This one-pot Creamy Red Lentil Curry is one of my favorite dishes because it's super flavorful, nutritious, and protein-packed, and you can make it in a blink of an eye.
I have always loved lentils. We would have yellow curry in my childhood at least twice a week. I come from a very religious family (although I am not), and my dad used to tell my four siblings and me the parable of the prodigal son repeatedly.
Being the second son, I kept thinking about that bowl of lentils and the incredible real estate value it had; moreover… why?
Later, I understood that lentils are probably among the more beloved foods worldwide for many reasons.
Lentils are incredibly nutritious, versatile, delicious, cheap, available, and protein-packed; there's a wide variety of them. Unlike other grains, they cook fast, and I can go on and on. They make great and easy-to-make lunch or dinner and are made with simple green lentils available in every grocery store.
Then I started embracing a plant-based lifestyle and began glorifying them even more. There is nothing lentils can't do for you, or you can't make out of them!
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🧾 Ingredients
- Red Lentils
- Coconut milk
- Spring onions
- Garlic cloves
- Red bell pepper
- Yellow bell pepper
- Coconut oil
- Yellow vegan Thai curry Paste
- Turmeric
- Ginger
See quantities and complete instructions in the recipe card.
If you are interested in making your curry paste, check our recipe. You can make it once and keep it refrigerated for 2 months.
🔪 Instructions
Making this One Pot of red lentil curry is very easy. Just chop your ingredients, stir fry, boil the lentils, and you've got it!
- Chop your spring onions (or shallots) and bell peppers into big pieces.
- Stir fry your veggies with the coconut and the yellow curry paste in a large saucepan.
- Toss in the coconut milk and all the spices.
- Add the red lentils and 4 cups of water, and stir twice during the 10 minutes. Watch out closely, as the red lentils are super delicate and can get mushy in minutes.
💡 4 Tips to make a perfect curry
The Spiciness: If you want to make it spicier, add ½ tablespoon of curry paste and try again. Curry paste is full of flavor so go easy on it. The good thing is that it is easily adjustable. Y
ou can also boost the spiciness by adding extra fresh ginger or powder. Also, give it a try if you don't have the Yellow Curry Paste but a Green or Red one. Yellow curry has a milder flavor, so make sure you start with less paste and adjust later.
- The Creaminess: I like to keep the calorie count low, so the suggested amount of coconut milk here is half of a regular-sized can. If you want it creamier and with a more robust coconut flavor, you can double the amount (use the whole can).
- Texture and Color: Red Lentils are very delicate, so make sure you don't cook them for more than 10-15 minutes; otherwise, they will lose their shape and color.
- Herbs: Many people don't like Cilantro (Coriander). It's genetics (crazy, right). On the other hand, I love it, so I usually add a bunch of it at the end of the cooking. We recently moved to Italy, and I have not been able to find it here, but if you have cilantro and like it, go for it!
Adding Turmeric to your Curry is a great idea; it provides more than flavor.
See how to include more turmeric in your diet with this morning tonic, a lemon, turmeric, and ginger anti-inflammatory tea.
💭 How to cook lentils
Lentils are easy to cook and are the perfect 1-pot ingredient. Just rinse them under running water once to clean them. Then, put them to boil four times their water volume, which is a base for other things such as dips and warm salads.
Alternatively, stir-fry some garlic and any onion, add the lentils and water directly on top of the "sofrito," and add some spices and herbs, such as curry, turmeric, salt, and pepper.
How long do red lentils take to cook?
Red lentils take less time to cook than other types of lentils, and they tend to get mushy if cooked for too long. For this reason, red lentils are best mixed with water or another liquid and boiled until tender, which takes about 15 minutes.
I hope you find this vegan recipe as enjoyable as it is for us to make it to your table once a week!
Similarly, we use the Vegan Kitchari Cleanse Ayurvedic recipe, when we want to give our guts a rest. This recipe uses moong beans instead and fewer seasonings, as it is meant to detox our bodies while having an easy and nurturing meal.
What to make with lentils
You can make vegan stews, salads, hamburgers, meat-less vegan casseroles, sprouted lentils, dips, soups, pasta, and even Vegan Empanadas.
