20-Minute Vegan Lentil Curry! This is one of our favorite easy dishes that is quick and comforting dish to make. It’s an easy gluten-free and plant-based dinner recipe for the whole family to enjoy.

20-Minute Vegan Lentil Curry!

This is going to be your ultimate vegan recipe guys!!! It is so comforting and cozy and delicious and EASY to make. And if you are on the fence on whether or not to make this – I promise it will be a crowd pleaser. Jord thought I was crazy when I said I wanted to make a vegan creamy lentil dish. And the guy was slurping up every last bite.

I can’t wait to hear what you guys think. And I promise even if you’re on the fence on trying this – do it! My 4 year old loved it too and it’s such a cozy and healthy dish to make.

Lentil curry doesn’t exactly scream “pick me pick me”. But after your first bite of this vegan green lentil curry, you will love it. It is gourmet-tasting and ready in under 30 minutes. It’s a great weeknight-friendly meal that has rich and decadent flavors yet it is a simple one-pot kind of recipe.

You use all pantry staples and it takes 5 minutes of actual effort to put together.

I know you will love this as much as we do – I cannot wait to hear what you think.

What ingredients you need to make this plant-based in 30 minutes:

  • Olive oil or avocado oil – either of these oils can work in this recipe
  • Sweet onion – diced into small pieces
  • Carrots – peeled and chopped. I also added celery too when I made this last time
  • Uncooked green lentils, rinsed – I haven’t tried another lentil type here
  • Veggie broth – you could also use chicken broth or bone broth too
  • Full-fat coconut milk
  • Bay leaf, Turmeric, Cumin and Curry powder – I love this blend of spices for this curry dish
  • Baby kale – or use baby spinach if you prefer
  • Cilantro for garnish if you like cilantro. If not, you can omit

How to make this healthy lentil curry:

  1. Heat the oil in a large pot and add the onions, carrots, cook for 5-7 minutes or until fragrant
  2. Add the lentils and broth and milk
  3. Then add in the bay leaf, turmeric, curry, cumin and salt and pepper and simmer for about 25-30 minutes
  4. Remove from heat and fold in the kale and serve with rice, bread or anything you want!

FAQs and tips on making this vegan lentil curry:

  1. What should I serve with this lentil curry? I love serving this with some white basmati rice, brown rice, toasted bread to dip or even some farro or quinoa can work. Even better if you have some naan bread on hand too.
  2. What is the best way to store lentil curry? In the fridge for 5 days or you can add this to the freezer for 2 months too. Thaw out in fridge overnight then warm up in microwave or stovetop.
  3. Any other variations for this? Of course! add in some roasted sweet potatoes, chicken (if not plant based), mushrooms, peas, anything. That is what I love about this dish – it is so versatile. You can also add in some chickpeas too if you wanted.
  4. Can I make this in the slow cooker or instant pot? I would think so! I personally have not but the slow cooker is a great idea if you want to add it all in in the morning and serve later in the day.

A few other delicious vegan recipes ideas to make:

The Easiest No-Boil Baked Pasta Recipe (gluten-free)

Easy Chicken Parmesan Meatballs

Easy Baked Tortellini (gluten-free)

Roasted Feta and Butternut Squash Soup

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20-Minute Vegan Lentil Curry!

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5 from 6 reviews

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20-Minute Vegan Lentil Curry! This is one of our favorite easy dishes that is foolproof to make and it’s an easy gluten-free and plant-based dinner recipe.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: Serves 3-4 1x

Ingredients

Scale
  • 2 tablespoons olive oil or avocado oil
  • 1 small sweet onion, diced
  • 4 carrots, peeled and chopped
  • 1.5 cups uncooked green lentils, rinsed
  • 2 cups veggie broth
  • 2 cups full-fat coconut milk
  • 1/2–1/4 teaspoon curry powder (based off your preference)
  • 1 bay leaf
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 3–4 cups baby kale
  • Sea salt and black pepper to taste
  • Cilantro for garnish

Instructions

  1. Heat the oil in a large pot and add the onions, carrots, cook for 5-7 minutes or until fragrant
  2. Add the lentils and broth and milk
  3. Then add in the bay leaf, turmeric, curry powder, cumin and salt and pepper and simmer for about 25-30 minutes
  4. Remove from heat and fold in the kale and serve with rice, bread or anything you want!

Notes

*Store leftovers in the fridge for 5 days

  • Author: Rachel