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    Home » Soups

    Lentil Curry

    Published: Sep 18, 2022 · by Nico

    Jump to Recipe

    Lentil curry is an easy, tasty, and nourishing meal you can make in one pot with simple ingredients in about 30 minutes. Our recipe is simple yet satisfying and flavorful.

    This is our favorite lentil curry recipe because you can put it together with minimal effort for a delicious weeknight dinner. It's freezer friendly and meal-prep friendly too.

    lentil curry
    On this page:
    • Ingredients
    • Instructions
    • Variations
    • Serving suggestions
    • Storage
    • Get ahead
    • More lentil recipes
    • More legumes recipes
    • Recipe

    Check out our best easy dinner recipe collection!

    Our lentil curry is an Indian-inspired dish we make with red lentils, canned tomatoes, spices, coconut milk, and veggies such as broccoli or cauliflower (see variations chapter below).

    It's a creamy and flavorful meal, perfect for those who love oriental flavors. The spices not only add plenty of taste, but they load this dish with vitamins and antioxidants.

    Also, there's no meat in it, just plant-based goodness, so this is basically a vegan lentil curry.

    Because it's easy to put together and requires minimal effort to make, you can have this as an everyday dinner. However, you can also make this for meal prep and freeze it or keep it in the fridge.

    We serve this lentil curry on basmati rice or cauliflower rice, but it's also great with naan bread or any other type of flatbread. So let's see how to make it.

    lentil curry with basmati rice and yogurt

    Ingredients

    ingredients for lentil curry

    Flavor base

    We use olive oil, onion, garlic, and ginger. Those ingredients release a lot of aromas that will enrich your curry and load it with flavor.

    If you prefer, you can make this dish oil-free and just dry-fry onion, garlic, and ginger on the pan. Instructions later on.

    Spices

    We use curry powder, cumin seeds, red pepper flakes (or cayenne pepper), coriander, turmeric powder, garam masala, black pepper, and salt.

    You don't have to use all the spices, but try using as many as possible for a more aromatic lentil curry.

    Lentils

    We use hulled red lentils (the ones that are orange in color).

    We think hulled red lentils are best for this lentil curry because they get creamy when cooked, giving the curry a rich and smooth texture that is irresistible.

    You can use brown or green lentils if you want a curry with more bite, but it'll take a little longer to cook.

    Vegetable broth

    We cook the lentils in vegetable stock to add flavor.

    Crushed tomatoes

    You can use a can of crushed, diced, and even chopped-up whole peeled tomatoes. Of course, if you have fresh ripe tomatoes, you can use those too.

    Coconut milk

    The one that comes in a can, often imported from Thailand. Coconut milk adds creaminess and that smooth feeling in the mouth. Also, it softens up the spices, making a lovely creamy coconut lentil curry.

    We like adding full-fat coconut milk, but light coconut milk also works.

    To make this recipe without coconut milk, you have to cut the quantity of the spices in half, or else their flavor will be overpowering.

    For serving

    Lemon: cut some lemon wedges and squeeze them on top of the lentil curry before eating it. The curry tastes so much better with freshly squeezed lemon on top.

    Fresh herbs: cilantro is more traditional for curry, but some people can't eat it. So if you don't like cilantro, you can use flat-leaf parsley, the Italian variety. Alternatively, finely chopped green onions are also great.

    Basmati rice: cooked in lightly salted boiling water as instructed on the package.

    Yogurt: this is optional, but we love adding a tablespoon or two of unsweetened dairy-free yogurt on top of the curry. It just makes everything creamier, and we love that hot-cold combination.

    cauliflower and lentil curry

    Instructions

    Start with the flavor base

    To a dutch oven or large pot, add two tablespoons of olive oil and one chopped onion.

    Cook the onion for a couple of minutes, stirring occasionally, then add two garlic cloves, grated or minced, and about an inch or 2 cm of grated ginger.

    Fry the onion, garlic, and ginger for a couple of minutes till the onion is soft and shiny.

    flavor base with garlic, onion, and ginger

    Oil-free? To make the lentil curry without oil, add the chopped onion to a cold pan. Then put the pan on medium to low heat, and let it warm up slowly. The onion contains natural oils that will come out when heated up. Move the onion around the pan, and let it cook for a couple of minutes. Then add two garlic cloves, grated or minced, and about an inch or 2 cm of grated ginger. Stir until the garlic and ginger release their aroma; it should take about a minute; then turn the heat to low and add the spices.

