Red lentils and spinach stew M

B for Bee

Red lentils and spinach stew recipe. There's nothing duller and tasteless than lentil soup, right? Well not this one - you're in for a treat. The blend of the masala spices makes this stew a winner! Serve with jasmine or basmati rice.


Prep time:

Cooking time:

Total time:

Servings: 4


1 Tbsp. olive oil

1 red onion

2 garlic cloves

2,5 cm knob of fresh ginger

1 serrano pepper or jalapeno pepper

1 tsp. ground cumin

1 tsp. garam masala

1/4 tsp. Coriander powder

400 ml tomatoes, diced (from can is fine)

1 tsp. sea salt

400 ml coconut milk

200 g red lentils

60 g baby spinach


1. In a large stock pot or Dutch oven, heat the oil. Sauté the onion over medium-high heat until soft, 5 minutes.

2. Mince garlic, ginger and Serrano pepper. Add the garlic, ginger, Serrano, cumin, garam masala, and coriander to the onion. Cook until very fragrant, 2 minutes.

3. Pour in the tomatoes, scraping up any brown bits that formed on the bottom of the pan. Cook, stirring occasionally, until the liquid has reduced and the tomato chunks have softened, 5 minutes.

4. Add the coconut milk and 1 cup water. Bring to a boil over high heat. Stir in the lentils and reduce the heat to medium-low. Cook until the lentils are tender, 25-35 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan.

5. Fold in the spinach and cook until wilted, 3 minutes. Serve with rice, preferably jasmine rice or basmati rice.

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Image by Jeff King

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