Easy Lentil Curry

Packed with flavour and veggie goodness. This one pot recipe that is great for anything from meal prep to dinner with friends. There’s a few different ingredients but don’t be put off! It’s all just thrown in the pan for the magic to happen.

Why lentils?

Not only are they bloody delicious, they have a number of nutritional benefits:

  • They’re full of B vitamins, iron, magnesium, zinc and potassium.
  • They’re they’re high in FIBRE, which supports regular bowel movements and the growth of healthy gut bacteria.
  • If that wasn’t enough, lentils are made up of over 25% PROTEIN, which makes them an excellent meat alternative.

Best served with brown rice and/or naan bread.

  • Prep time: 10 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Serves 4


  • 2 TBSP olive oil
  • 1 small onion
  • 2 cloves garlic chopped
  • 2-3 TBSP Thai red curry paste
  • 1 TBSP curry powder 
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 1 TBSP soy sauce
  • Veggies (chopped): 2 bell peppers, 3 carrots, a handful of green beans, broccoli florets and baby sweetcorn
  • 2 cups red lentils rinsed
  • 3-4 big handful spinach
  • Juice from 1/2 a lemon
  • 2 TBSP fresh coriander chopped (or 1 tsp of dried coriander)
  • Serving suggestions: naan, greek yogurt, fresh chiles, chopped spinach

Tip: Don’t have all the veggies listed? Just throw in any that you have at home.


  1. Heat the olive oil in a large pot over medium heat.
  2. Once hot, add the onion, red pepper and carrots, cook 2-3 minutes.
  3. Add the garlic, Thai red curry paste and curry powder, and continue cooking for another minute.
  4. Pour in the coconut milk, broth and soy sauce. Stir to combine and then bring the mixture to a boil.
  5. Once boiling, stir in the lentils. Reduce the heat to a simmer, cover and cook for 20-25 minutes or until the lentils are tender.
  6. Stir in the spinach and continue cooking uncovered for another 5 minutes. Remove from the heat the and stir in the lemon juice and coriander.
  7. Ladle the curry into a bowl and serve with rice and/or naan bread. Top with chopped spinach, yogurt, chilies and almonds for a delicious and decorative twist. Enjoy!

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