dinnergut healthanti inflammatorymetabolic
Lentil & Spinach Coconut Curry
A warming plant-based curry with red lentils, baby spinach, coconut milk, and warming spices. Loaded with fiber and gut-loving goodness.
Total time
35m
Servings
4
Calories
390
Protein
18g
88score
Nourish Score
88/100
Excellent choice
Score breakdown
Why this scores well.
Five wellness dimensions, each rated 0–100. Hover any bar to see how this recipe contributes to your goals.
Protein power78/100
Sugar impact88/100
Fullness92/100
Gut health95/100
Blood sugar88/100
Ingredients
- 1 cup red lentils, rinsed
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 4 cups baby spinach
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp curry powder
- 1 tbsp coconut oil
- Fresh cilantro & lime
Yields 4 servings
How to make it
- 1
Heat coconut oil in a heavy pot over medium heat. Sauté onion 5 minutes.
- 2
Add garlic, ginger, and curry powder. Stir 1 minute until fragrant.
- 3
Add lentils, coconut milk, and broth. Bring to a simmer.
- 4
Cook 20 minutes until lentils are tender.
- 5
Fold in spinach until wilted.
- 6
Serve in bowls with fresh cilantro and lime wedges.
Per serving
Protein
18g
Carbs
44g
Fat
16g
Fiber
14g