There are several lentil recipes on this site already; they are a vegans' best friend.
Over the years, I have found myself making them in very different ways. We both love Asian food, and Thai and Indian Cuisines are among our Top 5. So, I came out with this fusion: an Indian Lentils dhal, made with Thai Yellow Curry: a blast!
By the way, if you love Indian curries, don't miss our meltingly tender eggplant curry and our curried cauliflower, and learn how to cook perfect fluffy basmati rice; you are bound to love them!
Read on: how to cook with lentil sprouts »
In general, red and split lentils are better for making Dhal (Indian Style) Lentils because they cook faster and turn out creamier.
🏥 4 Health benefits of red lentils
- Yellow and red lentils are split and cooked quickly. They're great for making daal and have a somewhat sweet and nutty flavor.
- Brown, green, yellow, red, or black — lentils are low in calories, rich in iron and folate, and an excellent protein source.
- They pack health-promoting polyphenols and may reduce several heart disease risk factors.
- Convenience. Cooking red lentils only take 10–20 minutes, which — like soaking — reduces their antinutrient content.
Read on: High-Protein Vegan Meals »
❓ FAQ
Coconut milk can last up to several weeks if stored properly in the fridge if opened.
When stored this way, it will generally remain good for 2-3 weeks, depending on the brand and how fresh it was when purchased. You'll know it has gone bad when its texture changes; if the liquid is thin or separated, it’s spoiled and no longer safe to use. If you want to keep your coconut milk longer than 3 weeks out of the fridge, one option is to freeze it in an airtight container or resealable plastic bag where you can store it for up to 6 months without losing quality or taste.
When still unopened, It's important to note that coconut milk should always be kept in an airtight container and away from direct sunlight, heat, and humidity. The best way to store it is on a shelf in your pantry at room temperature.
Yes, dogs can eat lentils! Lentils are a great source of nutrition for your pup. They are a complete protein containing all nine essential amino acids. Lentils are also high in fiber and low in fat, making them an excellent addition to your dog's diet. Find out what to consider if you are considering your dog to have a vegetarian diet.
🍛 More lentils and curry recipes
- Gorgonzola Lentils Salad
- Curried Lentils Soup
- Thai Fresh Vegan Red Curry
- Veggie Thai Green Curry
- Yellow curry recipe
Don't miss our latest and mouth-watering mushroom tikka masala curry recipe!
Pair your curries with steamed or boiled Jasmine Rice. Check how to make your rice in minutes!
Try our Vegan Chili one-pot recipe that also goes well with nice steamed rice and works wonderfully if you are looking forward to preparing your meals in advance.
If you try this vegan lentil stew recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #ourplantbasedworld on Instagram. Cheers!
📋 Recipe
Creamy Red Lentil Curry
Equipment
Ingredients
- 14 ounces red lentils organic
- ½ cup coconut milk
- 2 spring onion
- 2 clove garlic
- ½ red bell pepper
- ½ yellow bell pepper
- 1 teaspoon coconut oil
- 1 tablespoon yellow vegan thai curry Paste store-bought or homemade recipe
- 1 teaspoon turmeric ground
- 1 inch ginger freshly grated, or 1 tablespoon ground ginger powder
- 1 teaspoon black pepper
- 2 teaspoons Sea Salt
To Serve:
- 1 cup Jasmine Rice recipe
Directions
- If having rice with your lentils, put it to boil with three cups of water and 1 teaspoon of salt. It will take 10-15 minutes, and be ready when your lentils are.
- Chop your garlic, spring onions, and bell peppers in massive cuts. Remember that reducing your vegetables’ surface exposure to the heat keeps more of their nutrients. Feel free to add any leftover veggies, such as broccoli or cauliflower stems.
- In a pan, stir-fry your veggies with the coconut oil for 3 minutes, and add the yellow curry paste.
- Add the coconut milk, curry paste, and all the spices. Let the mixture simmer for another 2 minutes.
- Add the lentils and 4 cups of water, and stir twice during the 10 minutes it will take to be ready.
- Adjust the flavor. You might choose to add some curry or salt.
