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 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.
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.
This was so delicious, creamy, complex in flavours! Loved it!
So happy to hear that!! Thank you Tanya 🙂
I used green lentils.. soaked 1/2 hour.. added more spices to my liking.. boiled then simmer 45 minutes.. lentils weren’t cooked all the way.. my sister liked it crunchy .. I did not care for them.. great flavors tho
I’m so happy you guys enjoyed this curry and the flavors! Thanks for your comment Kathy!
Do the nutritional facts include the rice or just the lentils?
Just the lentil mixture 🙂
I’m usually just a lurker on food blogs but I have to say THANK YOU so much for this recipe. I’ve made it three times since you’ve posted it, and it’s the first healthy meal I cook that I find myself craving. The zing of the lemon zest is delightful.
Awe, so happy to hear that! I’m thrilled you’ve enjoyed this! Thanks for the comment Erin 🙂
This recipe was amazing! I will be making it again this week.
So happy to hear that; thanks Sue! 🙂
This looks delicious and I love lentils. Have you ever cooked the entire bag of lentils at once? What would be your suggested recipe adjustments if so? Thank you.
I haven’t ever done an entire bag at once! I think you could double this recipe, but I wouldn’t do more than just doubling it.
Oh man, I love lentils. I do NOT make them enough. I really need to fix that. This curry looks just delicious. I am adding it to my menu for next week.
The flavor is outstanding! We couldn’t get enough of this curry! Definitely will be making it again!
So yummy! Thanks for this comfort food. Perfect family meal. Everyone loved it.
I love lentils and I looooove curry!