These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget-friendly dinner that is also vegan and gluten-free! Try this for your next meatless meal!
Can we take a minute to talk about how awesome lentils are? They’re a nutritional powerhouse, loaded with tons of protein and fiber, naturally gluten-free & vegan, and they’re super cheap! Keep a jar of lentils in your pantry for one of those nights when you’re out of ideas… and then make these easy curried lentils!
One thing I love about this dish is that it really is built on pantry staples. You don’t need a ton of fresh produce, so you’ll probably have things on hand to make this at any time. And while lentils do take a little time to cook, this recipe is pretty hands-off. That means you can prep it, get it on the stove, and have the kitchen all cleaned up before dinner is served! These are my favorite types of recipes.
Tips for the perfect curried lentils
- Make sure your spices are fresh! The flavor of this dish relies heavily on the curry powder, so you want to make sure it’s fresh and fragrant!
- Be sure to use green or brown lentils. Red lentils won’t hold their shape in a dish like this and will produce a mushy result. Green or brown can be used pretty much interchangeably.
- I like to use Edward & Sons “not-chicken” broth, but feel free to use your favorite vegetable broth!
These easy curried lentils are packed with spices for a delicious flavor! This recipe is a budget friendly dinner that is also vegan and gluten free! Try this for your next meatless meal!
- 2 tablespoons olive oil
- 1 small, white onion, diced
- 1 teaspoon minced garlic (or 2 fresh cloves)
- 1 teaspoon curry powder
- 1 15 oz can of diced tomatoes
- 1 bay leaf
- 1/4 teaspoon salt
- 1 cup green lentils, washed and picked over
- 5 cups vegetable broth
- 1 cup water
- In a large pot, heat the olive oil over medium heat
- Add the diced onion and cook for 2 minutes.
- Stir in the minced garlic and curry powder and cook for 30 more seconds.
- Add the tomatoes and bay leaf and cook for another minute.
- Add the lentils and salt and cook for 8 more minutes.
- Turn the heat to high and add all the vegetable broth and water.
- Bring to a boil and then reduce heat to low and let simmer for about 30-35 minutes, until the lentils become soft.
- Remove the bay leaf.
- Using an immersion blender, blend part of the soup so the broth thickens, but leave the soup chunky. If you don’ thave an immersion blender, take 3 cups of soup out and blend it, then add it back in.
- Serve immediately or store in the fridge for up to 5 days.
Keywords: curried lentils
I know summer isn’t typically soup weather, but I love soup year-round. This recipe also reheats well, so it’s a great thing to prepare at the beginning of the week and pack for lunch!
I made this last week and packed up my leftovers for lunch. I love that the protein and fiber in this can keep me full until dinner!
Looking for a different way to use lentils? Try these Moroccan Spiced Lentils!