This delightful Lentil Curry Recipe is a culinary treasure, brimming with perfectly seasoned vegetables and tender, protein-packed lentils, all slow-simmered in a rich base of fire-roasted crushed tomatoes and luscious coconut milk. It’s a truly satisfying, wholesome, and deeply flavorful meal that will undoubtedly become a staple in your kitchen.

If you enjoy wholesome plant-based meals, be sure to explore other delectable vegetarian and vegan curry favorites like our vibrant Sweet Potato Curry or a classic Vegetable Curry.

The Best Lentil Curry Recipe: A Hearty & Flavorful Vegan Delight

Lentils have become an absolute staple in my kitchen lately, especially after perfecting my incredibly popular Lentil Soup. My family simply can’t get enough of their wholesome goodness and versatility! With an abundance of lentils always on hand, I was inspired to venture into new culinary territory – and thus, this utterly amazing Lentil Curry was born. It’s quickly risen to the top of our weekly meal rotation.

While its appearance might seem humble at first glance, don’t let that deceive you. This curry bursts with complex, layered flavors and offers a deeply comforting and satisfying eating experience. The thoughtfully blended Indian-inspired spices infuse every spoonful with an inviting warmth and aromatic charm, while the tender lentils provide a satisfying heartiness that makes it a complete meal on its own. Finally, the rich, creamy coconut milk ties everything together, creating a luxurious texture that makes this dish utterly irresistible. Beyond its incredible taste, this is also a remarkably budget-friendly meal, thanks to the humble yet powerful lentil, making it a perfect option for healthy eating on a budget.

Why This Lentil Curry Recipe Will Become Your Favorite

What sets this particular lentil curry recipe apart from the rest? It’s more than just a simple combination of ingredients; it’s a carefully crafted symphony of textures and tastes designed for maximum satisfaction and ease of preparation. This recipe delivers a robust, well-balanced flavor profile that will impress even the most discerning palates, dispelling any myths that plant-based dishes lack depth. It’s naturally gluten-free (just be sure to check your red curry paste and broth labels!), incredibly versatile, and easily adaptable to various spice preferences, from mild to fiery hot.

Whether you’re a seasoned vegan looking for a new go-to, or simply exploring delicious options for “meatless Mondays,” this recipe is designed to be a triumphant and effortless addition to your culinary repertoire. The straightforward steps, combined with its impressive nutritional benefits, make it not just a weeknight winner but also a fantastic option for meal prepping, ensuring you have healthy, delicious food ready to go throughout your busy week. Get ready to discover your new favorite way to enjoy lentils!

Essential Ingredients for Your Perfect Lentil Curry

Crafting a truly exceptional lentil curry begins with selecting the right ingredients. Each component plays a crucial role in building the layers of depth and flavor that make this wholesome dish so incredibly satisfying. Here’s a closer look at what you’ll need:

• Butter or Coconut Oil: This forms the initial flavor foundation. Butter adds a rich, slightly nutty taste, while coconut oil ensures the dish remains strictly vegan and imparts a subtle, tropical sweetness. Both are excellent for sautéing the aromatics and spices, coaxing out their full potential.
• Yellow Onion & Carrot: These humble root vegetables are the backbone of our aromatic base. Finely dicing them ensures they soften beautifully and blend seamlessly into the sauce, distributing their natural sweetness and savory notes evenly throughout the curry.
• Garlic & Ginger: The indispensable dynamic duo of Indian and Asian cuisine. Freshly minced garlic and ginger provide an irreplaceable pungent, warming, and vibrant kick. While pre-minced options offer convenience, taking the extra step to mince fresh will significantly elevate the curry’s overall brightness and depth.
• Red Curry Paste: This concentrated paste is a true powerhouse of flavor, typically containing a complex blend of chiles, lemongrass, galangal, and various spices. It provides a deep, aromatic base for the curry. Brands can vary significantly in their spice levels; if you’re sensitive to heat, start with a smaller amount (e.g., 1 tablespoon) and taste as you go, adding more if you prefer a spicier kick.
• Aromatic Spices (Yellow Curry Powder, Garam Masala, Paprika, Ground Coriander, Ground Cumin, Ground Turmeric): This carefully selected and balanced blend of spices is what truly defines the unique character and warmth of our lentil curry.
  • Yellow Curry Powder: Delivers a classic, recognizable curry flavor, often a harmonious blend of turmeric, cumin, coriander, and fenugreek.
  • Garam Masala: A fragrant, warming spice blend, typically used towards the end of cooking to add complexity and a rich aroma.
  • Paprika: Contributes a mild, sweet earthiness and a beautiful, vibrant red hue to the sauce.
  • Ground Coriander: Offers delicate, earthy, and slightly citrusy notes that complement the other spices.
  • Ground Cumin: Adds a distinctive warm, earthy, and slightly pungent flavor profile.
  • Ground Turmeric: Responsible for the curry’s beautiful golden color and provides subtle earthy, bitter notes, along with well-known potent anti-inflammatory benefits.

