Creamy Coconut Lentil Spinach Stew

Last updated: August 30, 2026

Red lentils break down as they simmer, giving this coconut, tomato, and spinach stew a naturally thick texture. The quantities and timing below are written for a repeatable four-serving batch.

Yield, timing, and equipment

Yield: about 6 cups; 4 servings.
Serving definition: about 1½ cups stew.
Prep time: 15 minutes.
Cook time: 35 minutes.
Total time: about 50 minutes.
Equipment: fine-mesh sieve, chef’s knife, cutting board, measuring cups and spoons, 4-quart heavy pot with lid, wooden spoon, ladle, and shallow storage containers.

Ingredients

1 cup (190 g) dry red lentils, picked over and rinsed until the water runs mostly clear
1 tablespoon coconut oil or olive oil
1 medium yellow onion (about 6 ounces/170 g), finely diced
3 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sweet paprika
¼ teaspoon red-pepper flakes, optional
1 medium tomato (about 5 ounces/140 g), diced
2 cups (480 ml) vegetable broth
1 can (13.5 ounces/400 ml) unsweetened coconut milk
3 cups (90 g) loosely packed spinach, roughly chopped
1 tablespoon fresh lemon juice
¾ teaspoon fine salt, plus more only after tasting
¼ teaspoon black pepper
2 tablespoons chopped cilantro, optional

Cook the stew

Wash hands and work on clean surfaces. Rinse the lentils in a fine-mesh sieve; wash the tomato, spinach, lemon, and cilantro under running water before cutting.
Heat the oil in the pot over medium heat. Add onion and cook, stirring, for 5 minutes until translucent but not browned. Add garlic and ginger; stir for 1 minute.
Add turmeric, cumin, paprika, and optional red-pepper flakes. Stir for 30 seconds, then add the diced tomato and cook for 3 minutes until it begins to soften.
Stir in the lentils and broth. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 18 to 22 minutes, stirring every few minutes and scraping the bottom, until the lentils are soft and beginning to break down.
Stir in the coconut milk. Simmer uncovered for 5 minutes. If the stew becomes thicker than desired, add water 2 tablespoons at a time.
Add spinach and cook for 2 to 3 minutes, until fully wilted. Stir in lemon juice, salt, and pepper. The stew should be creamy, the lentils completely tender, and no firm centers should remain.
Divide into four bowls and add cilantro only after washing and chopping it on a clean surface.

Allergen and cross-contact notice

This recipe contains coconut. Vegetable broth, spice blends, and serving accompaniments can contain allergens such as wheat, soy, milk, or sesame; read every package label. Use cleaned cookware and utensils if cross-contact is a concern. A substitution changes the allergen profile and is not a guarantee of suitability.

Substitutions

Use olive oil in place of coconut oil; the coconut milk remains part of the recipe.
Use an equal amount of chopped kale for spinach and simmer it 3 to 5 minutes longer.
Green or brown lentils do not break down like red lentils and require different liquid and cooking time, so they are not a direct substitution.
For a thinner stew, add up to ½ cup water after the coconut milk.

Cooling, storage, freezing, and reheating

Refrigerate within 2 hours of cooking, using shallow containers so the stew cools promptly. Keep refrigerated for 3 to 4 days. Freeze cooled portions for up to 2 months for best quality; leave expansion space. Thaw overnight in the refrigerator, or reheat from frozen in a covered saucepan over low heat. Bring thawed soup or stew to a rolling boil, stirring often, and reheat other portions to 165°F (74°C). Discard leftovers held above refrigerator temperature for more than 2 hours, or more than 1 hour above 90°F (32°C).