    Add the spices

    For this red lentil curry, you can use 2 teaspoons of curry powder, 1 teaspoon of cumin seeds or ground cumin, and ⅓ teaspoon of chili flakes. These are already enough to make a good curry.

    But if you want the best curry, then also add 1 teaspoon of turmeric powder, ½ teaspoon coriander, a few twists of black pepper, and 1 teaspoon garam masala.

    Garam masala should be stirred in or sprinkled at the end, right before serving the curry.

    spices in the pot

    Lightly toast the spices on low heat, constantly stirring, for a short minute, until they release their fragrant aroma.

    Note: Black pepper facilitates the absorption of turmeric's antioxidants and anti-inflammatory compounds.

    toasted spices

    Add the lentils

    Add 2 cups of vegetable stock. Put 1 cup or  220 grams of red lentils into a strainer and have a quick look for small stones.

    Rinse the lentils under running water and add them to the pot.

    Add 1 small can of crushed tomatoes and a teaspoon of salt, stir, and cook on a gentle simmer until the lentils are almost cooked (about 20 minutes).

    red lentils, tomatoes, and broth in the dutch oven

    Now, If you use split red lentils, they'll cook in about 25 minutes; if you use whole red lentils, they can take up to 40.

    curry before adding coconut milk

    Add 1 can of coconut milk, which will soften the spices in the curry and create a velvety and creamy texture, and deep orange color.

    Stir the coconut milk till it is fully dissolved in the lentil curry. Finish cooking for another 10 minutes until the curry has thickened up a bit.

    adding coconut milk in the curry

    Also, you can cook lentil curry more or less, based on your preference. You can keep the lentils al dente with some bite, or cook them thoroughly and have a more soupy, porridge-like texture. 

    Either way is correct, so do what you prefer. Just keep in mind that split red lentils cook faster than whole red lentils, which might require a little more water to cook thoroughly.

    red lentil curry

    Add the garam masala, stir in, and let the vegan lentil curry cool down for 10 minutes before serving it on basmati rice.

    Top the curry with freshly chopped cilantro - or flat-leaf parsley if you don't like cilantro - and a generous squeeze of lemon juice.

    Finally, we love to add a spoonful of unsweetened plant-based yogurt to add even more creaminess and to create that hot-cold combo we love in a curry.

    a bowl of rice and lentil curry

    Variations

    Cauliflower and lentil curry

    cauliflower and lentil curry

    Cauliflower is our favorite vegetable to add to curries! To do so, chop one head of cauliflower into florets of equal size.

    Add the florets into the pot with the curry 10 minutes after you add the lentils.

    Broccoli and lentil curry

    broccoli and lentil curry

    Broccoli is another excellent vegetable to add to this recipe. To do so, cut it into florets of similar size, then add it to the pot 10 minutes after you add the lentils.

    Adding veggies like cauliflower and broccoli makes this lentil curry even more delicious and complete. They add texture, flavor, and nutrition to this delicious recipe.

    Tofu curry

    tofu curry

    If you are looking for a protein-packed meal, you can replace the chickpeas with cubed tofu and make a wholesome and nutritious tofu curry.

    In ours, we also add some cauliflower to boost the veggie content.

    Check out our tofu curry recipe.

    Chickpea curry

    chickpea curry on a plate with rice

    If you don't have cauliflower or any other veggies, you can still make a creamy, tasty, and wholesome curry with chickpeas.

    Check out our creamy chickpea curry recipe.

    Cauliflower curry

    Cauliflower curry on white rice

    Another delicious variation of this recipe is one with cauliflower florets. To make it, substitute some of the chickpeas with cauliflower florets. Again, it's wholesome, creamy, and delicious!

    Check out our cauliflower curry recipe.

    Use different spices and veggies

    chickpea curry with spinach

    Don't have all the spices at hand? No problem. Make this lentil curry by changing up the spices.

    Just follow our technique and use the spices you have readily available, and you'll become a curry ninja in no time!

    Also, you can add fresh or frozen veggies such as mushrooms, bell peppers, sweet potatoes, spinach, and more.

    To do so, cut them into equal pieces and add them 10 minutes after you add the lentils.

    Serving suggestions

    You can serve our red lentil curry as a main dish for lunch or dinner.