  **Crucial Tip:** Toasting these dry spices for about a minute before adding any liquids is a vital step. This process, known as “blooming” the spices, intensifies their flavors and releases their full aromatic potential, making your curry incredibly fragrant and rich.

• Fire-Roasted Crushed Tomatoes: These tomatoes are slow-roasted over an open flame before being crushed, which infuses them with a smoky, sweeter, and more complex flavor compared to regular crushed tomatoes. This small detail truly makes a significant difference in the final taste of your curry. Regular crushed tomatoes are a perfectly acceptable substitute if fire-roasted varieties are unavailable.
• Granulated Sugar: A small amount of sugar helps to beautifully balance the natural acidity of the tomatoes and the warmth and heat of the spices, bringing all the flavors into perfect harmony. You can adjust or even omit it if your tomatoes are naturally very sweet, or if you simply prefer a less sweet flavor profile.
• Lentils (Green or Brown): The nutritious star of our dish! Green and brown lentils are ideal for curries because they hold their shape exceptionally well during cooking, preventing them from turning into a mushy paste. Soaking them for 15-20 minutes beforehand can help them cook more evenly and significantly reduce the overall cooking time. Always rinse them thoroughly under cold water before use to remove any dust or debris.
• Coconut Milk: The secret to achieving that wonderfully creamy, rich, and luxurious texture in your curry. Full-fat coconut milk will provide the most decadent mouthfeel, but light coconut milk can be used for a lighter option without sacrificing too much flavor. Remember to shake the can vigorously before opening to ensure the thick coconut cream and liquid are fully combined.
• Vegetable Broth or Stock: This liquid base adds further depth of flavor and ensures the lentils cook perfectly. Using a low-sodium vegetable broth allows you to maintain precise control over the overall saltiness of your dish, which is essential for seasoning to taste. For a strictly vegan and vegetarian dish, always confirm that your chosen broth or stock is vegetable-based and free from any animal products.
• Fresh Cilantro & Lemon: These are optional additions but highly recommended for finishing the curry. Freshly chopped cilantro adds a burst of vibrant freshness and an aromatic garnish, while a squeeze of lemon juice provides a bright, zesty counterpoint that cuts through the richness of the coconut, elevating the entire dish.

Mastering Your Lentil Curry: A Step-by-Step Guide

Creating this deeply flavorful and satisfying lentil curry is a straightforward process, even for novice cooks. Follow these detailed steps to ensure a perfectly cooked, aromatic, and incredibly satisfying meal every single time:

1. Prepare the Lentils: Begin by carefully measuring out your dried lentils. Inspect them thoroughly to remove any tiny debris, small stones, or shriveled pieces that may be present. Rinse the lentils under cold running water in a fine-mesh sieve until the water runs completely clear – this helps remove excess starch. Transfer the clean lentils to a bowl, cover them generously with room-temperature water, and let them soak for 15 to 20 minutes. Soaking helps them cook more quickly and ensures a wonderfully even, tender texture.
2. Chop Your Veggies: Precision in chopping is key for a cohesive and beautifully textured curry. Finely dice the yellow onion and carrot. For the garlic and ginger, mince them as finely as possible. If you want to save time and effort, a food processor can be a fantastic tool for quickly and uniformly chopping these vegetables, ensuring they blend seamlessly into the sauce.
3. Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter or heat the coconut oil over medium heat. Once the butter is melted and shimmering, or the oil is hot, add the finely diced onion, minced garlic, and minced ginger. Cook, stirring frequently to prevent burning, for 3 to 4 minutes until they become wonderfully fragrant and begin to soften.
4. Add the Carrots & Continue Sautéing: Incorporate the finely diced carrots into the pot. Continue to cook, stirring occasionally, for another 6 to 8 minutes. The vegetables should become tender and slightly golden, developing a deep, sweet flavor. It’s important to avoid over-browning or burning at this stage, as it can introduce bitterness; adjust the heat as needed. While the vegetables are cooking, measure out all your dry spices so they are ready to add quickly.
5. Toast the Spices: Increase the heat to high. Add the red curry paste, yellow curry powder, garam masala, paprika, ground coriander, cumin, and turmeric to the sautéed vegetables. Season generously with salt and freshly ground black pepper to taste (I typically add about 1 ¼ teaspoons salt and ½ teaspoon pepper). Stir constantly and cook for just 1 to 2 minutes. This crucial step, known as “blooming” the spices, intensifies their flavors and releases their full aromatic potential before any liquids are added. Your kitchen will fill with an incredible, intoxicating fragrance!
6. Introduce Tomatoes & Sugar: Reduce the heat back to medium. Pour in the entire can of fire-roasted crushed tomatoes. Stir well, making sure to scrape up any browned bits from the bottom of the pot; these delicious bits are packed with concentrated flavor and should be incorporated into the sauce. Stir in the granulated sugar, which helps to beautifully balance the acidity of the tomatoes and create a more harmonious, well-rounded taste profile. Cook for another minute, allowing all these wonderful flavors to meld together.
7. Simmer to Perfection with Lentils, Coconut Milk & Broth: Thoroughly drain the soaked lentils and add them to the pot. Pour in the full can of creamy coconut milk and the vegetable broth or stock. Stir everything together until all ingredients are well combined. Bring the mixture to a gentle boil, then immediately reduce the heat to a low, gentle simmer. Cover the pot with a lid and let it cook for 30 minutes, stirring every 8 to 10 minutes to prevent sticking and ensure the lentils cook evenly. After 30 minutes, remove the lid and continue to simmer for an additional 5 to 8 minutes, or until the curry has thickened to your desired consistency and the lentils are completely tender and soft. If the curry becomes too thick, simply add a splash more broth or water until it loosens up. If it’s too thin or the lentils aren’t quite tender yet, continue simmering uncovered, increasing the heat slightly if necessary, until it reaches the perfect rich and creamy texture.
8. The Finishing Touches: Remove the pot from the heat. Stir in the finely chopped fresh cilantro. For an extra burst of bright, zesty flavor that cuts through the richness, add the zest and juice of one lemon (this step is optional but highly recommended as it truly brightens and elevates the entire dish). Taste the curry and adjust seasonings as needed – don’t be shy! Add a little extra salt, pepper, or lemon juice until the flavors “sing” and are perfectly balanced to your palate. Let the curry rest for about 5 minutes before serving; this brief resting period allows the flavors to deepen and meld even further. Serve piping hot, ideally over fluffy basmati rice, with warm naan bread, or as a standalone hearty meal.

Serving Suggestions & Perfect Pairings

This vibrant and flavorful lentil curry is incredibly versatile and pairs beautifully with a variety of accompaniments, transforming a simple meal into a delightful feast. For a classic and complete meal, the most popular choice is to serve it over a generous bed of fluffy basmati rice, which gently soaks up every drop of the rich, spiced sauce. Alternatively, warm naan bread, roti, or chapati are fantastic for scooping up every last bit of deliciousness, offering a delightful textural contrast.

For an added touch of freshness and brightness, consider garnishing your finished curry with extra chopped cilantro, a dollop of plain Greek yogurt (if you are not strictly vegan), or a refreshing squeeze of fresh lime juice just before serving. A simple side salad with a light vinaigrette or some quickly steamed green beans or asparagus can also complement the richness of the curry wonderfully, providing a refreshing contrast and additional nutrients. Don’t forget a cooling raita if you enjoy Indian side dishes!

