(Vegan) Easy Red Curry Lentils

April 8, 2016

(Vegan) Easy Red Curry Lentils

It’s sprrring people!
No, it’s not really. I lie.
It’s actually the 8th day of April and it doesn't feel like spring at all.
So far it’s been pretty chilly, which is very unusual and to be honest it's really testing my patience:
like an itch I can’t scratch,
like slow walkers,
like a popcorn kernel stuck between my teeth,
like when people don't say "thank you" after you've gone out of your way for them,
like when the cord on my headphones gets stuck somewhere, and the headphones get ripped out of my ears,
like pens that don't work though you can see that there is still ink in it, you shake it, then do the doodle to see that it works. But once you start writing again the pen just goes "HAHA TRICKED YOU!" and stops working again.
I think you got the idea of how infuriated that it’s not warm and sunny as it should be...


Anyways, to fight the cold I whipped a big pot of lentils for dinner. Let me rephrase that: I whipped up a big pot of rich and hearty red curry lentils that are so delicious I even forgot that there are things called seasons.
Seriously you guys, this recipe has quickly become one of my vegan mainstays. It’s so good you won’t even notice that it’s vegan.
Actually, this is a great vegan recipe even for people who aren’t vegans, everyone loves it.

(Vegan) Easy Red Curry Lentils

Don't let the ingredient list faze you, this really is an easy dish to make.
The flavors are the perfect blend of savory, spicy, and aromatic. Not to mention that you can vary the amount of spices to your taste and there's lots of room for tweaking while still remaining very tasty.

(Vegan) Easy Red Curry Lentils

These Red Curry Lentils are great as a main meal served with basmati rice.
They’re super delicious!
It's not easy to make a hearty yet delicious vegan meal but this one hits the spot. Just like my Chickpea Tikka Masala — btw if you haven’t tried it yet, you should it’s that good!

(Vegan) Easy Red Curry Lentils

Beware though, make it once and you're hooked for a lifetime!

(Vegan) Easy Red Curry Lentils                                                                                                       Print this recipe!
Adapted from AllRecipes

Note. This recipe will vary in heat according to your curry paste, be sure to check that!

Serves 6

2 cups green (or brown) lentils, rinsed and picked over
2 tablespoons vegetable oil
1 small onion, finely chopped
2 tablespoons red curry paste (I used Thai Kitchen)
½ tablespoon garam masala
1 teaspoon curry powder
½ teaspoon ground turmeric
1 teaspoon coconut sugar (or any granulated sweetener of your choice)
1 teaspoon minced garlic
1 teaspoon minced ginger
¼ teaspoon cayenne pepper (optional)
1 (28 oz / 800 gr) can tomato puree
¾ cup coconut milk
Fresh chopped cilantro


In a large saucepan combine lentils and 4 cups of water.
Bring to a rapid boil over medium-high heat, reduce to a gentle simmer and cook, uncovered, for about 20 to 25 minutes. Add water as needed to make sure the lentils are covered.
Lentils will vary in their cooking times depending on their variety and age so always check the package. In addition lentils will cook with the sauce so it’s better to err on the side of undercooking than overcooking.
Wipe the saucepan clean and heat oil over medium-high heat. Add the onion and sauté for 6 minutes, until translucent. Add curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper (if using) and sautè for 2 minutes, until fragrant.
Add tomato puree and give a good stir. Add lentils and coconut milk and stir to combine. Bring to a simmer and cook, uncovered for 25 to 30 minutes until the sauce thickens, stirring every now and then. If the lentils start to dry out, add a little more warm water as needed.
Sprinkle with cilantro and serve.

Nutrition facts

One serving yields 244 calories, 10 grams of fat, 30 grams of carbs, and 9 grams of protein.


  1. Love it! https://www.mealgarden.com/recipe/vegan-easy-red-curry-lentils/

  2. I love anything curry-related, because it's always super comforting and delicious- love this vegan dish!

  3. Ok, Mike, weird that your weather description feels like you are describing the weather outside of my very own windows (are we neighbors perhaps? I live near LAX) AND that you made red lentils on the same day that I did, bitten by a moment of creativity and a need for something warm, flavorful and different. I'm definitely saving your recipe and trying it next time! YUM!

    1. We're not neighbors but we are definitely on the same wavelength when it come to food! ;)

  4. Bahahaha, I burst out laughing when I read the headphones-stuck sentence...I HATE when that happens!! This dish looks so yummy :) I'd have to be careful with how hot I make it.

    1. It's one of the things I hate the most not to mention how painful it is... :(

  5. Lentils are my favorite bean, beautiful soup anytime of the year any season. Hope you are having a great week-end Mike, take care.

    1. Thank you so much Cheri, I hope you had a wonderful weekend yourself!

  6. This so mind kind of eats here! And dude - you are in my head with the slow walkers,
    popcorn kernels, no - thank yous and headphone cords talk!!! Your ability to mind read and make lentils mesmerizing is awesmazing, my friend!

  7. Hey Mike, when are you going to come out with a cook book? :)

    1. Maybe further down the road, when the time is right. Thank you for asking though!

  8. We always have a lot of cold spring days too, so this will be perfect for the next time it's pouring down rain and 36ºF. Right now we've gotten lucky with a few warm days of sunshine!