    We recommend serving it on basmati rice, brown rice, cauliflower rice, or with a slice of naan or other types of homemade flatbread.

    lentil curry served with basmati rice

    Storage

    Store this coconut lentil curry recipe in an airtight container in the refrigerator for up to 4 days.

    You can freeze the curry for up to 3 months, then thaw it directly in a pot with a dash of water or the microwave. Do not thaw and re-freeze multiple times.

    Get ahead

    This red lentil curry is the perfect recipe to make ahead of time as its flavor improves with time.

    This is because the sauce and the lentils have more time to absorb the flavor of the spices.

    So the next day, the flavor of this curry is rounder and richer. We always make a big batch, often doubling the recipe, and store half of it in the refrigerator and half in the freezer.

    More lentil recipes

    If you are looking for more tasty and wholesome lentil recipes, check out our:

    • Moroccan carrot salad with lentils
    • Wholesome lentil pasta (Italian pasta e lenticchie)
    • Earthy and cozy lentil soup
    • Easy lentil tabbouleh
    • Incredible lentil bolognese (with pasta)
    • Mediterranean-inspired cauliflower lentil salad
    • Lentil sweet potato salad with cumin dressing
    • Zucchini boats with lentil filling
    • Lentil Pasta
    • Lentil Soup
    • Lentil bolognese
    • Cauliflower Lentil Salad
    • Lentil Sweet Potato Salad
    • Moroccan Carrot Salad
    • Lentil Tabbouleh
    • Zucchini Boats

    More legumes recipes

    For other delicious legume recipes, check out our:

    • Easy one-pot chickpea stew with sweet potatoes
    • Creamy cauliflower curry with chickpeas
    • Delicious chickpea pasta with eggplants
    • Black bean salad with corn and sweet potato
    • Easy Italian bean stew
    • Creamy white bean dip
    • Tasty chickpea salad with mustard dressing
    • Easy chickpea frittata muffins
    • Chickpea Stew
    • Chickpea Pasta With Eggplant
    • Cauliflower curry
    • Black Bean Salad
    • Bean Stew
    • White Bean Dip
    • Chickpea Salad
    • Chickpea Frittata Muffins

    Recipe

    lentil curry with basmati rice

    Lentil Curry

    Author: Nico
    Lentil curry is an easy, tasty, and nourishing meal you can make in one pot with simple ingredients in about 30 minutes. Our recipe is simple yet satisfying and flavorful.
    This is our favorite lentil curry recipe because you can put it together with minimal effort for a delicious weeknight dinner. It's freezer friendly and meal-prep friendly too.
    Print Recipe Pin Recipe Share Recipe
    5 from 15 votes
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Indian, International
    Servings 4 people
    Calories 486 kcal

    Ingredients
     
     

    • 1 tablespoon olive oil
    • 1 medium onion
    • 2 cloves garlic
    • 1 inch ginger (optional)
    • 2 teaspoons curry powder
    • 1 teaspoon cumin
    • ⅓ teaspoon red pepper flakes
    • ½ teaspoon coriander (optional)
    • 1 teaspoon turmeric powder (optional)
    • ½ teaspoon pepper
    • 1 teaspoon salt
    • 2 cups vegetable stock
    • 1 cup red lentils (best if split red lentils)
    • 1 small can (15 ounce) crushed tomatoes
    • 1 small can (14 ounce) coconut milk
    • 1 teaspoon garam masala (optional)

    Serving suggestions

    • 4 wedges lemon
    • 1 handful cilantro or flat leaf parsley
    • 4 tablespoons unsweetened dairy-free yogurt
    • 2 cups basmati rice

    Instructions
     

    • To a pot, add the oil and chopped onion. Fry the onion for 3 minutes, then add grated garlic and grated ginger and fry gently for another minute.
      flavor base with garlic, onion, and ginger
    • Turn the heat to low, then add the spices: 2 teaspoons curry powder, 1 teaspoon cumin, ⅓ teaspoon chili flakes, ½ teaspoon coriander, 1 teaspoon turmeric powder, ½ teaspoon pepper.
      spices in the pot
    • Toast the spices while stirring on low heat for a short minute.
      toasted spices
    • Add vegetable stock, rinsed red lentils, crushed tomatoes, salt, stir and cook for about 20 minutes, or till the lentils are almost cooked.
      curry before adding coconut milk
    • Add the coconut milk, stir well, and finish cooking for another 10 to 15 minutes, till the curry is thicker and creamier, and the red lentils are fully cooked. Finally, add the garam masala.
      red lentil curry
    • Serve the lentil curry on basmati rice with a generous squeeze of lemon juice, freshly chopped cilantro (or flat-leaf parsley) and optionally a spoonful of unsweetened plant based yogurt.
      lentil curry with basmati rice and yogurt

    Video Recipe

    Easy Lentil Curry packed with flavor

    Notes

    Nutrition information is an estimate for 1 serving of red lentil curry out of four, without the rice.

