This Easy Lentil Curry is the perfect easy and healthy weeknight meal that can be made vegetarian, vegan and dairy-free! Skip the Indian restaurant and make this delicious Indian-style red lentil curry recipe at home in 30 minutes or less!
This Easy One Pan Lentil Daal Curry recipe comes together in under 30 minutes and rivals any Indian restaurant curry we’ve ever tried. It’s so comforting, delicious and flavourful, and it’s made with super basic ingredients that are easy to find at your local supermarket and keep stored in your pantry. It’s creamy, hearty, and full of warming spices, with tender vegetables and red lentils that cook down into a rich, creamy sauce. It’s vegetarian, can easily be made vegan, and it’s dairy-free too! If you love Indian food even a little bit, this Easy One Pan Lentil Daal Curry will become a healthy staple in your family’s meal plan for sure!!
We love to enjoy this easy lentil curry over fluffy Coconut Lime Rice or Cilantro Lime Rice, and a batch of our favourite homemade naan bread is perfect for dipping. It’s a versatile recipe that works great for meal prep, since the flavours deepen as it sits and leftovers reheat beautifully, even from frozen. If you’re looking for an easy lentil curry recipe that delivers BIG on flavour with minimal effort, this is the recipe you’ll come back to again and again.
If you want to make the best lentil curry you’ve ever made, do NOT skip these MUST-DOs!
This recipe is built around dried split red lentils. They cook quickly, break down into that creamy daal texture, and thicken the curry naturally. Whole lentils hold their shape and take much longer to cook, and canned lentils definitely won’t give you the same result.
Small, even pieces of onion, carrots, and bell pepper cook quickly and disappear into the curry the way you want them to. Larger chunks stay firm and can throw off the texture.
That quick “toast” step is super important for flavour building. It wakes up the turmeric and curry paste and makes the finished dish taste deeper and more restaurant-quality.
Coconut milk can separate if it boils hard, and spinach only needs a minute or two to wilt. Adding both at the end keeps the curry creamy and the spinach bright green.
This easy lentil curry is the kind of recipe that saves dinner on the nights you’re tempted to give up and order takeout. It’s warm, it’s filling, and it’s comforting, but it’s also made from basic ingredients that are easy to keep on hand. When you’ve got lentils and rice in the pantry and a couple of vegetables in the fridge, you can make an easy curry for dinner without a special trip to the store.
Split red lentils cook quickly and naturally create a creamy, thick base as they soften, so you get that classic daal texture without any blending or extra steps. The curry paste and turmeric add big flavour, the vegetables simmer right in the pan, and the coconut milk makes everything ultra rich and silky without needing to add any dairy.
It’s also one of those recipes that works for real life because it’s flexible. It can be vegan, it can be mild for kids, it reheats beautifully, it’s a fantastic freezer meal, and it makes enough for leftovers. It’s a comforting dinner that still feels wholesome, which is exactly what most of us are looking for on a busy weeknight!
Time needed: 30 minutes
Here’s how to make this easy lentil curry to absolute perfection!
- Soften the onion, ginger, and garlic first.
Add the onions, ginger, and garlic to the hot skillet with the olive oil and sauté gently until soft and fragrant. You don’t want to brown them too much – just enough to soften them until almost translucent.
- Build the flavour.
Stir in the curry paste, turmeric, tomato paste, and a pinch of salt and pepper. Let it cook for about one minute so the spices can toast and become fragrant.
- Toast the lentils.
Add the diced carrots, red bell pepper, and split red lentils, stirring to coat everything in the spice mixture. This will help toast the lentils a little bit, creating even more flavour.
- Simmer until the lentils break down and form a creamy sauce.
Pour in the vegetable stock and stir well. Cover and bring to a gentle boil. Simmer for about 20 to 25 minutes, stirring regularly, until the lentils are very soft and starting to break down and the mixture looks thick and creamy.
- Reduce the heat.
Reduce the heat to low and stir in the coconut milk and spinach. You don’t want to boil the curry after adding the coconut milk because it can cause the curry to separate. Cover for a couple minutes to let the spinach wilt, but be sure to remove it from the heat while the spinach is still bright green.
- Make it spicier – This recipe is intentionally mild because it’s a family dinner recipe. If you want heat, add chopped red chili with the onions. Leave the seeds in for more heat, remove them for a gentler spice. You can also add chili flakes or a drizzle of hot sauce at the end.
- Use different vegetables – This is a great “use what you have” recipe. Chopped sweet potato, cauliflower, or peas can work. The key is keeping the pieces of hard veggies small so they cook in the same time frame.
- Swap the stock – Vegetable stock keeps it vegetarian, but chicken stock works well too. Just use whatever you have on hand.
