One Pot Lentil Curry {Healthy & High Protein}

Name: Lentil Curry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp coconut oil (or olive oil); 1 onion (finely diced); 1 ½ garlic cloves (minced); 1 medium carrot (finely diced); 1 cup (240 g) crushed tomatoes (tinned); 1 cup (190 g) red lentils (uncooked); 2 cups (480 ml) vegetable broth (or water); 1 cup (220 ml) coconut milk; 1 ½ tbsp cashew butter (or preferred nut butter); ½ tbsp lemon juice; ½ tsp ginger paste (or ⅓ tsp grated ginger); 2 tsp curry powder; salt (to taste); ½ tsp ground cumin; ½ tsp garam masala (optional); ½ tsp turmeric (optional); chili powder (optional for spicy curry)

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This easy Lentil Curry is rich and creamy with a burst of Indian flavors. Made in one pot in under 40 minutes, it will become your new favorite recipe for quick weeknight dinners or make-ahead lunches. It’s healthy, nutritious and packed with plant based protein.

If you want to make lentil curry but complex preparations and long cooking times put you off, this speedy recipe is for you. It comes together in a pot in just 35 minutes with a handful of pantry staples.

Legumes and beans are a fantastic source of protein. As in my Tuscan white bean soup and chickpea soup, they enrich dishes with plenty of texture and nutrients without the need for meat. Plus, they’re incredibly affordable.

About lentil curry
Ingredients and substitutes
How to make lentil curry
Add-ins and variations
Recipe tips
How to make ahead and freeze
Serving ideas
Frequently asked questions
Lentil Curry Recipe

About lentil curry

The origins of curry go back to ancient times in South Asia, with its name coming from the Tamil word of “kari“, meaning sauce. Over the years, curry has become a staple in many countries and different versions have evolved. But red lentil curry in particular is a traditional dish from India.

Lentil curry is more than just a soul-warming comfort food. It also stands as a dish full of good-for-you nutrients such as plant protein (1 cup of cooked lentils has over 9 g of protein!), fibers, and other minerals like iron and magnesium. Additionally, spices such as curry, turmeric and cumin contain antioxidants.

My vegan lentil curry recipe combine all these benefits with taste and convenience. Full of Indian-inspired flavors and extra creamy, it’s a dish you can quickly make anytime you crave curry using simple ingredients only. Everyone in your family will love it, kids included!

Ingredients and substitutes

This red lentil curry recipe requires just a handful of pantry staples. Here is a list of all ingredients, along with details and substitutes. The precise quantities can be found in the recipe card at the bottom.

Red lentils. Red lentils are recommended because they cook quickly and break down into a creamy texture. Alternatively, you can use green, brown or split lentils, but cooking times will increase.
Onion and garlic. Sautéing onion and garlic first adds a delicious flavor to curried lentils. While I recommend fresh garlic cloves over garlic powder, you can use any type of onion or a shallot.
Carrot. A carrot adds natural sweetness and a crunch. You can swap it for butternut squash or a small sweet potato.
Crushed tomatoes. The tomatoes form the base of this dish. For convenience I used crush tomatoes in cans, but also fresh diced tomatoes or homemade fire roasted tomatoes work.
Vegetable broth. I prefer low-sodium vegetable broth, but also regular vegetable broth works. If replacing with water, you’ll need to adjust with more salt.
Coconut milk. Full fat coconut milk in a can is recommended, it gives the curry a creamier and richer flavor. Use light coconut milk to reduce calories and fats, but the result won’t be the same.
Coconut oil. I like coconut oil because it matches and complements coconut milk. Substitute with olive oil or avocado oil if desired.
Cashew butter. Natural cashew butter adds creaminess and a touch of nuttiness. Almond butter or natural peanut butter without oil and sugar are also great.
Spices. You’ll need curry powder, ginger paste (or grated ginger), cumin and salt. For more flavor, add turmeric, garam masala, coriander and chili powder.
Lemon juice. Half a tablespoon of freshly squeezed lemon juice is key in enhancing and balancing all the good flavors.

