Easy Curried Lentils
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!
Why I Love This Recipe
Lentils are such a nutritional powerhouse, loaded with tons of protein and fiber. Plus, they last a long time in your pantry so you can have them on hand for an easy weeknight meal! This is a great plant-based recipe that is also budget friendly! This dish 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.
Curried Lentil Ingredients
- Olive oil- A little olive oil helps enhance the flavor of the onion and curriy powder.
- Onion- I used a small white onion but a yellow onion works fine too.
- Garlic- I prefer fresh garlic, but you can use garlic powder in a pinch.
- Curry powder- This is what give this dish it’s signature curry flavor so be sure to use a fresh, high quality spice.
- Diced tomatoes- These add body and flavor to this dish.
- Bay leaf- This adds a savory, deep flavor to the broth.
- Lentils- I used green lentis but you can use green or brown lentils.
- Vegetable broth- Look for a low sodium broth so you can control the saltiness of this dish.
Where to Buy Lentils
You can find dried lentils at most grocery stores. They’re often sold by the dried beans and rice, but you can also find them in bulk bins. They tend to be a bit cheaper in the bulk bins, but even the pre-bagged lentils are very affordable.
Types of Lentils
- Brown or green lentils are very similar, and that’s the type of lentil we’ll use for this recipe. They maintain their shape when cooked, but get soft but are still structured These lentils work best for this recipe.
- Red lentils become very soft when cooked. These can be great for pureed soups because they can thicken the broth, but they’re too soft for this recipe.
- French lentils are sometimes called lentils de puy. These small, black lentils keep their shape well, and they’re great tossed on salads or in wraps. These are great for meal prepping because they won’t get mushy after being cooked. They’re a bit too firm to use in this recipe.
Do lentils go bad?
While lentils do last a very long time, they don’t last forever! They keep for about a year, although they’re likely safe to eat beyond that. That’s a long time, but if that bag of lentils has been sitting in the back of your pantry for over a year, they may not soften properly.
Tips for Perfect Curried Lentils
- You’ll need 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!
- Make sure your curry powder is fresh. It should smell fragrant. If the curry powder has long its fragrance, it’s likely lost it’s flavor, too.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 1 month. To reheat, simply defrost then microwave until heated through. These leftovers reheat well so it’s a great meal prep recipe!
What to Serve with Curried Lentils
This recipe is a great one to pair with fresh bread or a hearty salad. Try serving these lentils with this 5 ingredient olive oil bread or pair it with a salad like this chopped kale salad!
More Lentil RecipesPrint
Easy Curried Lentils
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 4 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Soup
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
Too much sodium
I have everything in my pantry Liz, gotta try this delicious dish. It snowed this morning, this is the perfect easy bowlful for a snowy night!
These look delicious! I love curry and I love lentils…never thought to make them at home but always order them out. This is simple enough that I definitely want to try it for a family meal.
I haven’t made lentils in SO long! You’ve totally convinced me to buy some again!
I’ve basically been living off of lentils recently. Can’t wait to give this a try 🙂
These look good Liz, because I need to use the lentils we have, and I love curry. I could imagine putting this over rice. Curry is one of my favorite flavors.
These look amazing. Lentils really are one of my go-to foods because of how delicious and healthy they are for veg heads!
I was just chatting with a friend of mine about lentils and curry. I like lentils a lot so this might be something I want to try.
Plant based protein and the flavor of curry. It doesn’t get much better than that.
Lentils are the best! I just had some for dinner tonight…in a veggie burger. 🙂
I love how simple this recipe is and it looks delicious!