Checking through the ingredient list, everything here is already plant-based — red lentils, aromatics, tomatoes, vegetable broth, spinach, lime, and cilantro — which makes this one especially easy to love on a vegan table. The lentils simmer down into a thick, porridge-like base, deeply spiced with turmeric, cumin, and ginger, while a big handful of baby spinach wilts right in at the end for color and freshness. A finishing squeeze of lime juice and a scatter of chopped cilantro brighten the whole pot before serving. It's the kind of one-pot meal that's comforting enough for a weeknight but layered enough in flavor to feel special, and it reheats beautifully for lunches all week. This is a genuinely solid pick for a vegan kitchen, no workarounds needed to make it fit.
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Rinse the red lentils in a fine-mesh strainer under cold running water until the water runs clear, then set aside.
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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