- Change the greens – Spinach wilts quickly and blends in easily, but kale or Swiss chard can work too. Chop it finely and add a few minutes earlier so it softens fully.
- Adjust the richness – Full-fat coconut milk gives the best creamy texture. For a lighter version, use light coconut milk.
- Add more protein – Red lentils already provide protein, but you can also stir in a can of chickpeas with the lentils, and serve it with a side of yogurt or tzatziki for a bit of extra protein.
- Make it extra creamy – Add a few spoonfuls of coconut cream in addition to the coconut milk for extra creaminess and richness.
To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. The curry will thicken as it sits.
To Reheat: Reheat gently on the stovetop or in the microwave. Add a splash of stock or water as needed to loosen it back up.
To Freeze: This recipe freezes beautifully. Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of liquid to restore the creamy texture.
- Over steamed rice – This is the classic, and it soaks up the sauce beautifully. We also love to serve it with our favourite Coconut Lime Rice for extra richness.
- With naan, pita, or crusty bread – It’s perfect for dipping and turning it into a cozy, satisfying meal. Our favourite Naan Bread recipe is perfect for serving with this easy curry!
- As a meal-prep lunch – Pack it with rice in containers and reheat for an easy grab-and-go lunch that’s easy to reheat at work or school.
- With simple toppings – Fresh cilantro, a little coconut cream, a squeeze of lime, or even a spoonful of yogurt (if you’re not keeping it dairy-free) adds a lot of flavour and texture.
Do I need to soak the lentils first?
No. Split red lentils cook quickly and don’t require soaking, which is one of the reasons this recipe is so fast.
Can I use canned lentils?
This recipe is designed for dried split red lentils. Canned lentils won’t break down and thicken the curry the same way, and the texture will be completely different.
Can I use whole red lentils instead of split red lentils?
You can, but the cooking time and liquid amount may vary. Split red lentils soften faster and create a smoother, creamier texture.
Why did my curry turn out too watery?
Different lentils and different simmer times can affect consistency. Simmer uncovered for a few minutes to reduce and thicken, stirring often so it doesn’t stick to the bottom of the pan.
Can I make this without coconut milk?
Coconut milk adds richness and a nice creamy finish, but you can leave it out if needed. The curry will still taste good, but it will just be less creamy. You can also substitute a non-dairy cream or yogurt if you prefer.
Can I make it ahead for guests?
Yes. It reheats very well and actually tastes even better after the flavours sit for awhile. Make it earlier in the day, reheat gently, and add a splash of stock if it thickens too much.
Why did my curry stick or burn on the bottom?
Red lentils can stick to the bottom as they soften. Stir regularly during the simmering stage and keep the heat at a gentle simmer, not a hard boil.
Watch the video below to see exactly how I make this easy meal! You can find more delicious recipe videos on my YouTube channel.
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Easy Lentil Curry
Recipe: Equipment
Recipe: Ingredients
- 2 tablespoons olive oil
- 2 medium onions, finely diced
- 2 teaspoons freshly grated ginger
- 2 cloves garlic, finely minced
- 1 tablespooon mild red curry paste
- 2 teaspoons ground turmeric
- 2 teaspoons tomato paste
- a pinch or two of salt and pepper
- 3 large carrots, peeled and diced
- 1 large red bell pepper, diced
- 1 1/2 cup split red lentils
- 5 cups vegetable stock (use chicken stock if you prefer)
- 1 cup full fat coconut milk
- 2 large handfuls fresh baby spinach
- fresh cilantro, chopped, for garnish
- extra coconut cream for garnish, if desired
Recipe: Instructions
- Heat a large deep skillet over medium heat and add the olive oil.
- Add the onions, ginger, and garlic and sauté until fragrant and soft.
- Add the curry paste, turmeric, tomato paste, salt, and pepper, and stir to combine, allowing the mixture to toast slightly over the heat for about one minute.
- Add the carrots, red bell pepper, and lentils and stir to coat in the spice mixture.
- Pour in the vegetable stock and stir well, covering the pan and allowing the mixture to come to a boil.
- Cook the lentil mixture for about 20-25 minutes, stirring regularly to prevent the bottom from burning, until the lentils are puffy and soft and begin to lose their shape.
- Reduce the heat to low and add the coconut milk and spinach, stirring just until combined.
- Cover and allow the spinach to wilt for a few minutes in the hot curry.
- Serve over steamed rice with fresh Naan bread, your favourite crusty white bread for dipping, or bakery fresh pita bread as an easy alternative to homemade Naan.
