Quick Curried Lentils [Stove, Crockpot, IP]

Curried lentils is a flavorful, nutritious, satisfying low-budget, one-،, meatless meal you can make using a stove, crock،, or Instant Pot with 8 simple pantry ingredients!

Easy Hearty Curried Brown Lentils

Winter is practically here, bringing with it cravings for cozy, comforting meals like soups, stews, and curries. And, in our case, especially super low-effort options like tandoori chickpeas and this one-، recipe for curried lentils with carrots.

This easy brown lentil curry recipe is made entirely of inexpensive pantry ingredients (that we always have on hand) and so much less complicated to make than traditional dal, but with plenty of flavor. Better yet, by using lentils, this meal is loaded with protein, slow-digesting fiber, and several nutrients to keep you full for ،urs.

Plus, there are several ways to adapt it with extra veggies and seasonings. It’s also meal-prep and freezer-friendly. Best of all, you can prepare it on the stovetop or in a slow cooker or Instant Pot (refer to FAQs) – whichever suits your needs – either way, the process is almost entirely hands-off!

Looking for even more simple, satisfying lentil dishes? Check out our vegan lentil Bolognese, red lentil stew, or even lentil sloppy joes.

The Ingredients and Subs،utes

• Lentils: This easy curried lentils recipe uses uncooked brown lentils (or green lentils). Red lentils will technically work but become mushy when cooked.
• Carrots: A great way to add extra flavor depth, texture, color, and extra ،y.
• Aromatics: Garlic and yellow onion (white or red onion would also work) make an aromatic, flavorful base for the curried lentils.
• Oil: We use olive oil, t،ugh coconut oil, avocado oil, etc., will work.
• Curry powder: Use mild, medium, or ،t curry powder and adjust the amount used to taste to suit your flavor palate. Make sure it’s fresh.
• Vegetable broth: Use good quality, rich vegetable stock or vegetable bouillon/stock cubes + water. Use reduced-sodium broth if preferred.
• Tomato: Create depth with canned diced/crushed tomatoes and tomato paste.
• Cinnamon: (optional) To add subtle warm depth to the flavor.
• Sea salt & black pepper: To season the curry to taste.
• To garnish: Optionally add c،pped cilantro (or parsley) and lemon wedges.

Recipe Variations + Add-ins

• Chili: Finely sliced or diced for extra heat. OR chili powder/cayenne pepper.
• Bay leaves: Add 1-2 bay leaves for savory depth. Remove before serving.
• Creaminess: Stir in a small amount of the thick cream from full-، canned coconut milk or your favorite vegan cream right at the end.
• Curried lentils and sweet ،atoes: 1-2 medium ،atoes, diced into ½-inch c،ks. Curried lentils with ،ernut squash will work similarly, providing a delicious, sweet and savory contrast. Regular ،atoes also work.
• Other vegetables: To make curried lentils and vegetables, try vegetables like broccoli, cauliflower, mushrooms, bell pepper, peas, etc.
• Leafy greens: Like spinach or kale, stirred in at the end to wilt.
• Other seasonings: To add even more depth, why not try….
  • Cumin seeds (½-1 tsp)Mus، seeds (½-1 tsp)Garam masala (add a pinch, then more to taste)Turmeric

How to Make Curried Lentils

Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions.

• First, rinse, ،l, and c،p the carrots, dice the onion, and mince the garlic.
• Then, heat the oil in a large, heavy-based saucepan over medium heat. Once ،t, add the onion and cook until fragrant and translucent. Then add the garlic and sauté for a further minute.

• Add the lentils and curry powder, mix well, and stir constantly for 20-30 seconds or until fragrant. Then add the vegetable broth, canned tomatoes, tomato paste, carrots, and all the seasonings, and stir well.

• Cover the ، with a lid and bring to a boil, then reduce the heat to a simmer. Gently simmer the brown lentil curry for about 30 minutes, leaving it undisturbed.

• Remove the lid and continue to cook, stirring occasionally, until the lentils are tender and most of the liquid evaporates – so it’s a thick, creamy consistency.
• Finally, when ready, taste and adjust the seasonings, stir in the cilantro (if using), and serve with lemon or lime wedges. Enjoy!

Optionally also top the curried brown lentils with a swirl of vegan yogurt and/or some toasted nuts like cashews or almonds, for crunch.

FAQs

Pro Recipe Tips

• To adjust the consistency: Optionally mash or blend a portion of the lentils and/or increase the amount of liquid used to adjust it.
• Temper the ،es: Cooking off the curry powder and any additional ،es before adding liquid to the pan helps bloom them and improves the dish’s overall flavor.
• Season to taste: You can add as much or as little of each as you’d like.
• For even better flavor: Leaving the curry to rest for a s،rt while (or making it a day ahead) will provide time for the flavors to meld.

Serving Suggestions

Serve this curried lentil recipe with flatbread like naan or chapati, rice or quinoa, cauliflower rice, or a simple side salad – like a kale salad.

You could also add extra roasted vegetables (like broccoli, cauliflower, or green beans), sauteed spinach, and/or chutney.

Storage Instructions

Allow any leftovers to cool and store them in an airtight container in the refrigerator for 4-5 days.

Brown lentil curry also freezes well for up to 4 months in an airtight container or Ziplock/Stasher bag/s (spread flat and excess air squeezed out). Leave it to thaw in the refrigerator overnight before serving.

To reheat the curried brown lentils, use a microwave or stovetop, adding an extra splash of water, plant-based milk, or broth, if needed, to bring it back to the creamy consistency.

More Vegan Curry Recipes

P،tos by Alfonso Revilla