by Olena

Green Lentil Curry

Olena Osipov
5 from 75 votes

Green Lentil Curry is easy lentil curry recipe with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in a slow cooker or an Instant Pot, or make a freezer meal.

We love pulses and this pressure cooker lentil soup and pressure cooker dal make appearance often here for a meatless dinner.

Lentil Curry

This green lentil curry with coconut milk, tomato paste and simple spices is an old recipe of mine that I always come back to! My family just loves how creamy and packed with delicious Indian flavors it is.

I love that it is made with lentils which are such a great source of protein. Slow cooker lentil soup or lentil casserole – either way delicious and healthy dinner is served!

I recently re-tested this green lentil recipe to make it slow cooker, Instant Pot and stove top friendly. One of my readers, who is of Indian descent, gave this lentil curry 5 stars. This pressure cooker butter chicken gets the same praise, just saying.

Ingredients for Lentil Curry

  • Lentils: Green lentils are my lentil of choice for this recipe. Brown lentils will work just fine too. You can use red lentils, if that is all you have. Just know that they fall apart during cooking which I think is better for red lentil soup.
  • Coconut milk: Not all canned coconut milk is created equal. Quality is everything for creamy curry! I highly recommend to use full fat coconut milk, with clean ingredient list like coconut cream, water and guar gum at the most, and BPA free can is a bonus. Be aware that many cheaper brands contain preservatives and certain organic ones are lumpy. My favorite brands are: 365, Thai kitchen, Trader Joe’s (coconut cream) and Compliments.
  • Cooking essentials: Onion, garlic and tomato paste.
  • Spices: What would curry be without spices? This recipe calls for turmeric, coriander, curry powder, cumin and salt. My absolute favorite curry powder is yellow curry powder I bought initially for this chicken curry recipe. Now I use it everywhere!!!

How to Make Green Lentil Curry

You have 3 options to cook this green lentil curry that you can find in detail in recipe card below. It depends on whether you want to come home to “an Indian restaurant”, go for a quick walk or rather quickly whip it up on the stove top while sipping on a glass of wine and listening to Frank Sinatra.

Here is a brief summary of how to cook green lentil curry on the stovetop:

  • Cook onion and garlic: In a preheated dutch oven or heavy bottom medium pot, add oil, garlic and onion. Cook until golden brown.
  • Add spices: Throw in turmeric, coriander, curry powder, cumin and salt. Stir frequently while cooking for another 30 seconds.
  • Add remaining ingredients: Coconut milk, tomato paste, water and lentils can now be stirred in.
  • Cook for 45 minutes: After bringing to a boil, cover and cook on low.
  • Remove from heat: Let this delicious lentil curry stand for 5 minutes before serving!

More Tips and FAQs

  • Do I have to soak lentils? You do not have to soak lentils which makes them a fast cooking legume.
  • Can I use broth instead of water? Absolutely, it will add a little bit more flavor. Use vegetable broth or if not strict vegan or vegetarian, beef or chicken broth works too. Just make sure it is low sodium, otherwise curry will be too salty. If you have salted stock, do not add salt to the recipe and adjust to taste after, if necessary.
  • Make sure your curry powder is fresh! It is key to the most delicious curry. I buy organic yellow curry powder from Splendor Garden on Amazon.
  • Add more heat: This is mild curry recipe because that is what my kids can handle at this point. Add more curry powder and/or red pepper flakes for heat.

How to Serve, Store and Freeze Lentil Curry

Serve: This green lentil curry tastes so good on its own, but here are a few of my favorite sides.

  • Veggies: My absolute favorite way to serve this curry lentil stew is with a fresh salad like beets with goat cheese salad or savoy cabbage salad.
  • Bread: Toasted naan bread/whole wheat pita or garlic bread goes amazing too.
  • Yogurt: A dollop of plain yogurt can offset some spiciness and add creaminess. Although this lentil curry is not that spicy to keep it kid friendly.

Store and reheat: Leftovers keep fresh in the fridge in an airtight container for 5-6 days. Reheat by simmering on low with a splash of water or broth, in a small pot while covered and stirring once or twice. Shouldn’t take more than 5 minutes.

