Red lentil and spinach stew

SmartPoints® value per serving
Total Time
44 min
15 min
29 min
Dinner is just 25 minutes away when prepared with readily available ingredients from the pantry or freezer that we feature in this delicious stew recipe. If you've never cooked with them before, red lentils are actually delicate orange in color—not red. They create a lovely creamy base for this hearty, Indian-accented stew. It also features red onion, ginger, garlic, and spinach, flavored with curry powder and a touch of ground cumin. It's a mostly hands-off, satisfying stew that comes together in less than 45 minutes and is cooked all in one pot. You can serve each portion with half of a toasted pocketless pita alongside for dipping purposes.


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

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.