Lentil Curry

Prep Time
Cook Time
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"This is a good vegan dish that's best served over quinoa, but rice is good too. Serve with plenty of chutney and naan on the side!"

Original recipe yields 6 servings


  • Serving Size: 1 (294.6 g)
  • Calories 450.4
  • Total Fat - 18.9 g
  • Saturated Fat - 15.7 g
  • Cholesterol - 0 mg
  • Sodium - 219.9 mg
  • Total Carbohydrate - 55.2 g
  • Dietary Fiber - 24.8 g
  • Sugars - 9.6 g
  • Protein - 20 g
  • Calcium - 106.6 mg
  • Iron - 7.6 mg
  • Vitamin C - 24.6 mg
  • Thiamin - 0.6 mg

Step 1

Melt the coconut oil in a large pot over medium heat. Add the onion and serrano peppers and cook until the onion has softened and translucent, about 4-5 minutes. Mix in the garlic, ginger, cinnamon stick, curry powder, ground coriander, salt & pepper and cook for 1 minute. Add tomatoes and cook for 5 minutes more.

Step 2

Pour in water, coconut milk and molasses. Bring to a simmer over medium-high heat, then add the lentils and cook until tender (15-20 minutes). Stir frequently as the lentils cook to keep them from sticking. Be careful not to overcook because the lentils will quickly lose shape and turn to a paste.

Step 3

Once lentils are done, remove from heat and stir in the minced cilantro. Check for seasoning and add more salt & pepper, if needed.

Tips & Variations

No special items needed.