Baked Coconut Red Lentils and Greens

Name: Baked Coconut Red Lentils and Greens
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 3 tablespoons coconut oil; 1 ½ teaspoons ground turmeric, divided; 1 teaspoon ground allspice; ½ teaspoon ground ginger; 1 (14-ounce) can diced tomatoes; Salt and freshly ground black pepper; 3 cups vegetable or chicken stock; 1 (13.5-ounce) can coconut milk; 1 ¼ cups red lentils; 1 medium white onion, halved and sliced; 2 serrano chiles, sliced; 2 tablespoons distilled white vinegar; 1 bunch fresh spinach, trimmed and chopped or 7 ounces fresh baby spinach

By Ashley Lonsdale

Published March 15, 2026

Baked Coconut Red Lentils and Greens — Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.

Total Time: 50 minutes
Prep Time: 5 minutes
Cook Time: 45 minutes
Rating: (0)
Comments: Read comments

Of all the lentils in the rainbow, split red lentils are some of the speediest to cook. This recipe takes advantage of that swiftness in a hot oven, where lentils and spinach soften in a spiced tomato-coconut broth in less than 45 minutes. Baking the lentils allows them to absorb warmth from all sides, concentrating flavors and producing a thick stew without the need to stir. Quick-pickled, chile-spiked onions scented and stained with turmeric complete the dish with a spicy, bright and refreshing bite. Serve the stew over rice or as a standalone meal.

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Ingredients

Yield:4 to 6 servings

3tablespoons coconut oil
1½ teaspoons ground turmeric, divided
1teaspoon ground allspice
½ teaspoon ground ginger
1(14-ounce) can diced tomatoes
Salt and freshly ground black pepper
3cups vegetable or chicken stock
1(13.5-ounce) can coconut milk
1¼ cups red lentils
1medium white onion, halved and sliced
2serrano chiles, sliced
2tablespoons distilled white vinegar
1bunch fresh spinach, trimmed and chopped or 7 ounces fresh baby spinach

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 400 degrees.
Step 2
In a Dutch oven or other large ovenproof pot, heat the coconut oil over medium. Add 1 teaspoon turmeric, the allspice and ginger, and cook for 30 seconds, stirring, until fragrant. Stir in the diced tomatoes with their juices and season with salt and pepper. Cook the mixture for 3 to 5 minutes, stirring occasionally, until reduced to a jammy consistency.
Step 3
Add the stock, coconut milk and red lentils, and bring to a boil over high. Season with salt and pepper and give the broth a taste — it should be flavorful and well seasoned. Transfer the pot to the oven, uncovered, and bake for 20 minutes, until lentils are plump and tender.
Step 4
While the lentils bake, make the turmeric-pickled onions: In a medium bowl, toss the sliced onions and chiles with the vinegar, a pinch of salt and the remaining ½ teaspoon turmeric. Set aside.
Step 5
Once the lentils are cooked, add the spinach, stirring in large handfuls at a time until wilted. Return the pot to the oven for 8 to 10 minutes, until the stew is slightly more concentrated and lentils are falling apart.
Step 6
Serve with the spicy pickled onion mixture over top.