Red Curry Lentils
on Mar 10, 2021, Updated Jan 29, 2026
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You’ll love these Thai red curry lentils for an easy 30-minute one pot meal that combines red lentils, cauliflower and carrots in a creamy red curry sauce.
About the Recipe
Curry dishes are one of my favorite meals to make because they are flavourful, comforting and can be customized any way you enjoy. I especially love red lentils because they cook up fast and absorb whatever flavour you add to them.
For Indian-inspired lentils, or dahl, my popular spinach lentil curry and coconut red lentil dahl is another delicious use for red lentils but here’s a bit about this version of curried lentils:
- It’s vegan and can be gluten-free and oil-free, if needed.
- It can all be made in one pot which helps with cleanup.
- It’s a good source of protein and fiber.
- You can serve it over rice, quinoa or enjoy as is like a soup or stew.
- You can add as many of your favorite vegetables as you like.
- It’s great for meal prep and can be frozen.
Extra red curry paste? Try this red lentil cauliflower curry, Thai red curry vegetables, red curry noodles and butternut squash curry!
Ingredients
- Cooking Oil – You’ll need coconut or olive oil to saute up the veggies.
- Fresh Ginger – If you don’t have fresh ginger on hand, 1 tsp ground ginger will do the trick.
- Red Curry Paste – Use your favorite red curry paste but be sure to check your labels when keeping it vegan as some contain shrimp paste, anchovy or fish sauce. If you have extra, you can us it in my cauliflower red lentil curry or cauliflower chickpea curry.
- Coconut Milk – Use light or full-fat depending on nutrition needs or how you like the texture of the final dish (use full-fat for a creamier result).
- Vegetable Broth – Any store-bought or homemade broth or bouillon cubes or powder works but consider that the better the quality the better the flavour of the final dish!
- Coconut Sugar – Feel free to use maple syrup or raw cane sugar.
- Tamari or Soy Sauce – Adds a salty, umami flavour that pairs well with curry. Be sure to use tamari if you need the dish to be gluten-free.
- Red Lentils – You could use green lentils in this recipe but it would have a different texture and would need a bit longer cooking time and may need some extra cooking liquid.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Serving & Variations
- Garnish with fresh cilantro, Thai basil and lime wedges.
- Serve over basmati rice, brown rice, quinoa or an other grain.
- Add in some of your favorite veggies such as: broccoli, spinach, chopped zucchini or mushrooms.
- To add even more protein, add a can of rinsed and drained chickpeas or chopped extra firm tofu.
- Feel free to switch up the type of curry and make this recipe with green or yellow curry paste.
Step-by-Step Instructions
Before you start, chop the onions, garlic, carrots and cauliflower so they’re ready to go. Have the red lentils, curry paste and the rest of the ingredients on hand as well for easy access.
Step 1: Cook up the onions, garlic and ginger in either 1 tbsp of olive or coconut oil. Stir often for about 5 minutes.
Step 2: Once they’ve softened, are starting to brown and are fragrant, mix in the red curry paste and cook a few more minutes, stirring often.
Step 3: Add the rest of the ingredients, bring it to a light simmer and let it cook until the mixture is thick and the veggies and lentils are tender. This should take about 17-20 minutes.
That’s it! Serve on its own or over rice or quinoa with lime wedges and fresh cilantro or basil.
FAQs
Recipe Tips
- Cooking time will vary with the type of pan you use and how hot your stove top is. While red lentils takes about 15-20 minutes to cook, you may need to adjust to more or less.
- If you want to control the spices in your curry, add more or less curry paste depending on your personal tastes.
- For additional heat, add 1/2 tsp cayenne pepper or red chili flakes.
- The sauce thickness will depend on how creamy your coconut milk is. If you’d like a thicker sauce, use a good quality full-fat coconut milk. For a thinner sauce, use light coconut milk, but make sure it’s unsweetened.
- You can omit the sugar completely from this recipe if you’d like it to be sugar free.