- Serve with Jasmine Rice
Nutrition Facts
🌡️ Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Nutritional Disclaimer
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice. See our full Nutritional Disclosure here.
Affiliate Disclaimer
Please note that some of the links here are affiliate links, and I will earn a commission if you purchase through those links. I recommend all of the products listed because they are companies I have found helpful and trustworthy.
Nikki says
This healthy, protein packed, and flavorful curry is perfect for my family.
Beth says
This recipe is so good! I actually had some lentils on hand, so I just needed to make a quick trip to the store to snag a few of the spices. So good.
Gus says
I am glad you enjoyed the recipe, Beth!
Liz says
I love red lentils so I knew I was going to like this recipe! It was so easy but so good!
Dana Sandonato says
We loved this SO much! It's such a cozy dish, and oh-so-flavorful! Perfect comfort food for these chilly evenings. Thanks so much for the recipe.
gunjan says
I loved your variation on red lentils and it was so delicious. I needed a change in my lentil menu and so glad to have found your recipe just when I needed it.
Sara Welch says
I love cooking with lentils and this recipe is no exception! Quick, flavorful and delicious; easily, a new favorite recipe!
Gus says
Yep! this daal lentil recipe is definitely a no brainer at home when we have no will to cook but just want something quick, nutritious, and delicious!
Ieva says
LOVED it! So flavoursome and easy to put together! I made the yellow curry paste from scratch too! Really good recipe!
Gus says
That's great to hear Ieva! Thanks for your review, and I am glad you liked making your homemade yellow curry too!
Beth Sachs says
Such a hearty and filling lentil curry, and super tasty too!
Susana Bereciartua says
Delicious!!!!!! thanks for the
recipe!!!!!
Gus says
You are welcome, Susana! I am so glad you liked the recipe! It is one of our favorite comfort foods, we usually have It with some basmati rice complete treat!
Andrea says
I love red lentils. This creamy curry version sounds fantastic. Can't wait to try it.
Gus says
Thanks for the feedback Andrea, I'm glad you're looking forward to trying this recipe.
maryanne says
I love how flavorful and nutritious this is, and with the perfect amount of heat!
Gus says
Thank you for your review, Maryanne! I'm so glad to hear that you enjoy our dishes. We take pride in making sure that each dish is flavorful and nutritious.
We hope to see you again soon!
Mindee Taylor says
Yum! This was such a delicious and colorful dish!
Carrie Robinson says
I am all about a good homemade curry recipe! I will have to try this red lentil version soon. 🙂
Gus says
Thank you for the review, Carrie! I'm so glad to hear you're interested in trying this recipe. We hope it lives up to your expectations!
Wanda says
I think I have red lentils in the pantry so I'm totally making this on the weekend!
Jacqueline Meldrum says
I love a good lentil curry or dhal. It is always so tasty and comforting. Looks yum!
Gus says
It is indeed, and super fast and nutritious!
Gina M says
This lentil curry recipe is so good. I have made it several times now and everyone always enjoys it. Definitely a go-to dish of ours!
Gus says
Hey Gina, thanks for your review, we are very glad you have liked our red lentil daal!
Danielle Wolter says
This came out so delicious! The lentils were cooked perfect and the flavors were amazing!
Gus says
Thank you so much for your review Danielle, Anjali! We're glad to hear the dish was a hit.
We appreciate that you took the time to share your thoughts
Gina says
Love how easy and quick red lentils are to cook! Makes this curry a great weeknight option for a lovely plant based meal. So filling!
Gus says
we are very glad you enjoyed them Gina!
Natalie says
Lentil curry? Sounds fab! I never tried it before. I'm saving your recipe. Can't wait to dig in.
Shashi at Savory Spin says
I love a good tasty lentil curry - perfect with rice or roti.
Gus says
Hello Shashi, thank you for your review. I am so happy to hear that you enjoy our lentil curry!
I will be sure to share with the team here at Our Plant-based World how much you love it and they are always looking for feedback on what we can do better. We hope to see you again soon!
Taly says
Me encantan las lentejas! Ya pondré en práctica esta receta...
Puede hacerse con lentejas que no sean rojas?
Gracias! Saludos...