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Creamy Coconut Curry Lentils with Spinach

Creamy coconut curry lentils simmer brown or green lentils in a warmly spiced coconut sauce until tender, then finish with wilted baby spinach and fresh lime juice. This one-pan dinner has a rich, creamy texture with a bright citrus finish.
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Prep Time 10 minutes
Cook Time 39 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion small, diced
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger finely grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 cup lentils brown or green, rinsed and picked over
  • 2 cups low-sodium vegetable broth
  • 1 can (13.5 oz) coconut milk full-fat, well shaken
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 5 oz baby spinach
  • 1 tbsp fresh lime juice

Equipment

  • 1 4-quart saucepan

Method
 

  1. Heat the olive oil in a 4-quart saucepan over medium heat.
  2. Add the onion and cook, stirring occasionally, until softened, 5-7 minutes.
  3. Stir in the garlic, ginger, curry powder, and cumin and cook until fragrant, about 30 seconds.
  4. Stir in the lentils, broth, coconut milk, salt, and pepper.
  5. Bring to a boil.
  6. Reduce the heat to low and simmer uncovered, stirring occasionally, until the lentils are tender and the sauce is creamy, 25-35 minutes.
  7. Stir in the spinach and lime juice until the spinach wilts, about 2 minutes.

Notes

For the creamiest texture, stir occasionally while the lentils simmer and check for tenderness near the start of the time range. Refrigerate leftovers for up to 4 days; freezer-friendly for up to 3 months. Light coconut milk can be used as a lower-fat swap.