Red Curry Lentils

4.91 from 10 votes

These warm and hearty, red curry lentils are easy to make in one pot and full of delicious Thai-inspired flavour. This recipe is perfect for meal prep as the flavours only improve with time.

Prep Time5

Cook Time25

Total Time30

Course: Main Dish

Cuisine: Thai

Diet: Vegan

Servings:

Author: Deryn Macey

Ingredients

1 tbsp olive oil or coconut oil
1 medium white onion diced
4 cloves garlic minced
1 tbsp fresh ginger minced
3 tbsp red curry paste
1 can coconut milk* 14-oz
2 cups vegetable broth
1 tbsp brown sugar or coconut sugar
3 tbsp soy sauce or tamari
1¼ cups uncooked red lentils rinsed
1-2 tbsp fresh lime juice or to taste

Instructions

Cook the onion. Heat the oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, stirring occasionally, until softened.
Add garlic, ginger and curry paste. Add the garlic, ginger and red curry paste. Cook for 1–2 minutes, stirring frequently, until fragrant and the onion is well coated in the curry paste.
Add the remaining ingredients. Add the coconut milk, vegetable broth, coconut sugar, tamari or soy sauce and rinsed red lentils. Stir well to combine.
Simmer. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Cook partially covered for 15–20 minutes, stirring occasionally, until the lentils are tender and the curry is thick and creamy. If the curry becomes too thick, stir in a splash or water or broth to adjust the consistency to your preference.
Finish with lime. Remove from the heat and stir in fresh lime juice. Taste and adjust the seasoning as needed.
Serve. Serve warm on its own or over cooked rice or quinoa. Top with fresh cilantro, Thai basil or green onion, if desired.

Notes

Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, cool completed an freeze for up to 3 months.

*Coconut milk: Full-fat coconut milk creates the richest, creamiest curry. Light coconut milk can be used for a lower-calorie, lighter result.

Recipe Update Note (August 2026): I updated this recipe to simplify the original version. The original recipe included carrots, cauliflower and bell pepper, but I’ve removed the vegetables from the base recipe so the focus is on the creamy red curry lentils. You can still add your favourite vegetables if you like, add up to 2 cups chopped vegetables such as cauliflower, broccoli, bell pepper, celery, carrot when you add the lentils.

Nutrition