Recipe: Notes
Meal Prep Instructions
This recipe can be made in advance for meal prep and stored in airtight containers in the fridge for up to 3 days.Flavour Adjustment Notes
This recipe makes a very mild curry suitable for families with young children. If you’d like to add heat to this recipe according to your tastes, simply add a fresh chopped red chili pepper at the same time as the onions. Add the seeds for a spicy curry, or leave the seeds out for a medium heat.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
really delicious and super easy to make, I loved it
So glad to hear that!! Thanks so much for your feedback!
Can’t go wrong with coconut curry! This looks absolutely amazing!
I know, right!? What’s not to love!? Thanks Lea!
We LOVE this recipe! I was nervous about making any kind of curry (my mother-in-law is East Indian Canadian and she can COOK), but this turned out really well and my partner loves it. I may even make it when M.I.L comes to visit. Maybe.
Thanks so much!! Really glad you like the recipe!
Super easy to make, delicious recipe! It’s the first time I’ve made anything like this and I really enjoyed it. The only thing I didn’t care for was the whole baby spinach, so next time I’ll chop it up first.
So glad to hear you like the recipe!!
One my favourites!
Thank you!
So glad you enjoyed it!
6 servings..but what is serving size?
It makes 8 servings of about one cup. Enjoy ☺️
This is delicious! Absolutely loved it. But it makes so much! Can I freeze it?!
Yes, you sure can! Enjoy!
This recipe was truly amazing!!! I’m so glad I tried it I’m sure this will be a staple for me in the future. Easy to make and so so tasty! Thank you!!
You’re welcome Noor!!
Can you use green lentils instead of split red??
You can, although I’d recommend split green lentils instead of whole green lentils.
This has become a regular in our house hold! I live the creaminess of coconut milk, so exchange one cupnif broth for a second cup of coconut milk. I add it earlier to avoid burning the lentils. So yummy!!
I’m so glad you enjoy it! 🙂
What’s the difference between coconut milk and coconut cream?
Coconut milk is both the coconut cream (fat solids) and coconut water mixed together (or sometimes separated in the can when you open it). The coconut cream is usually found in a smaller can and it’s the fat solids only.
I don’t have curry paste readily available for this recipe but I have everything else. Can I just sub a little extra tomato paste and some cutry powder instead? Will it be much of a difference?
The curry paste is the flavour base of this recipe. If you use tomato paste and curry powder the flavour won’t be the same, but it will still be delicious. 🙂
I’m wondering what type of curry paste you’re using for this recipe! I have Thai red curry but I assume you’re referring to something else?
Thai red curry paste is the right kind! 🙂
My first time cooking lentils! Can I use green lentils or do they have to be red? And do they need to be soaked over night first or just added to the recipe dry??
Using green lentils in this recipe is a little more difficult since they’re not typically split like red lentils are, and therefore would require a longer cooking time and more liquid. When using red lentils, just add them dry to this recipe. Feel free to try this recipe with green lentils, but be sure to have more vegetable stock on hand to add as the mixture gets dry. And increase the cooking time 🙂
Thank you so much! I just bought red lentils at the store this morning and I can see that they are very different—much smaller. I must sound like a rookie!😬 I am really looking forward to try this recipe!!😆
Is there any chance I can make this using canned lentils?
Yes, although you’d need to reduce the liquid since canned lentils are already hydrated.
How much would you reduce the liquid when using canned lentils?
I’d reduce the liquid to 2 and a half cups to start, and let the mixture reduce.
This recipe was incredible! My entire family loved it. Thanks for sharing!
You’re welcome! So glad you loved this recipe!! 🙂
This was amazing! I loved it so much.
Curious, could it be made with quinoa? Or Green lentils? I’m out of red lentils and the store didn’t have them either…with quarantine I won’t be going back for a couple weeks so curious if you think either would work.
It can be made with green split lentils, although I wouldn’t recommend adding quinoa.
Do i really need the coconut cream?
Not necessarily, however it does add a delicious creaminess.
Delicious! I have made this several times now and it never disappoints. I always make double and give some to my kids , they are always happy to take some for dinner . Its looks colourful too with the capsicum, spinach and the yellow of the curry….i love it.
So happy to hear that you and the kids like it so much! Thanks for leaving a comment😊
Absolutely delicious! And very easy to make!
So glad you like the recipe!! 🙂
thanks for the recipe.
Split red lentils generally only take around 4 minutes before turning to mush.
Others take about 20 minutes.
I guess it depends how you like your lentils.
Michael
In this recipe, I like them a little bit mushy (not gonna lie!!). They create such a silky texture in this curry and it works so well over rice. In other recipes I agree – a shorter cooking time would be better!
This looks amazing! I can’t wait to try this!
You’ll love it!! 🙂