Red Lentil and Spinach Stew

Total Time
44 min
15 min
29 min
Dinner is just 25 minutes away when prepared with ingredients such as this from the pantry or freezer.


vegetable oil

1 tsp

uncooked red onion(s)

1 small, minced

garlic clove(s)

3 medium clove(s), minced

ginger root

1 Tbsp, fresh, minced and peeled

curry powder

1 tsp

ground cumin

½ tsp

red pepper flakes

½ tsp, to 1/4

dry lentils

½ cup(s), red, picked over and rinsed

fat free vegetable broth

14 oz


1¼ cup(s)

chopped frozen spinach

1 cup(s), leaf, thawed

table salt

¼ tsp


  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until translucent, 3–5 minutes. Add the garlic, ginger, curry, cumin, and crushed red pepper; cook, stirring, until fragrant, about 1 minute.
  2. Add the lentils, broth, and water; bring to a simmer. Cook until the lentils are tender, about 20 minutes. Stir in spinach and salt and cook just until heated through, about 3 minutes. Yields scant 2 cups per serving.


Red lentils are actually delicate orange in color—not red. They create a lovely creamy base for this hearty, Indian-accented stew. Serve each portion with half of a toasted pocketless pita (will affect the SmartPoints value).

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