Freeze: Or you can freeze lentil curry in an airtight container for up to 3 months. Thaw curry in a fridge overnight or on a counter for 5-6 hours. If you need dinner a.s.a.p, simmer frozen curry covered on low with a splash of water, stirring occasionally.

Freezer meal: Lentil curry can also be made into an easy freezer meal. You prep dinner from frozen in 1 minute. Isn’t that amazing?! Check out my full list of healthy freezer meals.

More Curry and Lentil Recipes

Green Lentil Curry {5 Simple Ingredients}

Green Lentil Curry is easy lentil curry recipe with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in slow cooker or Instant Pot, or make a freezer meal.
4.95 from 75 votes
Print Save Rate
Course: Dinner
Cuisine: Indian
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 6 servings
Calories: 425kcal
Author: Olena Osipov


  • 1 large onion finely chopped
  • 6 garlic cloves crushed
  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1/2 tsp coriander ground
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 1/4 tsp salt
  • 14 oz can coconut milk full fat
  • 6 oz can tomato paste
  • 2 cups green lentils uncooked & rinsed
  • 3 cups water
  • Cilantro and/or green onions for garnish
  • Greek yogurt and avocado for serving


  • Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
  • Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
  • Slow Cooker: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
  • Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 - 4 hours or on Low for 6 - 8 hours.
  • Instant Pot: In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
  • Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
  • Serve hot garnished with cilantro/green onions.

Store and reheat: Leftovers keep fresh in the fridge in an airtight container for 5-6 days. Reheat by simmering on low with a splash of water or broth, in a small pot while covered and stirring once or twice. Shouldn't take more than 5 minutes.

    Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw curry in a fridge overnight or on a counter for 5-6 hours.



      • Do I have to soak lentils? You do not have to soak lentils which makes them a fast cooking legume.
      • Can I use broth instead of water? Absolutely, it will add a little bit more flavor. Use vegetable broth or if not strict vegan or vegetarian, chicken or beef broth works too. Just make sure it is low sodium, otherwise curry will be too salty. If you have salted stock, do not add salt to the recipe and adjust to taste after, if necessary.
      • Make sure your curry powder is fresh! It is key to the most delicious curry. I buy organic yellow curry powder from Splendor Garden on Amazon.
      • Add more heat: This is mild curry recipe because that is what my kids can handle at this point. Add more curry powder and/or red pepper flakes for heat.
      • Freezer Meal for Instant Pot: In a gallon size Ziplock bag, add all ingredients, except water and garnishes, finishing with tomato paste on top (very important for Instant Pot). Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.
      • Freezer Meal for Slow Cooker: Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients, except water and garnishes. Let as much air out as possible, seal and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.


      Serving: 1.25cups | Calories: 425kcal | Carbohydrates: 50g | Protein: 19g | Fat: 17g | Saturated Fat: 15g | Sodium: 519mg | Potassium: 839mg | Fiber: 23g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 7mg | Calcium: 63mg | Iron: 6mg
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      Hello and welcome to iFOODreal.

      My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

      220 comments on “Green Lentil Curry

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      1. 5 stars
        Wow! I was amazed at just how much flavor this has and how well-balanced it is. I made it according to the recipe, on the stovetop, and only subbed a little carton of tomato sauce for the tomato paste. Made basmati rice on the side and ate with a little plain Greek yogurt. Absolutely delicious and my kids are shoveling it down too. Thank you!

      2. I want to try this in my instapot. Looks amazing. Do you sauté the onions first or just throw everything in? Still experimenting with my instapot but would imagine a sauté first?

      3. 5 stars
        Absolutely delicious. I cooked it exactly as prescribed in the instapot and will be making this a staple in my food prepping. Its a perfect side or base for a chicken bowl. We like to mix in black beans, chicken, avocado, sour cream and cilantro. I’ve been looking for more paleo/keto recipes and glad I found this one.

      4. 5 stars
        Excellent!! Thank you! ❤ soooo good!! My 25 year old son complimented it and he usually loves meat he mentioned twice how good it was THANK YOU!!!!

      5. 5 stars
        Si delish. Never had a curry dish before. This was creamy and savory but not overpowering. Made in instantpot, no changes too recipe.
        Thanks again!

