a few minutes longer until tender.
• Low-oil: Sauté onions in a splash of broth instead of oil, adding more as needed to prevent sticking.

FAQ

Can I use canned lentils?

Yes, but add them later.

Simmer the sauce first for 10–15 minutes, then stir in drained canned lentils and cook for another 5–10 minutes so they absorb flavor without breaking down.

What’s the best type of lentil to use?

Red lentils cook fast and get creamy, which is great for a thick, velvety curry. Brown or green lentils hold their shape more and give a heartier texture. Both work; it’s about the texture you want.

Can I make it without coconut milk?

Absolutely.

The curry will still be rich from the tomatoes and spices. If you want creaminess without coconut, stir in a splash of cashew cream or plain yogurt off the heat.

Is this recipe freezer-friendly?

Yes. It freezes well for up to 3 months.

For best texture, add fresh spinach after reheating if you prefer brighter greens, though freezing with spinach works fine too.

How do I make it milder for kids?

Skip the cayenne and red pepper flakes, and go light on garam masala. You can always add heat at the table with chili oil or hot sauce.

What should I serve with it?

Steamed basmati rice, brown rice, quinoa, or naan are classic. A crunchy side salad with cucumber and red onion adds a nice contrast.

Can I cook this in an Instant Pot?

Yes.

Sauté the aromatics and spices on Sauté mode, add lentils and 3 cups liquid, then pressure cook 6 minutes for red lentils or 10 minutes for brown/green. Quick release, stir in spinach and coconut milk, and finish with lemon.

In Conclusion

This Lentil & Spinach Curry brings big flavor with simple ingredients and a relaxed method. It’s reliable on busy nights, comforting on chilly days, and endlessly adaptable.

Keep the lemon, salt, and spice levels in balance, and you’ll have a pot of something nourishing and satisfying every time. Enjoy it now, and again tomorrow—it tastes even better after a rest.