One-Pot Curried Lentils

Savory, rich, and ultra creamy curried lentils. All made in one-pot and with simple ingredients.

one-pot curried lentils

Many of you have requested one-pot recipe. I’m all on board with that request.

Despite being a food blogger and cooking as my job, I tend to make relatively lazy and simple meals most days. Whether that is throwing together vegetables in a pan and serving it with 90-second rice or reheating leftovers from my recipe testing. My daily eating is not as glamorous as you may think.

It’s these kinds of recipes that make my life, and I am sure all of your lives, just a little bit easier.

One pot? Less to clean up. We all know cleaning the dishes is the worst part of cooking.

one-pot curried lentils

I call these “curried lentils” because it isn’t quite a lentil curry. Yes, it has curry powder in it, but it really is just a comforting, creamy conglomeration of lentils, tomatoes, spices, and vegetables.

What I love so much about this recipe is it utilizes pantry-friendly ingredients, such as dried spices, onions, garlic, lentils, and canned tomatoes. You are more than welcome to swap out the fresh vegetables for frozen!

I recommend serving this dish with rice and/or toasted flatbread (naan, pita, etc).

one-pot curried lentils

If you’re also in to comforting, warm dishes like this I suggest checking out these recipes on my site:

Vegan Farro and Bean Soup

Creamy Vegan Lentil Soup

Vegan Butter Chicken

Creamy Sweet Potato Coconut Stew

These One-Pot Curried Lentils are…

  • Savory and rich
  • Creamy
  • Simple and easy
  • Healthy and nutrient-rich
  • Oh so delicious!

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one-pot curried lentils
One-Pot Curried Lentils
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Savory, rich, and ultra creamy curried lentils. All made in one-pot and with simple ingredients.

Course: Main Course
Keyword: easy vegan dinner recipe, one-pot curried lentils
Author: Taavi Moore
  • 1 tbsp coconut oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • ½ tsp ground ginger
  • 1 cup chopped veggies of choice (I used broccoli and carrot)
  • 1 cup cooked red lentils
  • 2 tbsp curry powder
  • 2 tbsp tomato paste
  • 1 cup diced, canned tomatoes
  • ½ tsp salt (or to taste)
  • ¼ tsp pepper (or to taste)
  • Juice from ½ lemon
  1. Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add onion, garlic, ground ginger, curry powder, and a generous pinch of salt. Saute for 3-4 minutes until onions are soft and translucent. Stir in tomato paste. Cook for 1 minute.

  2. Pour in diced tomatoes and smash them a bit with the back of a fork. Bring to a simmer and cook for 4 minutes. Add cooked lentils and vegetables of choice. Reduce heat to simmer, cover, and cook for 15 minutes. Add salt and pepper as needed. Stir in lemon juice.


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