Customizable with your favorite vegetables and spice levels.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Red or brown lentils
Onion, finely chopped
Garlic cloves, minced
Fresh ginger, grated
Diced tomatoes
Coconut milk
Vegetable broth or water
Curry powder
Ground turmeric
Ground cumin
Ground coriander
Chili powder or cayenne pepper
Salt
Black pepper
Olive oil or coconut oil
Fresh cilantro for garnish
Lime wedges for serving
Directions
Rinse the lentils thoroughly under cold water and set aside.
Heat the oil in a large pot over medium heat.
Add the onion and cook until softened and translucent.
Stir in the garlic and ginger and cook for about one minute.
Add the curry powder, turmeric, cumin, coriander, and chili powder. Cook briefly until fragrant.
Stir in the diced tomatoes and cook for a few minutes.
Add the lentils, coconut milk, and vegetable broth.
Bring the mixture to a gentle boil, then reduce the heat and simmer.
Cook until the lentils are tender and the curry has thickened, stirring occasionally.
Season with salt and black pepper to taste.
Garnish with fresh cilantro and serve with lime wedges, rice, or naan.
Servings and timing
Servings: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
Add spinach or kale during the last few minutes of cooking for extra greens.
Include diced sweet potatoes or carrots for added sweetness and texture.
Use green lentils for a firmer consistency.
Increase the chili powder for a spicier curry.
Stir in a spoonful of yogurt before serving for extra creaminess.
Add chickpeas for even more protein and heartiness.
Storage/Reheating
Store leftover lentil curry in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, warm the curry on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if it becomes too thick. You can also microwave individual portions until heated through.
FAQs
Can I use canned lentils instead of dried lentils?
Yes, canned lentils can be used. Reduce the cooking time significantly since they are already cooked.
What type of lentils work best for curry?
Red lentils are popular because they break down and create a creamy texture, while brown or green lentils hold their shape better.
Is lentil curry spicy?
The spice level depends on the amount of chili used. It can easily be adjusted to suit your taste.
Can I make this recipe vegan?
Yes, the recipe is naturally vegan when made with vegetable broth and plant-based ingredients.
What should I serve with lentil curry?
Steamed rice, naan bread, quinoa, or roasted vegetables are all excellent choices.
Can I make lentil curry ahead of time?
Yes, the flavors often become even better after resting for a day in the refrigerator.
Why is my curry too thick?
Lentils continue to absorb liquid as they cook. Add extra broth or water to reach your preferred consistency.
Can I add vegetables to the curry?
Absolutely. Spinach, peas, carrots, cauliflower, and sweet potatoes are popular additions.
How do I make the curry creamier?
Add extra coconut milk or blend a portion of the curry before serving.
Is lentil curry healthy?
Yes, lentil curry is rich in protein, fiber, vitamins, and minerals, making it a nutritious meal option.
Conclusion
Lentil curry is a wholesome, flavorful dish that combines simple ingredients into a satisfying meal. Whether you’re looking for a quick weeknight dinner, a meal-prep favorite, or a comforting vegetarian option, this recipe delivers rich taste and nourishing goodness in every bite. Enjoy it with your favorite sides and customize it to suit your preferences.
Lentil Curry is a rich, comforting, and flavorful one-pot meal made with tender lentils simmered in aromatic spices, tomatoes, and creamy coconut milk. This easy lentil curry recipe is packed with plant-based protein, naturally vegan-friendly, budget-friendly, and perfect for weeknight dinners, meal prep, or healthy family meals.
Author:Catherine
Prep Time:10 minutes
Cook Time:35 minutes
Total Time:45 minutes
Yield:4–6 servings
Category:Main Course
Method:Stovetop Simmering
Cuisine:Indian-Inspired
Diet:Vegetarian
Ingredients
1 cup red or brown lentils, rinsed
1 tablespoon olive oil or coconut oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 can (14 oz / 400 g) diced tomatoes
1 can (14 oz / 400 ml) coconut milk
2 cups vegetable broth or water
2 teaspoons curry powder
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
¼–½ teaspoon chili powder or cayenne pepper (adjust to taste)
1 teaspoon salt, or to taste
½ teaspoon black pepper
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Rinse the lentils thoroughly under cold water and set aside.
Heat the oil in a large pot over medium heat.
Add the chopped onion and sauté for 4–5 minutes until softened and translucent.
Stir in the garlic and ginger and cook for 1 minute until fragrant.
Add the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 30 seconds to bloom the spices.
Stir in the diced tomatoes and cook for 2–3 minutes.
Add the lentils, coconut milk, and vegetable broth.
Bring the mixture to a gentle boil.
Reduce the heat to low and simmer for 25–30 minutes, stirring occasionally.
Cook until the lentils are tender and the curry has thickened.
Season with salt and black pepper to taste.
Garnish with fresh cilantro and serve with lime wedges, rice, naan, or flatbread.
Notes
Red lentils create a creamy texture as they break down while cooking.Brown or green lentils hold their shape better and provide more texture.Add spinach or kale during the last 5 minutes of cooking for extra nutrition.For a spicier curry, increase the chili powder or cayenne pepper.If the curry becomes too thick, stir in additional broth or water.The flavors deepen after a day in the refrigerator, making it ideal for meal prep.Add chickpeas or diced sweet potatoes for extra heartiness.
