Curried Lentils with Sweet Potatoes and Spinach

Warm, hearty, and bursting with flavor, this Curried Lentils with Sweet Potatoes and Spinach recipe is a comfort-food classic with a vibrant twist. Perfectly spiced with curry powder, cumin, turmeric, and coriander, this one-pot dish combines tender red lentils and sweet potatoes with the creaminess of coconut milk and the freshness of baby spinach. Finished with a sprinkle of chopped cilantro and a squeeze of lime, it’s a wholesome plant-based meal ready in just 50 minutes. Packed with protein, fiber, and bold, aromatic flavors, this vegan-friendly curry is perfect for weeknight dinners or meal prep. Pair it with warm naan or basmati rice for a truly satisfying experience!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 2 cups sweet potatoes, peeled and diced
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes
• 4 cups baby spinach
• 1 cup coconut milk
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped
• 4 lime wedges (for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic and ginger and cook for 1-2 minutes until fragrant.

Step 4

Add the curry powder, ground cumin, turmeric, and coriander. Stir well to toast the spices for about 30 seconds.

Step 5

Add the diced sweet potatoes, red lentils, vegetable broth, and canned diced tomatoes (with their juices). Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are cooked through.

Step 7

Stir in the baby spinach and cook for 2-3 minutes, until wilted.

Step 8

Pour in the coconut milk and stir well. Season with salt and black pepper.

Step 9

Simmer for another 2-3 minutes to allow the flavors to meld.

Step 10

Turn off the heat and stir in the chopped cilantro.

Step 11

Serve the curried lentils hot with lime wedges on the side for squeezing over each serving.

Nutrition Facts

Serving size	(2612.5g)

Amount per serving	% Daily Value*
Calories	2119.1

Total Fat 52.9g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 8.9g
Cholesterol 7.9mg	0%
Sodium 6902.2mg	0%
Total Carbohydrate 339.6g	0%
Dietary Fiber 63.3g	0%
Total Sugars 71.7g
Protein 85.8g	0%

Vitamin D 0IU	0%
Calcium 741.1mg	0%
Iron 34.8mg	0%
Potassium 6647.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 21.9%

Protein: 15.8%

Carbs: 62.4%