Lentil Curry

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 30 mins
  • Total: 40 mins
  • 4 1x
  • Main Dish
  • Indian
  • Vegan

Servings 4 1x

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Our lentil curry is one of the most popular recipes on the blog. You really need to give this recipe a try, because it tastes even better!


  • 2 cup dried lentils (400 g)
  • 2 tbsp oil of your choice, I used coconut oil
  • 4 cloves of garlic, chopped
  • 1/2 onion, chopped
  • 1-inch piece of ginger root (about 2.5 cm), peeled and chopped
  • 1/4 tsp cayenne flakes, optional
  • 2 15-ounce (425 g) can chopped tomatoes
  • 1 14-ounce (400 ml) coconut milk can
  • 34 tbsp sugar, I used brown sugar
  • 1 tbsp turmeric powder
  • 1 tbsp curry powder
  • 1 tbsp ground cumin
  • 12 tsp sea salt
  • 1/2 tsp ground black pepper
  • 2 cup frozen peas (240 g), optional
  • Fresh cilantro (optional), chopped


  1. Cook the lentils according to package directions. I don’t add any salt.
  2. Heat the oil in a skillet and cook the garlic, onion, and ginger with the cayenne flakes over medium-high heat until golden brown, stirring occasionally.
  3. Add the tomatoes, coconut milk, sugar, turmeric powder, curry powder, ground cumin, salt, and pepper, stir and cook over medium-high heat for about 5 minutes, stirring occasionally.
  4. Drain and rinse the lentils and add them into the skillet. Add also the frozen peas and cook for about 5 to 10 minutes.
  5. Serve immediately with some rice (I also add some chopped fresh cilantro on top, but it’s optional) or keep it in an airtight container in the fridge for up to 4-7 days.


  • This is am improved version. I’ve doubled all the ingredients, but used the same amount of chopped tomatoes.
  • Any type of lentils will do. I used brown lentils though.
  • You could also make this recipe with no oil. In that case, sauté the veggies with some water or vegetable stock.
  • Add any veggies you want.
  • Omit the cayenne flakes if you’re not into spicy food.
  • Feel free to use fresh tomatoes instead, but you may need to add a little bit of water.
  • If you don’t have any spice, omit it or add any other you have on hand


  • Serving Size: 1/4 of the recipe
  • Calories: 550
  • Sugar: 11.7g
  • Sodium: 645.1mg
  • Fat: 16.6 g
  • Saturated Fat: 12.8 g
  • Carbohydrates: 85.3g
  • Fiber: 11.3g
  • Protein: 19.6g