      6. 5 stars
        I made it today.I can t belive it turn out to be so tasty ,without any meat at all.I have three men in the house and all liked it.Thank you ,for such a great recepie 🤗

        1. You are so welcome! I can so relate cause I have 3 men too. Whenever they see no meat on their plates I hear “sighs” and then they usually calm down. 🙂

      7. 5 stars
        This is one of my favorite recipes. So delicious. I probably make it every other week but would happily eat it every other day. Even my carnivore boyfriend loves it. I use the slow cooker method and if I have carrots and celery on hand I dice that and throw it in for an added veggie boost (and then add a little more of the spices too). Thanks you so much for sharing this!

      8. 5 stars
        I made this and it was delicious! I added a handful of spinach and kale to get some greens in. We had it with Jasmine rice. Yum!

      9. 5 stars
        I just stumbled across your blog and besides being impressed with this tasty sounding dish – I’m surprised we’re “neighbours”. My family is on the island too! Can’t wait to dig into your recipes.

      10. 4 stars
        It is on the stove top as I jot this note to you. I gave it a taste, smooth sauce, lentils are not quite cooked, but very mild not spicy enough. Should I add more curry?

      11. 5 stars
        This was delicious! Very glad that I made a bit pot, as I have had leftovers three times since – and it is just as good four days later (maybe even better?). It is excellent with a dollop of greek yoghurt and chopped cilantro on top! I ran out of tomato paste – I only had half the amount, and it didn’t suffer at all. This will go into the regular rotation!

      12. 5 stars
        I love this dish. It’s so delicious with the right amount of spices. Of course you can add a bit more curry powder if you like it spicy like my son and I do. This dish takes no time to make and goes a long way. Try it! You will not regret it.

      13. 5 stars
        Just had this for lunch and loved it! I made it as a freezer meal and cooked in the instantpot. I will definitely make it again, and keep a few freezer meals on hand. I thought the tomato paste was a little overpowering, and will try half a can next time. I ordered some of the reusable freezer bags you recommended (but didn’t see them in your amazon storefront!). Thank you for another wonderful recipe!

      14. 5 stars
        This recipe was simple and soooooo delicious! My family couldn’t stop tasting from the pot. By dinnertime it was nearly gone!

      15. 5 stars
        I tried this for the first time and it was absolutely DELICIOUS !!! I upped my spices and used low sodium chicken broth instead of water, served it with garlic butter Naan bread. OMG !!! Definitely will be on my favourites list.

      16. 5 stars
        I looooooove this recipe! It’s a go-to meatless meal option for our family. The flavour is incredible. I add 1/4-1/2 tsp of cardamom and a bit more salt than called for and make on the stove. It’s even better when I have the energy to make naan bread. Thanks for the awesome recipe!

      17. 5 stars
        Made this last night, and it turned out delicious! Followed the recipe exactly. Paired it with some rice and homemade naan. Thanks for the easy, tasty recipe!

      18. 5 stars
        Tastes amazing (the coconut milk – wow) & quickest meal on the planet if done in the IP. Well worth keeping the ingredients on hand, my husband could eat this every week.

        1. 5 stars
          Followed recipe but was generous with spices. Delicious! Next time I will add a little heat by adding red pepper flakes and/or chili powder. Thank you for a great and easy recipe.

      19. 5 stars
        I wanted to use my new pressure cooker and also make my first ever easy Indian dish! I’m glad it was this! My boyfriend said “this is the best thing you’ve ever made.” Yay!

      20. 5 stars
        My very picky 10 year old said “this is really good”
        She has previously said yuck to all lentils and beans. Winning!

      21. 5 stars
        OMGOODNESS !!!!! They were delicious! I did not have corriander, however , I replaced it with fresh dill, parsley, tarragon and cilantro. So much flavor!!! Thank you!!!!!

      22. This looks delicious!!!! My husband absolutely hates anything coconut. Wierd, I know, lol. I was wondering if I could use evaporated or 2% milk instead? Cooking a turkey breast and just wanted a nice healthy side….forgive me Mashed Potatoes. Thanks so much, and I look forward to making this!!

        1. I think it would work. I have never cooked with it or tasted but saw consistency and if you think it wouldn’t curdle then do it.

