This lentil curry is amazingly delicious and so easy to make it will go straight onto your regular dinner schedule. Creamy, hearty and packed with flavor!
This lentil curry is hearty and nourishing and so satisfying. It’s also insanely delicious and so easy to make that it will soon be a firm favorite.
Lentils pack plenty of protein as well so this is a great option for meatless Mondays or really, any day of the week.
Also check out our Middle Eastern lentil soup, you’ll love that too. And for more delicious curries check out our black bean curry and vegetarian katsu curry.
How To Make Lentil Curry
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add olive oil to a pot along with chopped onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add the lentils and toss them with the onions and spices.
- Add in some canned chopped tomato, coconut milk and vegetable stock and bring to a simmer. Turn down the heat, cover the pot and leave to simmer, stirring occasionally, until the lentils are soft and cooked.
- Add in some coconut sugar (or brown sugar) for flavor balance and some salt and pepper to taste.
Recipe Q&A
We used dried brown lentils in this curry and it’s the best type of lentil to use though you can also use green lentils. You can also use red lentils but they cook much faster so keep a close watch on them if you do use them.
Canned, full fat, unsweetened coconut milk is the best to use in this lentil curry. It’s rich and creamy and works wonderfully in savory dishes.
It’s delicious to serve it over basmati rice with some fresh chopped basil on top.
This curry happens to be vegan, but some recipes may use cream so they’re not necessarily all vegan.
Storing and Freezing
Leftovers will keep very well in the fridge for 4-5 days. Reheat in the microwave or on the stovetop.
This makes a BIG pot of curry, which is a great thing because leftovers are so delicious as well.
It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat on the stove.
More Easy Dinner Recipes
Did you make this recipe? Be sure to leave a comment and rating below.
Lentil Curry
Ingredients
- 3 Tbsp Olive Oil Extra Virgin
- 1 Medium Onion White, Yellow or Brown, Chopped
- 1 tsp Crushed Garlic
- 1 Tbsp Curry Powder Mild
- ½ tsp Cumin
- ½ tsp Coriander Powder
- ½ tsp Turmeric
- ¼ tsp Cayenne Pepper
- 1 and ½ cups Dried Brown Lentils
- 28 ounces Canned Chopped Tomato
- 28 ounces Canned Coconut Milk Full Fat, Unsweetened
- 2 cups Vegetable Stock
- 1 Tbsp Coconut Sugar or Brown Sugar
- Salt and Pepper To Taste
For Serving:
- Basmati Rice or other rice
- Fresh Chopped Basil
Instructions
- Add the olive oil to a pot along with the chopped onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
- Add the lentils and toss them with the onions and spices.
- Add the canned chopped tomato, coconut milk and vegetable stock and bring to a simmer. Turn down the heat, cover the pot and leave to simmer, stirring occasionally, until the lentils are soft and cooked.
- Add in the coconut sugar for flavor balance and some salt and pepper to taste.
- Serve with basmati rice and some fresh chopped basil.
Video
Notes
- Dried brown lentils are the best to use in this curry though green lentils will also work. You can also use red lentils but they cook much faster so keep a close watch on them if you do use them.
- Leftovers will keep very well in the fridge for 4-5 days. Reheat in the microwave or on the stovetop. It’s also freezer friendly for up to 3 months. Thaw overnight in the fridge and then reheat on the stove.
- Nutritional information is for lentil curry only and does not include rice.
Absolutely delicious!
Happy to hear you enjoyed the recipe Ann!
Love It!
Thank you!
Is it two cans totaling 28 oz or 2 *28 oz* cans? Thank you! Can’t wait to make it for dinner tonight.
Hi Larissa, sorry if that was confusing, I’ve updated the recipe card. It is 28 ounces in total, so two 14 ounce cans or one 28 ounce can. All the best! 🙂
Love this recipe, thank you! I also threw in some frozen peas and broccoli toward the end of simmering. So tasty!
Awesome! Thanks so much for sharing Alicia!
So easy and so delicious! I love how it makes such a big pot, we can eat it over a couple of days and don’t need to cook!
Yes! This is one of the best things about it, thanks for posting Janelle!
I love lentils and curry – spicy curry!!
Same! Hope you enjoy the recipe! 🙂