Red lentils are one of the few plant proteins that don't need marinating, pressing, or any special prep — rinse and simmer, and thirty minutes later there's a pot of thick, warmly spiced curry.
This version leans on coconut milk for richness instead of cream, keeping it fully vegan while still landing at 22g of protein per serving from the lentils alone.
Simmer uncovered — this lets excess liquid evaporate and thickens the curry naturally instead of leaving it thin and soupy.
Save this recipe for later — pin it to your vegan board.
Heat coconut oil in a large pot over medium heat. Add onion and cook until softened, about 4 minutes. Add garlic and ginger, cooking for 1 more minute until fragrant.
Stir in curry powder, turmeric, and cumin, cooking for 30 seconds until fragrant — this step helps the spices release their full flavor instead of tasting raw.
Add rinsed red lentils, diced tomatoes, coconut milk, and vegetable broth. Stir well, bring to a boil, then reduce heat and simmer uncovered for 18-20 minutes, stirring occasionally, until the lentils are soft and the curry has thickened.
Taste and adjust salt. Serve topped with fresh cilantro and a squeeze of lime, with rice or naan on the side if desired.
Many spices are fat-soluble, meaning their flavor compounds release more fully when heated briefly in oil rather than added straight into liquid — skipping this step results in a flatter-tasting curry.
Red lentils break down into a smooth, thick curry, while green or brown lentils hold their shape and need about 10-15 extra minutes of simmering — both work, but the texture will be noticeably different.
Stir in a handful of chickpeas or serve over a bed of quinoa instead of rice for an extra 6-8g of protein per serving.
Yes — it freezes very well for up to 3 months. The texture may thicken further once thawed, so add a splash of water or broth when reheating.