Name: Lentil Curry
Yield: 4

This Lentil Curry Recipe 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.

author’s note

The Secret To Making Lentils Actually Exciting!

I went through a serious lentil phase after making my Lentil Soup. My family loved it, I had plenty of lentils in the pantry, and naturally I started thinking about what else I could do with them.

Lentil Curry was next.

The first thing I knew was that I didn’t want it to taste like lentils sitting in a lightly seasoned tomato sauce. Lentils are inexpensive and filling, but they need some help in the flavor department.

So this recipe really builds the flavor from the beginning. Onion, carrot, garlic and ginger get cooked until softened, then red curry paste & all the spices go straight into the pot to toast before any liquid is added.

That little step makes SUCH a difference.

It may not be the fanciest-looking dinner I’ve ever made, but it is one of those meals where the flavor completely delivers.

Vegetables sautéing in a pan, with seasonings and paste being sautéed in a pot.

Lentil Curry Recipe Ingredients

Ingredient	Swaps & Tips
Brown or green lentils	Dried brown lentils are my first choice. Green work too.
Red curry paste	I use Thai Kitchen, which is fairly mild. Curry pastes vary a LOT by brand, so adjust if yours is especially spicy.
Yellow curry powder	Curry powders can range from mild to spicy. I typically use a mild blend from McCormick, Simple Truth Organic, or Great Value Organic.
Fresh ginger & garlic	Fresh really does make a difference here.
Fire-roasted crushed tomatoes	It is satisfying to the extra flavor from fire-roasted tomatoes. Regular crushed tomatoes will still work if that’s what you have.
Coconut milk	Full-fat makes the richest, creamiest curry. Lite coconut milk works if you want something lighter, but the sauce won’t be quite as rich.
Vegetable broth	Use a broth or stock you really like since there’s quite a bit of it.
Cilantro & lemon	Both go in at the end. The lemon is skippable, but I especially love what a little acidity does for all the spices.

Featured Comment

“By far the best lentil recipe I have made.
Lots of flavor and the aroma from the spices is divine!”
– Sushî

Tomatoes, lentils, coconut milk, and broth combined in a pot, simmering together until the mixture thickens.

How To Make This Lentil Curry Recipe

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.

Warm, aromatic dinner in a pot, fully prepared and ready for serving.

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: mix 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 this lentil curry recipe 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.