The Nutritional Powerhouse of Lentils

Beyond their delicious taste and incredible versatility, lentils are true nutritional superstars, making this curry not just comforting but exceptionally good for you. Incorporating them into your diet is a fantastic way to boost your overall health and wellness. Here’s why lentils are so beneficial:

• Rich in Plant-Based Protein: Lentils are an excellent source of plant-based protein, providing a substantial amount of essential amino acids. This makes them crucial for muscle repair and growth, and an ideal protein source for those following vegetarian, vegan, or flexitarian diets.
• High in Dietary Fiber: Packed with both soluble and insoluble fiber, lentils play a vital role in digestive health. Fiber aids in regulating bowel movements, preventing constipation, and promoting a healthy gut microbiome. It also contributes to a feeling of fullness, which can assist with weight management.
• Stabilizes Blood Sugar: The high fiber content in lentils helps to slow down the absorption of carbohydrates, leading to a more gradual rise in blood sugar levels. This makes them an excellent food choice for individuals managing diabetes or looking to maintain stable energy throughout the day.
• Packed with Essential Minerals: Lentils are a treasure trove of vital minerals. They are an outstanding source of iron, which is crucial for red blood cell production and preventing fatigue. They also provide significant amounts of folate (important for cell function and DNA synthesis), potassium (essential for blood pressure regulation), and magnesium (involved in over 300 biochemical reactions in the body).
• Low in Fat & Cholesterol-Free: Naturally low in fat and completely free of cholesterol, lentils are a heart-healthy choice that can help reduce the risk of cardiovascular disease when incorporated into a balanced diet.

Enjoying a warm bowl of this wholesome lentil curry means fueling your body with a powerful array of vital nutrients in a truly delicious, satisfying, and sustainable way.

Common Questions & Troubleshooting for Lentil Curry

Even the most experienced cooks can have questions or encounter minor hitches in the kitchen. Here are some common queries and practical tips for troubleshooting your lentil curry, ensuring every batch turns out perfect:

• “My lentils aren’t cooking evenly or are taking too long”: First, ensure you are soaking your lentils for the recommended 15-20 minutes. This significantly aids in even cooking and reduces overall cooking time. Also, make sure your simmer is gentle but consistent throughout the cooking process. Very old lentils, or those that have been stored for a long time, can sometimes take longer to soften.
• “The curry is too thin”: If your curry is thinner than desired after the recommended cooking time, simply remove the lid from the pot and increase the heat slightly. Allow it to simmer uncovered for an additional 5-10 minutes. The excess liquid will evaporate, and the sauce will naturally thicken to a beautiful, creamy consistency.
• “The curry is too thick”: Conversely, if the curry becomes too thick for your liking (which can happen, especially with leftovers), simply stir in a splash of vegetable broth or water, one tablespoon at a time, until it reaches your preferred consistency.
• “It lacks flavor/tastes a bit bland”: Don’t be afraid to adjust seasonings! After the final step, taste the curry critically. If it feels flat, add a little more salt, freshly ground black pepper, or a generous squeeze of lemon juice to brighten it up. A tiny dash more curry powder, or even grating in a little extra fresh ginger or garlic at the very end, can also provide an extra punch of flavor.
• “Can I use a different type of lentil?”: While brown or green lentils are highly recommended for this recipe due to their texture, you *can* experiment with red or orange lentils. Be aware, however, that these varieties tend to break down much more quickly, creating a creamier, almost soupier consistency. If using them, check for tenderness after about 20-25 minutes of uncovered simmering. French (Puy) lentils are generally too firm and hold their shape too well for the desired tender texture in this specific curry recipe.

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5 from 26 votes

Lentil Curry Recipe

By
Chelsea Lords

This Lentil Curry Recipe is loaded with tender lentils, seasoned veggies, and a rich tomato-coconut milk sauce. It’s an amazing vegetarian curry!

Prep Time:
25 minutes

Cook Time:
40 minutes

Total Time:
1 hour 5 minutes

Servings:
4 servings

Equipment

• Large Pot

Ingredients

• 3 tablespoons unsalted butter or melted coconut oil
• 1-1/2 cups finely diced yellow onion (1 small onion; 1/2 large onion)
• 1 cup finely diced carrot (1 large carrot)
• 1 tablespoon finely minced garlic (3 cloves)
• 1-1/2 tablespoon finely minced ginger (1-inch piece)
• 2 tablespoons red curry paste (e.g., Thai Kitchen, vegetarian and mild)
• 1 tablespoon yellow curry powder (see note 1)
• 1-1/2 teaspoon garam masala
• 1-1/2 teaspoon paprika
• 1-1/2 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3/4 teaspoon ground turmeric
• Salt and pepper
• 1 (14.5-ounce) can fire-roasted crushed tomatoes
• 1 teaspoon granulated sugar
• 1 cup uncooked lentils (green or brown, see note 2)
• 1 (14.5-ounce) can coconut milk (lite or regular)
• 3 cups vegetable broth (or stock; use vegetarian broth or stock to keep this vegetarian/vegan)
• 1/3 cup finely chopped cilantro
• 1 lemon (optional)
• Cooked basmati rice (optional, see note 3)

