Hey there! You’re about to make the creamiest, coziest, and most satisfying lentils ever. This one-pot creamy spinach lentils recipe is my go-to when I need a quick, healthy, and budget-friendly meal. The secret? Just the right mix of lentils, coconut milk, and fresh spinach for that perfect creamy texture.
And guess what? No crazy steps. No mountain of dishes. Just one pot, simple ingredients, and a whole lot of deliciousness. Let’s get cooking!
Utensils You Need
These are the utensils and equipment you need to make this recipe:
- Large pot or deep pan
- Wooden spoon
- Measuring cups and spoons
- Chopping board
- Sharp knife
Important Info
- Servings – 4 bowls
- Estimated Cost to make this recipe – About $8 for the whole batch
- Prep time – 10 minutes
- Cook time – 35 minutes
- Total time – 45 minutes
- Calories per serving – Around 320 calories
- Cook method – Stovetop
- Season – Perfect for Fall and Winter
- Courses – Main Course, Side Dish
- Cuisine – International
- Diets – VeganDiet, VegetarianDiet, GlutenFreeDiet
How to Make One-Pot Creamy Spinach Lentils
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup dried lentils, rinsed
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- 1 ½ cups vegetable broth
- 1 cup coconut milk
- 2 cups fresh spinach, chopped
- Salt and black pepper, to taste
- Juice of ½ a lemon
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Original Ingredient | Alternative |
|---|---|
| Olive oil | Coconut oil or butter |
| Lentils | Chickpeas or split peas |
| Coconut milk | Heavy cream or almond milk |
| Vegetable broth | Water + ½ bouillon cube |
| Fresh spinach | Kale or Swiss chard |
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until soft.
- Add the minced garlic, cumin, turmeric, and smoked paprika. Stir for about 30 seconds until fragrant.
- Pour in the rinsed lentils and mix well with the spices.
- Add the vegetable broth and bring everything to a gentle boil. Reduce the heat to low, cover the pot, and let it simmer for about 25 minutes, stirring occasionally.
- Pour in the coconut milk and stir well. Let it cook for another 5 minutes until the lentils are soft and creamy.
- Add the chopped spinach and stir until it wilts. Season with salt and black pepper to taste.
- Squeeze in the lemon juice, give it a final stir, and remove from heat.
Helpful Tips
- If the lentils start to dry out before they’re soft, add a splash of water or more broth.
- Use canned lentils if you’re in a hurry—just reduce the broth and cooking time.
- For extra protein, toss in some cooked chickpeas or tofu.
- Make it spicy by adding red pepper flakes or a dash of cayenne.
What to Serve with One-Pot Creamy Spinach Lentils
This dish is amazing on its own, but you can also enjoy it with:
- Steamed rice
- Warm flatbread or naan
- Roasted sweet potatoes
- A simple cucumber and tomato salad
How Do You Serve the Recipe?
A deep bowl works best for this creamy dish. If you’re serving guests, garnish with fresh herbs like cilantro or parsley and a drizzle of olive oil.
Where Do You Serve This Recipe the Most?
This is the perfect meal for cozy nights at home. It also works well for meal prep since it stays good in the fridge for days. If you’re hosting a casual dinner, serve it with bread and let everyone scoop up the goodness.
Storage
Short-Term Storage (Room Temperature)
- If you’re eating it within 2 hours, keep it in the pot with the lid on.
- After that, transfer to an airtight container.
Refrigeration
- Store in a sealed container for up to 5 days.
- Reheat in a pot over low heat, adding a splash of water if it thickens too much.
Freezing
- Let it cool completely before freezing.
- Store in freezer-safe containers for up to 3 months.
- Thaw overnight in the fridge and reheat on the stove.
Frequently Asked Questions
Can I use canned lentils instead of dried lentils?
Yes, but reduce the broth by half and cut the cooking time to about 10 minutes since canned lentils are already soft.
How do I make this dish thicker?
Let it simmer uncovered for a few extra minutes. You can also mash some of the lentils with a spoon to make it creamier.
Can I add other vegetables?
Yes! Carrots, bell peppers, or zucchini work well. Just chop them small so they cook evenly.
Is this dish kid-friendly?
Yes, but if your kid doesn’t like spinach, blend the sauce to hide the greens.
Can I make this without coconut milk?
Yes, you can use almond milk, heavy cream, or even Greek yogurt for a different creamy texture.