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Lentil Curry

Thick and delicious lentil curry recipe that will warm and satisfy.

I love a good curry dish, particularly when the cold winter wind is blowing outside and I just need something warm and comforting to eat. This curry dish has nice big chunks of vegetables in a creamy sauce with lentils adding predominantly to its heartiness. If you like a nice, thick lentil curry give this one a try.

Note that green lentils are recommended in this recipe as they hold up better than red or yellow lentils, which cook faster but would become mushy in this dish.

This curry is gluten-free, dairy-free, and completely vegan. It can be served over rice, quinoa, or for a lower carb option that will add more vegetables to this meal try cauliflower rice.



(Makes 6 servings)

  • 1 tablespoon extra virgin olive oil

  • 1 large sweet onion, diced

  • 1 red chili pepper, deseeded and finely diced

  • 2 cloves garlic, minced

  • 1 tablespoon curry powder

  • 2 teaspoons Garam Masala

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon ground black pepper

  • 4 medium yellow potatoes, peeled and cubed

  • 2 medium carrots, peeled and chopped

  • 4 cups vegetable stock (or chicken stock)

  • 1, 1/2 cups dried green lentils, rinsed

  • 1 can (14oz) full fat coconut milk

  • 1/4 cup fresh cilantro (optional)



In a 4-quart soup pot over medium-high heat, add the extra virgin olive oil. Once the oil becomes hot, add the onion and red chili pepper. Sauté until the onion begins to soften and become translucent (about 5 minutes). Add the garlic and sauté an additional minute. Add the spices, salt, and ground black pepper then stir well sautéing for another minute. Add the cubed potatoes and carrot and stir to combine. Sauté for 3 or 4 more minutes then add the vegetable stock, lentils, and coconut milk. Stir well and bring to a simmer.

Reduce heat to medium and simmer uncovered until the potato and lentils are soft and the liquid has reduced to a creamy texture (35 to 45 minutes), stirring regularly.

Serve sprinkled with fresh cilantro (optional). Can be eaten as is or served over rice, quinoa, or cauliflower rice.


Nutritional Information Per Serving:

total calories = 325 | total fat = 4.5g | saturated fat = 1.11g | cholesterol = 0mg | sodium = 565mg | net carbohydrates = 45.07g | dietary fibre = 11.87g | sugars = 5.68g | protein = 15.46g

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