Lentil Curry 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.
The Best Lentil Curry Recipe
I’ve been all about lentils lately, especially after making this amazing Lentil Soup. My family can’t get enough! With so many lentils on hand, I decided to try something new—Lentil Curry!
It might not look fancy, but it’s packed with flavor and so comforting. The spices add warmth, the lentils make it hearty, and the coconut milk makes it creamy. Plus, it’s budget-friendly since lentils are so cheap!
Ingredients In Lentil Curry
- Butter or Coconut Oil: Helps cook everything and adds flavor.
- Yellow Onion & Carrot: Chop small for a smoother curry.
- Garlic & Ginger: Fresh gives the best flavor, but pre-minced works.
- Red Curry Paste: Some brands are spicier, so start with less if unsure.
- Spices: Cook for a minute before adding liquid to boost flavor.
- Crushed Tomatoes: Fire-roasted add more flavor, but regular work too.
- Granulated Sugar: Skip if your tomatoes are naturally sweet.
- Lentils (Green or Brown): Soak for 15–20 mins for even cooking.
- Coconut Milk: Shake the can to mix the fat and liquid.
- Veggie Broth or Stock: Use low-sodium to control salt.
How To Make Lentil Curry
- 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 the lentil curry 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 Easy Vegetarian Recipes
- The BEST Vegetable Soup with pesto
- Vegetarian Enchiladas with black beans and corn
- Vegetarian Shepherd’s Pie with mashed potatoes
- Roasted sweet potato Vegetarian Tacos
- Hearty Vegetarian Chili
Lentil Curry
Lentil Curry is loaded with tender lentils, seasoned veggies, and a rich tomato-coconut milk sauce—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 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 broth or stock; use vegetarian broth or stock to keep this vegetarian/vegan
- 1/3 cup finely diced 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.
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.
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.