Green Lentil Curry is hearty and comforting with a delicious blend of lentils, coconut milk, and warming spices for a naturally vegan, protein packed meal. Cook on the stove, in Instant Pot, crockpot, or even prepare it as a freezer meal!
Pulses are perfect for meat free meals like this Instant Pot lentil soup, lentil casserole, and Instant Pot dal.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients for Green Lentil Curry
- How to Make Green Lentil Curry
- Can I Make It in Slow Cooker or Instant Pot?
- Tips for Best Results
- Optional Add-In’s and Variations
- Serving Suggestion
- How to Store and Reheat
- How to Make It a Freezer Meal
- FAQs
- More Curry and Lentil Recipes
- Green Lentil Curry Recipe Recipe
This Indian inspired green lentil curry recipe is crowd pleasing, child approved and has quickly become our favorite healthy dinner!
With their “meaty” texture, lentils are an excellent plant based protein to enjoy as part of any meat free meal.
Why You’ll Love This Recipe
- Multiple cooking methods: Stovetop, Instant Pot, crockpot, or freezer meal methods, all almost entirely hands off!
- Low budget: Dried lentils, canned coconut milk, and spices are all pantry staples and budget friendly.
- Plant based protein: Lentils are packed with protein, fiber, and many vitamins and nutrients. Perfect for meat free Mondays and other meatless meals.
- Diet friendly: Gluten free, dairy free, meat free and vegan.
- Comforting: The combination of “meaty” lentils, creamy coconut milk, and warming spices is wholesome and satisfying.
- Super easy: Depending on which method you use, this recipe can be one pot meal, hands off, and even entirely no stir. All methods are super easy though!
- Make ahead: Refrigerate leftovers for 5-6 days, freeze for 3 months, or turn into a freezer meal!
Ingredients for Green Lentil Curry
This lentil curry recipe requires just 9 simple ingredients (plus salt).
- Lentils: Uncooked and unsoaked green or brown lentils are the best as they hold their shape better.
- Coconut milk: Use high-quality full-fat coconut milk for the best results. Try to choose brands that have a clean ingredients list like coconut cream, water, and guar gum at the most. Avoid brands with lots of preservatives. I’ve also found that several organic brands are lumpy. My favorite brands are 365, Thai kitchen, Trader Joe’s, and Compliments.
- Aromatics: You’ll need garlic and onion.
- Tomato paste: Use canned or tube tomato paste. You could substitute a plain tomato sauce, though it won’t be as flavorful.
- Spices: I use a combination of ground coriander, turmeric, cumin, yellow curry powder, and salt.
- Cilantro: To garnish.
- Coconut oil: Or another neutral cooking oil like avocado oil.
- Vegetable broth: You can use water but low sodium vegetable broth or chicken broth will provide far more flavor. Use ready made broth or a bouillon cube.
How to Make Green Lentil Curry
Here is a brief summary of how to cook this green lentil curry recipe on the stovetop. Refer to the recipe card at the bottom of the page for full details.
- Saute the aromatics: Heat a large pot or Dutch oven with oil, add garlic and onion, and cook until slightly golden. Add spices, then stir frequently for 30 seconds.
- Add the remaining ingredients: Add the coconut milk, tomato paste, lentils, and water. Bring to a boil, cover the pot with a lid, and simmer over low heat for 45 minutes.
- Allow it to rest: Remove pot from the heat and wait 5 minutes.
- Add cilantro: Open the lid, add fresh coriander or green onion, stir and serve.
Can I Make It in Slow Cooker or Instant Pot?
Yes. You can set it up in the morning and have it ready and waiting by dinner time in a crockpot. Or set it in Instant Pot and walk away.
- Slow cooker: Sauté the onion and garlic with the spices. Transfer to your crock pot along with all the remaining ingredients (except garnish) and cook on High heat for 3-4 hours or on Low heat for 6-8 hours.
- Instant Pot: Add the ingredients (except garnish) to your Instant Pot in the following order: onion, garlic, turmeric, coriander, curry powder, ground cumin, salt, green lentils, water, coconut milk, and tomato paste. Don’t stir! Cover, seal, and pressure cook on High pressure for 25 minutes. Then quick release and enjoy!
Tips for Best Results
- Sort and rinse the lentils: Pick out any loose hidden stones and shriveled lentils if there are any, then rinse lentils in a colander to remove any remaining sediment, dust or debris.
- No need to soak the lentils: In fact, I recommend you don’t! Otherwise, the liquid ratio will be off and you’ll notice this recipe is more soupy than thick. You can usually continue to cook the lentils to reduce it further, but it’s quicker and easier to skip soaking the lentils.
- Make sure your curry powder is fresh: It is the key to the most delicious curry! I buy organic yellow curry powder from Splendor Garden on Amazon.
- Adjust the heat: This lentil curry is highly adaptable. Use a mild, medium, or hot curry powder, and make it even hotter with extra chili powder or flakes.
- Adjust the consistency: If at any point, you notice your dish is getting too dry, feel free to add more water or broth.
- When using other lentils: The cooking time and texture can vary, so keep an eye on the recipe.
Optional Add-In’s and Variations
- Other types of lentils: I don’t recommend using red lentils, as they take a minimal amount of time to cook and tend to fall apart and become mushy when cooked. It’s technically fine to use black or brown lentils in this recipe, however the cooking time varies, so it may require some recipe tweaking. The texture will also vary. I avoid black or Puy lentils, as they stay very firm and don’t provide the same creamy, thick texture as other types.
- Diced tomatoes: Add a pop of color and freshness alongside or instead of the tomato paste. 14 ounces can will do.
