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red curry lentils

Red Curry Lentils

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Thai Inspired
  • Diet: Vegan


These red curry lentils are perfectly spiced and flavorful for a plant-based dinner that is incredibly satisfying. It’s brimming with vegetables and perfect for an easy weeknight meal.


Units Scale
  • 1 tablespoon olive oil
  • 1 small yellow or red onion, diced
  • 1 large carrot, peeled and diced
  • 1 stalk celery, diced
  • 1 medium red bell pepper, seeded and thinly sliced
  • 1 cup brown or green lentils, rinsed
  • 2 tablespoons Thai red curry paste
  • 2 cups vegetable broth
  • 1 15oz can full-fat coconut milk
  • 1/2 cup loosely packed cilantro leaves, chopped
  • 1 tablespoon lime juice


  1. In a large pan over medium, heat the oil. Add the onion, carrot, and celery and cook, stirring occasionally, for 5 minutes until it begins to turn translucent.
  2. Add the pepper and continue to cook for 3 minutes.
  3. Add the lentils and Thai red curry paste. Cook, stirring consistently for one minute to toast the curry paste.
  4. Add the vegetable broth and bring to a simmer. Cook for 10 minutes, stirring occasionally.
  5. Reduce the heat to medium-low and add the coconut milk.
  6. Cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
  7. Stir in lime juice and season with salt. Sprinkle with cilantro.
  8. Serve over rice.