This Lentil Curry Recipe is packed with seasoned veggies and tender lentils simmered in fire-roasted crushed tomatoes and creamy coconut milk.
Try other favorite vegetarian curries like Sweet Potato Curry or Vegetable Curry.
author’s note
The Secret To Making Lentils Actually Exciting!
I went through a serious lentil phase after making my Lentil Soup. My family loved it, I had plenty of lentils in the pantry, and naturally I started thinking about what else I could do with them.
Lentil Curry was next.
The first thing I knew was that I didn’t want it to taste like lentils sitting in a lightly seasoned tomato sauce. Lentils are inexpensive and filling, but they need some help in the flavor department.
So this recipe really builds the flavor from the beginning. Onion, carrot, garlic and ginger get cooked until softened, then red curry paste & all the spices go straight into the pot to toast before any liquid is added.
That little step makes SUCH a difference.
It may not be the fanciest-looking dinner I’ve ever made, but it is one of those meals where the flavor completely delivers.
Lentil Curry Recipe Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Brown or green lentils | Dried brown lentils are my first choice. Green work too. |
| Red curry paste | I use Thai Kitchen, which is fairly mild. Curry pastes vary a LOT by brand, so adjust if yours is especially spicy. |
| Yellow curry powder | Curry powders can range from mild to spicy. I typically use a mild blend from McCormick, Simple Truth Organic, or Great Value Organic. |
| Fresh ginger & garlic | Fresh really does make a difference here. |
| Fire-roasted crushed tomatoes | I love the extra flavor from fire-roasted tomatoes. Regular crushed tomatoes will still work if that’s what you have. |
| Coconut milk | Full-fat makes the richest, creamiest curry. Lite coconut milk works if you want something lighter, but the sauce won’t be quite as rich. |
| Vegetable broth | Use a broth or stock you really like since there’s quite a bit of it. |
| Cilantro & lemon | Both go in at the end. The lemon is optional, but I especially love what a little acidity does for all the spices. |
Featured Comment
“By far the best lentil recipe I have made.
– Sushî
Lots of flavor and the aroma from the spices is divine!”
How To Make This Lentil Curry Recipe
- Prep Lentils: Soaking helps them cook faster and more evenly.
- Chop the Veggies: A food processor makes chopping quicker and easier.
- Cook Aromatics: Stir often so nothing burns and flavors stay balanced.
- Toast Spices: Cooking spices before adding liquid makes them more flavorful.
- Add Tomatoes & Sugar: Scraping up any browned bits adds extra flavor.
- Add Lentils, Coconut Milk, & Broth: If the curry gets too thick, add a splash of broth. If too thin, simmer uncovered for a few mins.
- Finish: Let the curry sit for 5 mins before serving to bring out the flavors.
Quick Tip
What lentils to use? Brown lentils have a mild, earthy flavor and work great in this curry. Use dried, not canned, for the best texture.
Variations
Switch Things Up
- Make it Spicy: Add up to 3 tbsp of red curry paste, or sprinkle in red pepper flakes or cayenne.
- Thai Flavor: Stir in a little fish sauce at the end (skip for vegan/vegetarian).
- Vegan/Vegetarian: Use veggie broth instead of chicken broth.
- Lighter Option: Use light coconut milk instead of full-fat for this lentil curry.
Storage
Leftovers?
- Fridge: Let this lentil curry recipe cool, then store in a sealed container for up to 4 days. Reheat on the stove or in the microwave with a splash of broth if it’s too thick.
- Freezer: Freeze in portions in sealed containers for up to 3 months. Thaw in the fridge overnight before reheating.
More Lentil-Filled Recipes:
Dinner
Lentil Bolognese Recipe
Dinner
Coconut Curry Lentils
Salads
Lentil Salad Recipe
Soups And Stews
Beef Lentil Soup
Lentil Curry Recipe
This Lentil Curry Recipe is loaded with tender lentils, seasoned veggies, and a rich tomato-coconut milk sauce. It's an amazing vegetarian curry!
Equipment
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 I use Thai Kitchen, which is 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 chicken or 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.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: I use McCormick® or Simple Truth® Organic or Great Value® Organic—all of which are very mild. Curry powders vary in spice levels, so add slowly if you are concerned.
Note 2: I use brown lentils in this recipe; green lentils will cook the same. For canned lentils, drain and rinse them; they’ll cook in about 20–25 minutes (uncovered the whole time). Red or orange lentils will cook for about 20–25 minutes (uncovered the whole time). I do not recommend French lentils; they won’t cook correctly in this curry.
Note 3: Here’s how I cook basmati rice:
- Measure the basmati rice (this method doesn’t work with other varieties) and rinse in a fine-mesh sieve until the water runs clear.
- Place the rice in a bowl and cover with water to soak for about 5–10 minutes.
- While rice is soaking, fill a large pot with water and set it to boil.
- Once water is at a rolling boil, drain the rice and add it to the pot.
- Cook, without reducing heat, 5 minutes; drain and fluff with a fork.
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, so should only be used as an approximation.
I’m not sure if I ever commented before, but I make this recipe over and over, I have it saved in my notes. It’s perfect. The only changes I make is I use a can of rotel tomatoes, and I add some baby spinach at the end.
Thanks for the simple great recipe !
This absolutely made my day! Knowing a recipe made it into your saved notes and regular rotation is the biggest compliment. I love the Rotel and spinach additions too, those sound like such great tweaks. Thanks so much for taking the time to leave a comment!
Delicious!
So happy to hear you enjoyed!
Excellent! I didn’t have a sweet potato but it was still so good.
Yay! So thrilled this was a hit! Thanks Marilyn! 🙂
By far the best lentil recipe I have made.
Lots of flavor and the aroma from the spices is divine!
I am so thrilled to hear this! Thanks so much! 🙂
Loved this recipe. I’m on a second batch already.
Can this be frozen or will it make the lentils mush
We haven’t tried freezing it, but I think it’ll freeze great, especially since the base of this curry is coconut milk! Let me know if you give it a try!
What a delicious blend of aromatics and spices! I had to simmer it for almost an hour for the lentils to cook through and the curry to thicken. I can’t wait to make it again.
I am so thrilled you loved this! Thanks so much! 🙂
This recipe is very forgiving. I didn’t have lemon or cilantro, so skipped those ingredients and I also skipped the sugar. I used the spices I had on hand, which worked nicely. (Curry powder, extra hot chili powder, cardamom, cloves, and black pepper). I only had a can of regular tomatoes. It was still fantastic. I served it over stir fried cabbage. It was so incredibly 😊 good. And I did cook the whole bag of lentils, which means we will have leftovers, but not for long. Yay!! Thanks for your help to create an amazing meal.
How easy and adaptable this recipe is one of my favorite parts! I am so thrilled you loved this! Thanks RoseMary! 🙂
A really wonderful and very tasty curry.
I served it with several side dishes and papadums.
Delicious!
So glad to hear that! Thank you! 🙂
Just commented above how much I loved it but forgot to rate it – 5 stars!
Thank you Colleen!
This was delicious – great recipe, though I had to change a few things as I didn’t have stock (and didn’t have time to make any), didn’t have curry paste (so just added more dried curry powder), and didn’t have garam masala (so added a bit of cinnamon, cloves, nutmeg, and cardamon). Plus added two small sweet peppers in with carrot and doubled onions by accident. Thanks for the recipe.