How to make lentil curry

Sauté onion and garlic. Heat coconut oil in a deep skillet, then sauté minced garlic, diced onion and ginger paste over medium heat until fragrant.
Sauté the spices. Add to the pan salt and all the spices, then sauté for 1 to 2 minutes more. Make sure you stir frequently with a wooden spoon or spatula to prevent burning.
Cook the lentils. Add broth, uncooked lentils, carrot, and crushed tomatoes. Cover and simmer for 20-25 minutes.
Finish the curry. Stir in coconut milk, cashew butter and lemon juice, then cook uncovered for 5-10 minutes. When it is ready, taste and adjust with more salt and spices if necessary.
Enjoy warm. Serve warm with rice, naan or your favorite sides.

Add-ins and variations

Extra veggies. Add chopped zucchini, cauliflower, broccoli or bell peppers for more texture and nutritional benefits. You can also stir in some kale or spinach during the last 5 minutes of cooking.
Additional protein. Add chickpeas, beans, tofu cubes, mock meat or cooked chicken for added protein. Cooked shrimp will also taste delicious.
Different lentils. Swap red lentils for green, brown, or split lentils for a heartier texture. Keep in mind that these varieties take longer to cook, so you may need more broth or water.
Creamier texture. Blend half of the cooked curry and stir it back into the pot for extra creaminess.
Spicy curry. Add fresh chilies or extra chili powder for extra spiciness. And if you want it truly spicy, consider serving with some hot sauce and a sprinkle of chili flakes on top.

Recipe tips

Sauté the spices first. Always sauté onion, garlic and all the spices before adding the lentils and any other liquid ingredient. This allows the aromatics to release their flavor.
Use red lentils. Although you can use any type here, red lentils are the secret behind a dreamy-creamy vegan curry. They require a fraction of the cooking time and blend in easily.
Adjust the spiciness. I recommend starting small with spices because not everyone can be a fan. You can always add more later right before serving, especially when it comes to chili or salt.

How to make ahead and freeze

After allowing it to cool, you can store any leftover in an airtight container in the fridge for up to 4 days. Once again, make sure to let the curry cool to room temperature completely before sealing the container and refrigerating.

For a longer storage, freeze in smaller batches or portions for up to 3 months. As before, always let cool before packing it in freezer-safe containers or resealable bags. To reheat, allow leftovers to thaw overnight in the fridge and then warm them up in a pan or pot with some extra broth.

Serving ideas

Over steamed basmati or jasmine rice.
With quinoa, brown rice or cauliflower rice.
With naan bread, oat bread, sourdough or cottage cheese bread for dipping.
Topped with a dollop of plain yogurt, coconut cream or whipped cottage cheese.
As a filling for baked sweet potatoes.
Paired with a protein such as air fryer tofu or crispy baked tofu.

Frequently asked questions

Can I cook lentil curry in an instant pot?

Yes! First you’ll need to use the sauté function to cook the onion, garlic, and spices. Once ready, stir in all the remaining ingredients (except coconut milk, nut butter and lemon juice) and seal with the lid. After cook on high pressure for 8-10 minutes, release the pressure and finish it off with coconut milk, nut butter and lemon juice. Simmer for a couple of minutes more, then enjoy warm.

Can I use canned lentils?

Absolutely, especially if you’re short in time. But since cooked lentils are already pre-cooked and ready to eat, you won’t need to simmer them in vegetable broth. Sauté onion, garlic and spices, add crushed tomatoes and lentils, then cook for around 10-15 minutes. Stir in coconut milk, cashew butter and lemon juice in the last minutes before serving.

Do I need to soak the lentils first?

No, red lentils don’t require soaking as other beans. But if you do soak them ahead, they will cook even faster.