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20-Minute Vegan Lentil Curry!

January 22, 2022

20-Minute Vegan Lentil Curry! This is one of our favorite easy dishes that is ready in less 30 minutes and it’s an easy gluten-free and plant-based dinner recipe.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 psycho 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!

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

How to make a healthy vegan lentil dish:

  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, 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!

A few other delicious vegan recipes ideas to make:

Vegan Almond Butter Stir Fry Noodles (gluten-free)

The Best Vegan Chickpea Salad Sandwich

Vegan Cashew Kale Pesto Pasta

Trader Joe’s Copycat Pumpkin Bisque

Print

20-Minute Vegan Lentil Curry!

20-Minute Vegan Lentil Curry! This is one of our favorite easy dishes that is ready in less 30 minutes and it’s an easy gluten-free and plant-based dinner recipe.

  • Author: Rachel
  • 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 bay leaf
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 34 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, 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

Did you make this recipe?

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6 Responses

  1. Incredible recipe! Easy to make and so delicious! My whole family loved it. Add cooked basmati rice to elevate the experience.

  2. This is the type of dinner recipe I live for, quick, healthy, hearty, and most of all delicious!!!! Made it exactly as instructed and served with rice, was loved by both my husband and I! Thanks Rachel!!!

  3. This was delicious and so quick + easy! As a college student I am always on the look out for healthy and quick recipes and this one was perfect! Will be making again for sure, THANKS Rachel!

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