- Extra spices: Add a pinch of garam masala, 1/2-1 teaspoon of dried ginger or about 1/4 teaspoon of cardamom for extra depth and flavor.
- Leafy greens: Spinach, kale or Swiss chard will easily add extra nutrients to this lentil curry.
- Other vegetables: Experiment with adding finely chopped carrots, green beans, sweet potato, celery, cauliflower, red pepper, peas, etc.
- Additional protein: I’ve added leftover baked chicken breast and other meats several times, adding it in towards the end (just long enough to warm the meat) before serving.
- Citrus: Add a splash of lime or lemon juice at the end for brightness or serve it with lemon or lime wedges.
- Sugar: I rarely find this necessary. However, if you want to balance the acidity in the dish, add a pinch of sugar, coconut sugar, maple syrup or honey.
Serving Suggestion
One of my favorite ways to enjoy a bowl of this green lentil curry is topped with a dollop of yogurt or sour cream, some cilantro, avocado, lime wedges, and, optionally, even a little cheese. Similar to a big bowl of chili!
You can enjoy this curry alone or serve it with one or more side dishes:
- Bread: Toasted naan bread, pita bread, Greek yogurt bread or cottage cheese bread.
- Grains: Like Instant Pot coconut rice, Instant Pot brown rice, Instant Pot basmati rice, or Instant Pot quinoa. For a lower carb option, you could use cauliflower rice.
- Yogurt: A dollop of yogurt will add creaminess and offset the spice.
- Veggies: Roasted cauliflower or broccoli.
- Salad: Leafy green salads and options like beets with goat cheese.
- Lettuce wraps: I’ll thank a reader (Kelly) in the comments for this idea. Serve the curry in lettuce wraps, yogurt, and possibly some halved grape or cherry tomatoes.
How to Store and Reheat
Store: Allow it to cool, and then store the leftovers in an airtight container in the refrigerator for 5-6 days.
Freeze: After cooling, store leftovers in a freezer-safe container or bag for up to 3 months. Allow it to thaw either in the fridge overnight or on the counter for 5-6 hours.
Reheat: Use a microwave or the stovetop to reheat the curry. I prefer to gently simmer it, covered, on the stovetop with an extra splash of water or broth, stirring occasionally. This should only take a few minutes.
How to Make It a Freezer Meal
Preparing a freezer meal version of this curry recipe eliminates all prep for when you next want to make this dish, for a simple, fuss free meal. It can be prepared for Instant Pot or slow cooker methods.
- Instant Pot: In a gallon-sized Ziplock bag, add all the ingredients, except water or broth and garnishes, finishing with tomato paste on top (very important for Instant Pot). Squeeze out all the excess air, 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.
- Slow Cooker: Pan fry onion and garlic for 3-5 minutes, then add the spices and sauté for further 30 seconds. Transfer to a gallon-size Ziploc bag with remaining ingredients, except water or broth 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.
Love meal prep? Check out my compiled list of 20 healthy freezer meals.
FAQs
Although similar, there are several differences between brown and green lentils. For example, brown lentils contain slightly higher levels of fiber and take slightly less time to cook, with an earthy flavor. In comparison, green lentils retain their shape best when cooking and have a slightly more peppery flavor. However, both work wonderfully for this recipe.
Either will work, though I love to use vegetable broth for extra flavor. Beef or chicken broth work too if you aren’t vegetarian. Be sure to use low sodium broth, otherwise curry may be too salty.
Honestly, I’ve never tried anything other than coconut milk. However, several readers have pointed out their subs in the comments, including evaporated milk, heavy cream, or even Greek yogurt (add towards the end to avoid curdling). For a dairy free option, cashew cream may work.
Technically, yes. But the curry can taste a little flat and won’t be as creamy compared to using full fat coconut milk.
More Curry and Lentil Recipes
- Thai chicken curry
- Yellow chicken curry
- Chicken lentil soup
- Lentil spinach soup
- Chicken and lentil casserole
- Slow cooker lentil soup
Green Lentil Curry Recipe
Equipment
Ingredients
- 1 large onion finely chopped
- 6 garlic cloves crushed
- 1 tablespoon coconut or avocado oil for frying
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1/2 teaspoon coriander ground
- 1 teaspoon salt
- 14 ounces can coconut milk full fat
- 6 ounces can tomato paste
- 2 cups green lentils uncooked & rinsed
- 3 cups water or low sodium broth
- Cilantro and/or green onions for garnish
- Greek yogurt and avocado for serving
Instructions
Stovetop Lentil Curry:
- 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. Add cilantro and/or green onions and stir. Adjust thickness of curry with more broth, if you wish.
- Serve hot garnished with more cilantro or green onions, lime, avocado and yogurt, if you wish.
Slow Cooker Lentil Curry:
- 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 Lentil Curry:
- 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 Cook on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
Video
Notes
- Store: 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 more flavor to the curry. 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.
- Make sure your curry powder is fresh! It is key to the most delicious curry.
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??
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.:)
This recipe is so delicious and warming:) I will definitely make this again!
Glad you liked it, Danika!
this recipe is excellent. it converted me to green lentils 😉 Thank you!!
You are very welcome!
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!
Leave it out cause that’s for sautéing. Good point. I will add that.
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!
Sounds delicious!!!
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!
You are very welcome, Nancy!
This recipe was absolutely gorgeous
Yay! So happy to hear, Lynne! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe.
Delicious and simple! I will be making this again.
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?
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.
Hello,
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!
You are very welcome, Jozette! Glad you made it work for your tastebuds. I fing quality coconut milk like Thai kitchen doesn’t curdle.