Savory Coconut Curry Lentils with Spinach
A hearty and flavorful dish featuring lentils in a rich coconut curry sauce, complemented by fresh spinach. Perfect for a nutritious meal, packed with protein and fiber.
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Ingredients
Yields 4 servings
- (1 cup) dried brown or green lentils
- (1 tbsp) olive oil
- (1 medium) onion, diced
- (2 cloves) garlic, minced
- (1 tbsp) grated ginger
- (2 tsp) curry powder
- (1 tsp) ground cumin
- (1/2 tsp) turmeric
- (1 (14 oz) can) coconut milk
- (2 cups) vegetable broth
- (2 cups) fresh spinach, chopped
- (1 tbsp) lime juice
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1 tbsp) fresh cilantro, chopped (for garnish)
Instructions
- 1
In a medium pot, heat (1 tbsp) olive oil over medium heat. Add the (1 medium) diced onion and sauté until translucent, about 5 minutes.
- 2
Add (2 cloves) minced garlic and (1 tbsp) grated ginger to the pot. Cook for an additional 1-2 minutes until fragrant.
- 3
Stir in (2 tsp) curry powder, (1 tsp) ground cumin, and (1/2 tsp) turmeric, cooking for about 1 minute to toast the spices.
- 4
Add (1 cup) dried lentils, (1 (14 oz) can) coconut milk, and (2 cups) vegetable broth. Stir well to combine and bring to a boil.
- 5
Once boiling, reduce heat to low, cover, and simmer for 30-35 minutes, or until lentils are tender.
- 6
After the lentils are cooked, stir in (2 cups) chopped fresh spinach until wilted, about 2-3 minutes.
- 7
Finish with (1 tbsp) lime juice, (1/2 tsp) salt, and (1/4 tsp) black pepper. Adjust seasoning to taste.
- 8
Serve hot, garnished with (1 tbsp) fresh chopped cilantro.
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