There’s something wildly comforting about digging into a bowl of lentil curry: it’s hearty, creamy, and packed with a kaleidoscope of spices that warm you from the inside out. This recipe has every bit of rich depth you crave from Indian-inspired cuisine, but it’s wonderfully approachable, perfect for busy weeknights or lazy Sundays. Plus, the combination of tender lentils, velvety coconut milk, and vibrant aromatics ensures each spoonful is a flavor adventure. Whether you’re new to plant-based meals or you’ve been cooking them forever, this lentil curry is about to become a must-have in your dinner rotation!
Ingredients You’ll Need
One of my favorite things about this lentil curry is its short list of pantry staples and fresh produce—each ingredient is simple, but together, they create absolute magic. Don’t skip the details: each component deserves its moment, and every spice and herb plays its part in making this curry irresistible.
- Lentils: Dried brown or green lentils are sturdy enough to hold up beautifully in curry and offer a lovely, toothsome bite.
- Vegetable oil or coconut oil: A neutral oil keeps flavors balanced while giving the aromatics a luscious start—try coconut oil for a tropical undertone.
- Onion: The humble onion brings natural sweetness and depth, forming the flavor foundation of your curry.
- Garlic: Fresh garlic adds pungency and a signature aromatic punch—don’t be shy with it!
- Ginger: Freshly minced ginger brightens everything up and lends a gentle heat to the base.
- Curry powder: This vibrant spice blend is the heart and soul of your lentil curry, delivering complexity and warmth.
- Ground cumin: With its smoky, earthy notes, cumin amplifies the savoriness of the stew.
- Ground turmeric: Turmeric brings beautiful golden color and an extra layer of gentle spicing.
- Cayenne pepper (optional): For those who love a little fire, cayenne puts the “kick” in your comfort food.
- Diced tomatoes: Canned tomatoes add bright acidity and a little sweetness, making the curry sauce perfectly saucy.
- Coconut milk: For creaminess and richness, nothing beats a can of silky coconut milk.
- Vegetable broth: Adds savory depth and helps the lentils cook up tender without being mushy.
- Lemon juice: Just a splash at the end wakes up every flavor and keeps the curry tasting fresh.
- Salt and black pepper: Season everything to perfection—simple but so crucial.
- Fresh cilantro: Chopped cilantro for garnish brings bursts of green and a final pop of flavor right before serving.
How to Make Lentil Curry
Step 1: Sauté Aromatics
Start by heating your oil of choice in a large pot or Dutch oven over medium heat. Toss in the diced onion and stir occasionally for about 4 to 5 minutes, letting it soften and go slightly golden. Add your garlic and fresh ginger, and cook for just a minute more—this releases all their heady fragrance into the pot, setting a flavorful stage for your lentil curry.
Step 2: Toast the Spices
Sprinkle in the curry powder, ground cumin, turmeric, and cayenne pepper if you like a little heat. Let the spices sizzle and bloom for about 30 seconds, stirring constantly. This step is pure magic—the warm spices infuse the oil with color and aroma, giving the dish its signature curry goodness.
Step 3: Add Tomatoes and Coconut Milk
Pour in the canned diced tomatoes and creamy coconut milk, stirring until everything is mingling together. These two bring both tang and silkiness to the curry, layering the sauce with flavor in every bite.
Step 4: Add Lentils and Broth
Stir in the rinsed lentils, vegetable broth, salt, and pepper. Give the mixture a gentle stir and raise the heat to bring it to a boil. This is when the lentils begin to soak up all those lovely flavors, while the broth ensures the perfect consistency as they simmer.
Step 5: Simmer to Perfection
Once boiling, lower the heat and cover the pot. Let the curry gently bubble away for 25 to 30 minutes, checking and stirring occasionally. The lentils should become tender but not mushy, and the sauce will thicken just right. If you like extra veggies, this is also when you can toss in chopped spinach or diced carrots.