          1. They say it’s a great replacement for coconut milk, because of the higher fat content in recipes. Making it tonight, we shall see.
            Thanks for your recipe and input.

          1. Hi Olena, I see a two of coconut oil in the ingredient list but don’t see where to add that in the Instant Pot. Was I supposed to put the oil in the pot before the onion?

      23. 5 stars
        This is my all time favorite lentil curry. It honestly tastes like a comfort food that I never knew I needed. Simple and delicious!

      24. 4 stars
        First time recipe. Vegetarian so substituted the oil with no salt veggie broth & light cocunut milk. Was delicious & have added to my recipes

        1. 5 stars
          All I can say is wow and a big one at that! I was browsing the web and found your recipe and am I glad I did. The only extra thing I added were 2 tablespoons of tomato ketchup. Had mine with pumpkin mash because I couldn’t get the usual cauliflower rice I substitute for normal rice. I loved it! I have been looking for a go to easy to prep meal. This is it! Thank you so much.

      25. 5 stars
        I made this as a freezer meal with red lentils. The whole family loved the result! However, I think next time I would use crushed tomatoes to avoid the chunks (it’s just a texture thing for me). Thanks for sharing it!

          1. Have not made this yet but my daughter has several times for Vegan/Vegetarian friends and loves it. I am curious about your use of tomatoes. Is this replacing the paste or in addition to it? Other adjustments? Thank you.

            1. So happy to hear, Suzanne. Honestly I added fresh tomatoes for a pop of colour in the pics. Tasted good as well but totally optional. Enjoy!

      26. 5 stars
        Made this in the Instant Pot, so quick to put together, lentils were perfectly cooked and everyone liked it.
        I almost followed the recipe as written :). Used brown & green lentils, had no curry powder so eyeballed a mixture of curry spices (ground: chili, cumin, coriander, ginger, turmeric, mustard, bl pepper). When it had finished cooking I added some garam masala for extra depth of flavour. Leftovers were great.

      27. 5 stars
        I made this and was nervous about the time for the instant pot but made it as the recipe directed and it came out awesome. Delicious. Green lentil hold their shape so it didn’t turn to mush. Added some chunky carrots just cause I like them and used veg broth instead of water

      28. 5 stars
        Haven’t tried it yet but it gets 5 stars because I know I’ll love it. I’ll report back. And for anyone questioning how long to cook it, I say listen to Olena. She knows her stuff!! (Like do we disobey Waze? Not according to my past experience! Same with Olena lol!)

      29. I’m about to try this in my instant pot – 25 min sounds like a lot (my little IP recipe book says 4-6 min for green/brown lentils). Also, I plan to at least double it (I have the larger 8qt model) and that takes longer to heat up/cool down…
        Normally with a recipe like this I’d ‘saute’ the onions, garlic, spices, add the lentils & water, ‘manual’ for 4-6 min, use a natural pressure release (10 min) and then add the coconut milk & tomato paste. But now I’m torn. Do I try the IP directions indicated in the recipe above? (I don’t want to wreck supper! 🙂
        Has anyone else made this in the IP??

        1. With Instant Pot you add everything at once otherwise there is no point to use IP. Food cooked under pressure comes out more flavorful eliminating need for sauteing. Keep same cooking time for double ingredients. I wrote this recipe based on making it in my 8 quart numerous times. If you have doubts, just make it on the stove. Doesn’t matter how you cook it – it will taste the same.:)

      30. If I’m making this as a freezer meal for the instant pot, do I need to add the coconut oil? Or should I just leave it out? Thanks!

      31. 5 stars
        Delicious! I had everything in the house for this and was in the mood for curry so we gave it a go. I used Trader Joe’s light coconut milk and it worked well. I also threw in some cubed sweet potato, a large seeded and chopped tomato that had to be used and spiced it up with hot sauce but otherwise followed the recipe (for a change). This really hit the spot. Thanks!

      32. 5 stars
        This recipe is so good and so easy. I usually end up adjusting new recipes to better suit my family’s tastes but I won’t be changing a thing with this–it’s perfect as is! Thank you, Olena!

