The 30-Minute Lentil Spinach Curry That Makes Eating Well Feel Effortless

Eating well does not have to mean cooking for a crowd or spending hours in the kitchen. This lentil spinach curry for one is proof that a single serving can be just as nourishing, flavorful and satisfying as anything made in a large batch. Ready in about 30 minutes and entirely plant-based, it is the kind of meal that feels like a treat while quietly doing a lot of good for your body.

Lentils are one of the most nutritionally dense foods you can put in a bowl. They are rich in plant-based protein, high in fiber and a strong source of iron, folate and magnesium, all of which support heart health, digestive function and sustained energy. Paired with iron-rich spinach and anti-inflammatory spices from the red curry paste, this dish delivers a meaningful nutritional punch in a deeply comforting format. The coconut milk adds a creamy richness while the squeeze of fresh lime at the end brightens everything up. Whether you are exploring plant-based eating for the first time or simply looking for a quick weeknight meal that does not compromise on flavor or nutrition, this one is worth bookmarking.

Ingredients

• 1/4 cup green lentils, rinsed off
• 1/2 can coconut milk (14.5-ounce can)
• 1/2 cup diced tomatoes
• 1/2 tablespoon red curry paste
• 1 teaspoon packed brown sugar
• 1/4 teaspoon minced garlic
• 1/4 teaspoon salt
• 2 cups fresh spinach (1/2 or so of frozen)
• 1 cup rice, cooked
• red pepper flakes, optional
• fresh limes

Directions

• Add lentils, coconut milk, tomatoes, red curry paste, brown sugar and minced garlic to a medium saucepan. Bring to a boil, then reduce to a simmer for 20-30 minutes.
• Prepare brown rice.
• After 20 minutes, check doneness of lentils. They should be soft. If not, cook another 10 or so minutes, until soft.
• Once lentils are soft, add 1/4 teaspoon salt and 2 cups fresh spinach.
• Top rice with lentil spinach curry, and squeeze lime before eating. Sprinkle red pepper flakes over top if you’d like a bit of spice.

This recipe was originally published on Nourish Nutrition Co.