    Nutritional Values

    Nutrition Facts
    Lentil Curry
    Amount Per Serving
    Calories 486 Calories from Fat 234
    % Daily Value*
    Fat 26g40%
    Saturated Fat 20g125%
    Trans Fat 0g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 0mg0%
    Potassium 1136mg32%
    Carbohydrates 50g17%
    Dietary Fiber 20g83%
    Sugar 8g9%
    Protein 19g38%
    Vitamin A 555IU11%
    Vitamin B6 1mg50%
    Vitamin C 16mg19%
    Vitamin E 2mg13%
    Vitamin K 12µg11%
    Calcium 105mg11%
    Folate 298µg75%
    Iron 10mg56%
    Manganese 2mg100%
    Magnesium 143mg36%
    Zinc 4mg27%
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?We are not much on Instagram, Facebook, and Pinterest. Leave us a comment below instead, it would mean the world to us 🙂

    If you liked this recipe, you might also like:

    • 40 Vegan Pasta Recipes
    • 25 Easy Tofu Recipes
    • 40 easy dinners

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    Reader Interactions

    Comments

    1. Lexi

      January 25, 2023 at 12:02 am

      5 stars
      This is a very easy recipe which yields a full flavored and delicious dish! I used chicken broth, and added a can of chickpeas at the end which give a nice texture. Topped with the lemon, cilantro and yogurt - perfection! Thank you for sharing your recipe. L

      Reply
      • Louise

        January 25, 2023 at 6:09 am

        Hi Lexi,
        I'm super happy you liked the curry. Thanks so much for sharing your tips, and for taking the time to leave a comment.
        Have a great rest of your week! Kindest,
        Louise

        Reply
    2. Natalie

      January 03, 2023 at 12:57 am

      5 stars
      Fantastic. My husband said it was the best dinner I’ve ever made! Haha 💃🏻

      Reply
      • Louise

        January 03, 2023 at 5:33 am

        Natalie, I'm so happy to hear that you and your husband liked the curry - what a compliment that is. Thanks so much for leaving a message and have a great week ahead! Kindest, Louise

        Reply
    3. Anonymous

      October 24, 2022 at 6:11 pm

      5 stars
      Thank you for the clear instructions; as i very untalented cook I always need a lot of details when following a recipe. It was delicious!

      Reply
      • Nico

        October 25, 2022 at 5:46 am

        Hi there, I'm so happy you like the instructions as well as the flavor of the curry. Plus, I'm strongly convinced you are not untalented - with the willingness to read and learn you'll quickly become a cooking-master! Have a great day. Cheers, Nico

        Reply
    4. Jean Brubaker

      October 19, 2022 at 11:57 pm

      5 stars
      This was delicious! I didn't have coriander and I substituted cumin and allspice for for garam masala, but it still came out great. I think the fresh lemon and yogurt really added a lot also. I will definitely make this again. Thank you for sharing it!

      Reply
      • Nico

        October 20, 2022 at 5:14 am

        Hi Jean, I am very happy you liked the lentil curry - thanks so much for coming back to leave a comment. Cheers, Nico

        Reply
    5. Cherie

      September 19, 2022 at 2:25 am

      5 stars
      My daughter made this and it turned out delicious!!

      Reply
      • Nico

        September 19, 2022 at 6:12 am

        I'm delighted to hear, Cherie!! Thanks so much for sharing. Cheers, Nico

        Reply
    6. Alice

      July 09, 2022 at 12:37 am

      Un'altra ricetta super! Ho usato il lime invece del limone e dà proprio quel tocco finale fantastico, grazie Nico e Louise per il vostro bellissimo blog!

      Reply
    7. Linda Vestergaard

      February 27, 2022 at 11:54 am

      5 stars
      Looks, so delicious, will try it this week.

      Reply
      • Nico

        March 01, 2022 at 11:05 am

        Thanks Linda, for commenting and for your supportive words <3 Cheers, Nico

        Reply

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico and Louise, and we love cooking! Welcome to our blog.

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