      33. 4 stars
        Hi, I am Jennifer from Calgary and have a hard time making toast.
        I have made this in the slow cooker, twice now. The first time, well uh, uh. Second time tho, perfecto. Almost. I just found it a little bland. Although quite enjoyable. Any suggestions?

        1. Lol u r cute! Yes the best way to jazz it up are the toppings after – cilantro, lime, green onion, sour cream and cheese. Or add more spices to taste to the curry itself.

      34. 5 stars

        I made this recipe the other day and it was a hit with my husband who doesn’t like green lentils. YAY!

        I did make some alterations:
        It’s tomato season here, so I used a large tomato in place of the paste.
        I soaked my lentils for a few hours first and used the same amount of water which made this a soup.
        Once the lentils were cooked, then I added the coconut milk. Coconut milk can curdle easily so I prefer to add at the end of cooking.
        I used a little bit more coriander than what the recipe calls for.

        Thanks for the recipe, it’s a keeper!

        1. You are very welcome, Jozette! Glad you made it work for your tastebuds. I fing quality coconut milk like Thai kitchen doesn’t curdle.

      35. 5 stars
        We are always looking for new vegan recipes to try. This dish is easy to make, and the Indian spicing is delicious. We will definitely make it again.

      36. Hello,

        I recently switched to a plant based diet (still eat eggs, soooo hard to NOT do eggs for breakfast) and i have been pretty blown away with this blog recipes, they look so fancy and easy to pull off 🙂

        Just one question – maybe a dumb one – the measures regarding this particular recipe refer to “tbs”.Is this a teaspoon or a tablespoon?

        Thank you

        1. Hi Tiago. So happy to hear that. Have you tried chia pudding for breakfast? I don’t eat plant-based but I rarely eat eggs for breakfast. I love chia pudding for breakfast!
          As a rule of thumb, in recipes tsp=teaspoon and tbsp=tablespoon. Please let me know how you like this lentil curry recipe.:)

      37. For the Instant Pot version, why don’t you saute the onions with spices first to get more depth of flavor, like you do with the Crockpot version? This is one of my favorite recipes! But I ditched my slow cooker after getting the Instant Pot, and wondering why you shouldn’t stir. Will it create the dreaded “burn” message?

        1. You don’t have to sauté with instant pot because food cooked under pressure comes out more flavourful than using slow cooker or stovetop.
          Yes and stir especially with tomato products cause Burn often.

      38. 5 stars
        I tried this recipe for the first time and it turned out soooo good! The flavours are just unbelievable! My whole family loved it it was finished within minutes! I didn’t have tomato paste and exchanged it with tomato sauce. Thanks a lot! I’ll be trying other meals as I really love the “healthy and simple” emphasis and the fact that various prep methods are so nicely outlined.

      39. Hi, I know this recipe is a few years old so this is a late comment but I’m hoping you still see them! This recipe looks so great and I’m planning out some freezer meals. I’m a little confused by the freezer meal directions though because it says to follow up to the final cooking step. If this is going to be an instant pot recipe does that mean I don’t cook anything? Just throw all the ingredients together as is and freeze? What about for the slow cooker? Thanks so much in advance!!

        1. Of course I check everything and reply and update older posts.:) Yes, it is not necessary to fry onion and garlic if using Instant Pot. Everything uncooked goes in frozen. Sorry, I will clarify that. In slow cooker, cook from frozen on Low for 9 hours or on High for 5 hours. In Instant Pot, cook from frozen for 25 minutes with Quick Release. Don’t forget to add 3 cups water before cooking. Have fun! I love freezer meals!

      40. 4 stars
        Made the slow cooker version almost exactly, but mine needed a bit more water cooked on high after 3 hours to keep going. Added some acid at the end (lime juice) and served over quinoa. Really good. Could use some heat, if you like that.

      41. 5 stars
        question – i made red lentils and it tastes good but it’s just a mush. How is it supposed to come out – how is it meant to be eaten?

        thanks! Great recipe

        1. Hi Andrea. This is green lentil curry. Red lentils do not hold their shape as well as green. Curry supposed to come out like in my pics, with green lentils. Flavour doesn’t change though.:) You eat it with Greek yogurt and whole wheat pita or naan, toasted or warmed is recommended.

