Hearty Curried Lentil Stew
A one-pot vegan classic: tender lentils, sweet carrots, creamy potatoes and warming curry spices simmer into a cozy, nutrient-dense stew that’s ready in under 40 minutes. Naturally gluten-free, dairy-free and budget-friendly.
Equipment
- 1 Pressure cooker (The Instant Pot Duo 7-in-1 beats many other cookers in nearly everything. But if you want quality and convenience at a little bit higher price, go for the CUCKOO Twin Pressure Rice Cooker & Warmer).
- 1 5-qt enameled Dutch oven (for stovetop)
- 1 Sharp chef’s knife and cutting board
- Stainless-steel ladle (Having a high-quality set reduces worries)
- Glass meal-prep containers (for storage)
Ingredients
- 1 cup dry brown or green lentils (rinsed)
- 2 medium carrots (diced)
- 1 large potato (russet or Yukon, diced)
- 1 tbsp olive oil (or avocado/coconut oil)
- 1 small onion (chopped)
- 2 tbsp curry powder
- 4 cups vegetable broth
- 2 cups fresh spinach (packed)
- salt and pepper (to taste)
- 2 cloves garlic (optional aromatics, minced)
- 1 inch ginger (optional aromatics, grated)
- ½ tbsp cumin seeds (optional aromatics)
- ¼ cup light coconut milk (optional finish)
- lime wedges (optional finish)
- chili flakes (optional finish)
- chopped cilantro (optional finish)
Instructions
Stovetop Method
- Heat oil in a Dutch oven over medium heat. Sauté onion and carrots 5 min until softened.
- Stir in curry powder; toast 30–60 s until fragrant.
- Add potatoes, lentils and broth. Bring to a boil, reduce heat and simmer 25–30 min, stirring occasionally, until lentils are tender.
- Fold in spinach; cook 2–3 min just until wilted. Season with salt, pepper and optional coconut milk or lime juice.
- Ladle into bowls and garnish with cilantro, chili flakes or yogurt if desired.
Instant Pot Method
- Select SAUTÉ; heat oil, then cook onion and carrots 3–4 min.
- Add lentils, potatoes, curry powder and broth; stir well. Cancel SAUTÉ.
- Seal lid; cook on HIGH PRESSURE 9 min. Quick-release pressure.
- Stir in spinach; let stand 2 min to wilt. Adjust seasoning and serve.
Notes
- Red-lentil option: Substitute red lentils and reduce stovetop simmer to ~20 min for a creamier texture.
- Spice boost: Add ½ tsp cayenne or 1 tbsp grated ginger with the curry powder.
- Protein bump: Stir in 1 cup cooked chickpeas or cubed tofu after pressure cooking.
- Lower sodium: Use no-salt broth and season at the end.
- Storage: Cool quickly, refrigerate up to 5 days or freeze 3 months; reheat with a splash of broth for best texture.