Instructions

• Measure the lentils and pick over to remove debris or shriveled lentils, then thoroughly rinse with water. Add to a bowl, cover them in room-temperature water and let soak for 15–20 minutes. Prep the veggies: finely dice the onion and carrot; finely mince the garlic cloves and ginger.
• Add the butter or oil to a large pot. Heat to medium and once butter is melted or oil is shimmering, add the diced onion, garlic, and ginger. Cook and stir for 3–4 minutes. Add diced carrot. Cook, stirring occasionally, for another 6–8 minutes or until everything is golden. Nothing should be overly browning or burning; if so, turn down heat. While everything is cooking, measure out the spices.
• Add the red curry paste, yellow curry powder, garam masala, paprika, ground coriander, cumin, and turmeric. Season with salt and pepper; I add 1 and 1/4 teaspoon salt and 1/2 teaspoon pepper. Increase heat to high, stir constantly, and cook for 1–2 minutes or until very fragrant. Add the tomatoes and reduce heat to medium. Stir and cook for 1 minute, scraping the bottom of the pot to release any browned bits. Add in sugar.
• Thoroughly drain the lentils. Add to the pot along with the coconut milk and vegetable broth/stock. Bring to a boil, then reduce to a gentle simmer. Cover with a lid and cook for 30 minutes, stirring every 8–10 minutes. Remove the lid and simmer another 5–8 minutes or until curry is thick and creamy and lentils are completely tender. If the mixture thickens too much, add a splash of broth or stock, and if it’s too thin (or lentils aren’t tender yet), increase the heat a bit and simmer without the lid.
• Add in finely chopped cilantro, and if desired, stir in the zest and juice of a lemon. Taste and adjust any seasonings; flavors should sing, so add extra salt, pepper, or lemon juice if needed. Serve over cooked basmati rice if desired (see note 2) and enjoy hot.

Recipe Notes

Note 1: I use McCormick® or Simple Truth® Organic or Great Value® Organic yellow curry powder—all of which are very mild. Curry powders vary significantly in spice levels, so if you are concerned about heat, add them slowly and taste as you go.

Note 2: I use brown lentils in this recipe, and green lentils will cook similarly with excellent results. For canned lentils, drain and rinse them well; they will require a shorter cooking time, approximately 20–25 minutes (uncovered the whole time) as they are already pre-cooked. Red or orange lentils will also cook for about 20–25 minutes (uncovered the whole time) but tend to become much softer and may lose their shape. I do not recommend French (Puy) lentils for this curry as they tend to remain too firm.

Note 3: Here’s how I cook perfect basmati rice (this method works best with basmati and may not yield the same results with other varieties):

• Measure the basmati rice and rinse it in a fine-mesh sieve under cold running water until the water runs completely clear. This removes excess starch, preventing stickiness.
• Place the rinsed rice in a bowl and cover generously with water to soak for about 5–10 minutes.
• While the rice is soaking, fill a large pot with water (similar to cooking pasta) and bring it to a rolling boil over high heat.
• Once the water is boiling rapidly, drain the soaked rice thoroughly and add it to the pot of boiling water.
• Cook the rice, without reducing the heat, for exactly 5 minutes. Do not stir.
• Carefully drain the cooked rice in a fine-mesh sieve. Return it to the empty pot, cover with a lid, and let it steam off the heat for 5-10 minutes. Then, fluff gently with a fork before serving.

Storage: Store cooled leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to adjust consistency.

Nutrition

Serving: 1serving |
Calories: 411kcal |
Carbohydrates: 43.8g |
Protein: 16.3g |
Fat: 21.4g |
Cholesterol: 22.9mg |
Sodium: 543.1mg |
Fiber: 7.8g |
Sugar: 6.8g

Nutrition information is automatically calculated and should be used as an approximation.

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