Storing
- Storing: Red lentil curry can be stored in an airtight container in the fridge for up to 5 days. Reheat on the stovetop over medium heat in a saucepan until warmed through.
- Freezing: You can freeze cooled lentil curry by pouring it into a freezer-safe bag or airtight container and freezing for up to 3 months. Let it thaw in the fridge completely overnight before reheating and serving.
Red Curry Lentils
Ingredients
- 2 tbsp olive or coconut oil, or water or broth for oil-free
- 1/2 large white onion, diced
- 3 cloves garlic, minced
- 1/2 tbsp fresh ginger, minced
- 3 tbsp red curry paste
- 1 14 oz can light or full-fat coconut milk
- 1.5 cups vegetable broth
- 1 tbsp coconut sugar, sub pure maple syrup or raw cane sugar
- 3 tbsp gluten-free tamari or soy sauce
- 2 cups uncooked red lentils
- 3 carrots, chopped, approx. 1.5 cups
- 1 green pepper, diced, approx. 1 cup
- 1/2 a medium-sized head, 5-6” dia. of cauliflower, chopped, approx. 2-3 cups
- squeeze of fresh lime juice, optional
- optional: 1/4-1/2 cup water or vegetable broth, add as needed to adjust thickness
- optional: cooked brown or basmati rice or quinoa, for serving
Instructions
- Heat the oil in a large pot.
- Add the onion, garlic and ginger and cook for 5 minutes, stirring often. Add a bit more water, if it pan starts to try out.
- Stir in the red curry paste and cook for two more minutes, stirring.
- Add the rest of the ingredients and simmer lightly for about 20 minutes, stirring occasionally, until the vegetables and lentils and soft and tender. If it gets too thick as it's cooking, add a little additional water or stock to adjust the consistency.
- Serve on its own or over cooked brown or basmati rice, topped with fresh cilantro and a squeeze of fresh lime.
Notes
Nutrition
This recipe was originally published August 13, 2014.
This was so delish! Hubby called it *comfort food.* thanks for creating and sharing. Your recipes are always yummy!
You’re so welcome! I’m glad you guys enjoyed it. You can’t beat comfort food!
This was easy to make, very delicious and hearty enough that I did not need rice or quinoa? Will definitely be keeping this on rotation.
Awesome! So glad you enjoyed the recipe.
Do the nutritional info include the rice or quinoa?
It does not. It’s only for the actual recipe.
.. boo booo … all the forward about how to cook lentils … hmm .. I did that.. then added per recipe – no – I think you add uncooked!
Yes, the recipe calls for “uncooked red lentils.” Sorry about that!
Just made this tonight. I left out the sugar, as I’m trying to cut down on the stuff; I don’t think it needs it! This dish is so creamy and decedent. I had to add a lot more water to prevent it from becoming a solid – might be the altitude here or perhaps my coconut milk is thicker. Definitely a keeper!
Love your blog. I’m an ex-vegan (23 years), but moving towards vegetarianism again. I’m trying to work more natural (unprocessed) vegetarian protein into my diet, so lentils are a must. Thanks for this recipe. 🙂
I know! I can’t believe it’s already mid August! What?! Thanksgiving is just around the corner!! omg. However, it’s still 100 degrees here in Texas so I’m looking forward to cooler weather. I LOVE Thai food (so jealous you’ll be going to Thailand soon), but I don’t think I’ve ever added lentils! Brilliant idea. Sorry jasmine rice..next time I shall try a new kid in town ;).
Our family love lentils and this recipe looks delish…Im waiting for summer to be over so I can feel the holidays.too. Thank you.
I’m pretty content with summer right now, but this looks great no matter what the season!
This looks so warming and delicious. Love all the flavours you have in there 🙂
Summer is flying by! It is scary!
Thank you for sharing this lovely recipe – carrots and cauli are two of my most favourite veggies. I was looking for something new to cook this weekend and this recipe fits the bill.