          1. thanks! i know, i only had red lentils and really wanted to make it. Next time i’ll go with green and for now, this will be a thick soup. Which is anyway my favorite thing to eat.

      42. 5 stars
        This was a great and easy recipe!! Had multiple people try it and absolutely loved it. I made it, but added chicken which was nice touch!

      43. 5 stars
        This is fantastic! All I had was low fat coconut milk so that is what I used. I ended up freezing 1/2 and it was even better re heated. I ate it over fresh spinach.I have really liked all the recipes that I have made from your site. Thanks

      44. 5 stars
        Can you use red lentils with this recipe? I have made it with green in the past and loved it. I just couldn’t find green lentils this time!

      45. 5 stars
        I’ve made it twice, it turned out great! I want to be able to find it easily and share it with my networks. Would you please please post it to allrecipes? Its not my creation, so it doesn’t feel right copying it over myself!

        1. Hi Ashley. I appreciate you asking and not re-publishing my content. I make a living of off recipes I publish here and giving my own recipe to allrecipes would take that income away from me. I suggest you save the recipe to your main screen if you have an iphone, you know that rectangular button with an arrow at the bottom of each page?! Then you can easily access it. Also to share, I have Facebook, Pin and Email button on every page. Glad you enjoyed the recipe and hope this helps.

      46. I tried to make this today… it has been in the crockpot for 6 hours and it isn’t think… more like a soup! I am going to cook up some rice and pour it on that so we don’t waste it but any idea on where I may have gone wrong?

        1. Let it cook a few more hours, you won’t need rice or waste the green lentil curry. Lentils will absorb the liquid, don’t worry!:) Crockpots differ, yours might cook food slower.
          Also, have you stirred it?

          1. I cooked it longer and it thickened – we didn’t end up eating it on rice but was still a bit more of a soup texture. I actually liked it better the next day after it was in the fridge for a bit – found it thicker. Also, I realized I soaked my lentils overnight – I’m guessing this isn’t needed!? Could it be part of the reason it was more liquidy? I did stir it a couple times – should I not have!?
            I also added Sriracha sauce when I ate the leftovers and loooooved it that much more! Definitely attempting this again soon

            1. You don’t have to soak lentils. That’s reason one your curry was soupy. Secondly, every time you open a slow cooker you let the built up steam out and you have to add about an hour of cooking time. So mystery solved. You just leave slow cooker alone and let it do its job. 🙂

      47. 5 stars
        Really tasty. Easy to follow instructions and simple ingredients. I wouldn’t have thought of putting coconut milk and tomato paste together but it works really well. Really lovely taste ?

      48. 5 stars
        This is the best Indian food recipe I have ever seen so far. I like how you give your instruction in a very easy manner. I am an inspiring chef and I want to cook my very own curry soon.

      49. So I love curry…. I’m obsessed actually. I wonder how this would turn out without tomato paste. I just found out I have reactions to tomato paste and canned sauces as well as canned diced tomatoes. Not sure how mad my reaction is to fresh tomato as I don’t typically eat fresh tomatoes. I’ll try to remember to come back and update how it turns out ?

      50. 5 stars
        This is by far our family’s favorite lentil recipe – mostly because our kids, 10 and 6, can’t get enough of it!!! A dab of yoghurt and a sprinkle of fresh coriander has them asking for 2nd or even thirds!!!
        I add a dash of habanero sause to mine- but I food a little spicy,
        This is a MUST ADD to your recipe roledex!!
        Thank you!!!

      51. 5 stars
        This recipe was easy to follow. I didn’t have any cumin or coriander but used chili flakes and powder with curry. Came out amazing. The best lentils I’ve made ever. I will be remaking this and freezing some for the future.

      52. All I have are brown lentils… I buy them at a middle eastern bakery/deli. You say any kind,green or yellow but you did not mention brown.

        1. Hi Barbara. I have never seen or cooked brown lentils but from a quick search that I did I think you can use them. Any lentils work, the texture of final dish might be different. That is all.

      53. 5 stars
        This was super delicious, thank you! We ate it with romaine lettuce wraps, halved grape tomatoes and plain Greek yogurt!