Step 6: Brighten and Finish
Stir in a tablespoon of fresh lemon juice to brighten up the finished curry, then taste and adjust the seasoning as needed. Ladle the lentil curry into bowls and sprinkle generously with chopped fresh cilantro. It’s time to dig in!
How to Serve Lentil Curry
Garnishes
A good handful of chopped fresh cilantro on top is classic—its herbaceous zing cuts through the richness beautifully. If you love extra texture, add toasted coconut flakes, a dollop of dairy-free yogurt, or even crispy shallots. The idea is to layer flavor and color right before the curry hits your table.
Side Dishes
This lentil curry pairs perfectly with steamed basmati or jasmine rice, soaked up with pillowy naan, or served alongside warm flatbreads. If you’re leaning into the cozy, serve with a cooling cucumber salad or a squeeze of extra lemon. Every scoop of the curry with a bit of rice or bread is just pure comfort.
Creative Ways to Present
For a fun twist, serve your lentil curry stuffed inside roasted sweet potatoes, spooned over a bed of sautéed greens, or even as a hearty filling for wraps. Present it family-style in a big bowl with a rainbow of garnishes and let everyone create their own bowlful of flavor.
Make Ahead and Storage
Storing Leftovers
Let the lentil curry cool, then store it in an airtight container in the fridge—it’ll keep beautifully for up to 4 days. The flavors meld as it rests, so you might find it’s even tastier the next day!
Freezing
Lentil curry is a freezer champ. Portion cooled curry into containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating to keep the texture just right.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen if needed. You can also microwave it in intervals, stirring occasionally, until heated through. Top with fresh cilantro for that just-cooked magic.
FAQs
Can I use red lentils in this recipe?
Absolutely! Red lentils will cook much faster and give the curry a creamier texture. Just start checking for doneness after about 18 to 20 minutes, as they break down more quickly than brown or green lentils.
Is this lentil curry spicy?
As written, the recipe has just a hint of warmth. The cayenne pepper is totally optional if you prefer things mild, or feel free to bump it up if you love a spicy kick!
Can I add extra vegetables?
Definitely. Spinach, kale, chopped carrots, or even diced sweet potatoes all play nicely here. Just add them in during the simmering step so they cook through with the lentils.
How do I make this lentil curry oil-free?
To make it oil-free, simply start the recipe by sautéing the onion in a few tablespoons of water or vegetable broth, adding more as needed to prevent sticking. The end result is still delicious!
What’s the best way to serve lentil curry at a dinner party?
For guests, serve it family-style with lots of fun toppings: cilantro, toasted coconut, lime wedges, and naan. Let everyone customize their bowl for a vibrant, interactive meal.
Final Thoughts
If you need a feel-good, hearty meal that’s as nutritious as it is delicious, this lentil curry has you covered. It comes together easily, brims with color and flavor, and is truly one to keep in your recipe arsenal. I’d love for you to give it a try—let me know how you make it your own!
Print
Lentil Curry Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This Lentil Curry is a flavorful and comforting vegan dish perfect for a satisfying meal. Made with brown or green lentils, aromatic spices, creamy coconut milk, and tangy tomatoes, this Indian-inspired curry is hearty and delicious.
Ingredients
Lentil Curry Ingredients:
- 1 1/2 cups dried brown or green lentils, rinsed
- 1 tablespoon vegetable oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14.5 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 3 cups vegetable broth
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro for garnish
Instructions
- Heat Oil and Saute Aromatics: In a large pot, heat oil, then sauté onion until soft. Add garlic and ginger, cook until fragrant.
- Add Spices and Tomatoes: Stir in curry powder, cumin, turmeric, and cayenne. Add diced tomatoes.
- Combine Ingredients: Pour in coconut milk, vegetable broth, lentils, salt, and pepper. Simmer until lentils are tender.
- Finish and Serve: Stir in lemon juice, adjust seasoning, and garnish with cilantro before serving.
Notes
- Serve with rice, naan, or flatbread.
- For added vegetables, include spinach or carrots.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
