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.

News Source : https://www.oregonlive.com/nytcooking/2026/03/773673535-Baked-Coconut-Red-Lentils-and-Greens.html