      54. 5 stars
        I’m currently making this recipe. I kept it just as the cook/author wrote the recipe, BUT I doubled the spices and added a couple dashes of cayenne as we are all fire-breathing adults around this house!! YUMMY! I love all the flavors! Pinned it to my “Veganomics” board to be referred to again and again! Thank you!

      55. 5 stars
        This was really good! I discovered I was out of curry powder so had to use tikka paste, which had all the things in it. I also fried up some chunky mushrooms with a bit of cardamom and added that near the end. Awesome! Thanks for sharing. 🙂

      56. 5 stars
        This is a wonderful recipe! I really appreciate that you added the Dutch oven instructions because I don’t have a slow cooker. I substituted coconut cream for half the coconut milk and it was extra creamy. Super bonus- my picky 2 year old ate two huge bowls of this!!

        1. Hi Darah. Glad to hear.:) Yes, any lentils. As long as you measure the same amount. The texture will be a bit different because red lentils fall apart more.

      57. 5 stars
        This is absolutely delicious and the BEST thing I have in months!!! Thank you!!!!!! I cooked it too long in the crock pot and it started to burn. I boiled more water and added it. my 3 year olds loved it!!!!

        1. Hi Allyson. Flattered to hear your munchkins approved. I started my kids on whole foods early too and now have barely any problem feeding them. It does pay off.

      58. This looks amazing, cant wait to try it! I am in the UK though and unsure what to use – here, we don’t have tomato paste in cans, we have tomato puree that comes in tubes, or passata in jars/cartons. Which do you think? Judging by the photo, I think puree is probably closer, but thought I’d ask! Thanks 🙂

        1. Hi Rachel. Yes it is puree. I just googled the image and it says “double concentrated” on Tesco brand. I remember my mom studying in England many years ago and she shopped at Tesco. So I figured that is what you have. Passata is just strained tomatoes that wouldn’t work in this recipe.

      59. for the stovetop method, is 45 min the correct cooking time? Just tried this as instructed, but my lentils are not soft. Like eating tiny pebbles. Should they cook longer?

        1. Hi Rebecca. I apologize for not replying sooner but my website was down all day due to hosting issues. We are working on it this week. Yes, you can cook longer. Not sure why this happened. Usually if I bring lentils to a boil and cook them covered on low 2 they take 45 mins. Definitely not more like beans.

        1. You are welcome! I can’t say I love all Indian food but some for sure. I’m not a fan of their sweets. Just very different…I’m sure Russian sweets might look the same lol

      60. 5 stars
        So tasty looking! My husband recently realized he likes lentils (yes!!!) and we have everything on hand to make this lentil curry. Pinning so I don’t loose track of your recipe!

          1. 5 stars
            I love this recipe! I like my indian food spicy, so I doubled each spice. I was out of cumin so replaced with two teaspoons garam masala, and I threw in a few cardamom pods. Was not overly spicy with these changes, especially since we ate it with brown rice. Thanks for the recipe.

            1. That works great! Amount of spices are a personal taste. I find ethnic people and certain North Americans like a NICE BIG punch of spices.:) Their small kids eat more spicy foods than my husband can handle LOL

      61. It’s late now. I want to make this in the morning to leave it but I don’t have coriander. Is it a deal breaker? Is there an alternative?

        1. It’s fine. Not a deal breaker. Adds nice flavour but it’s OK. You can taste curry once cooked and add cumin instead of coriander if desired.

        1. I eat curry on its own but you can serve it with whole wheat pita or bread. It is one pot meal and quite filling. My husband likes it with bread. 🙂

      62. 5 stars
        This was amazing! I did need to add extra water and this was done in about 2 hrs on Low heat. I added 15 oz diced tomatoes in juice which added to the flavor. Thinking about adding some garam masala.

      63. 5 stars
        I tried these tonight and LOVED them… Was looking for different healthy recipes for the new year and this DEFINETLY fit the bill! Thank you so much for posting this 🙂

        1. Yay! I love lentils too – cheap, fast, high in protein, great vegetarian alternative to meat, and one of my kids eats them. You are welcome!

      64. Only after buying all ingredients I realized that I need crock pot and I have never heard about it before (probably because I am from Denmark), but I am doing it old school on the stove and waiting for the result!

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