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Meatless Mondays: Lentil and Vegetable Curry

Updated: Jun 15

This hearty lentil and vegetable curry is packed with flavor and nutrients. It's perfect for a comforting meal and can be easily customized with your favorite vegetables.


  • 1 cup dried lentils (green or brown), rinsed and drained

  • 2 tablespoons olive oil or coconut oil

  • 1 large onion, finely chopped

  • 3 garlic cloves, minced

  • 1 tablespoon fresh ginger, grated

  • 1 large carrot, chopped

  • 1 bell pepper, chopped

  • 1 zucchini, chopped

  • 1 cup cauliflower florets

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (14.5 oz) coconut milk

  • 2 cups vegetable broth or water

  • 2 tablespoons curry powder

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon smoked paprika

  • Salt and pepper to taste

  • Juice of 1 lime

  • Fresh cilantro, chopped (for garnish)

  • Cooked rice or naan bread (for serving)


  1. Prepare the Lentils:

  • Rinse the lentils under cold water and drain.

  1. Sauté the Aromatics:

  • In a large pot or Dutch oven, heat the olive oil or coconut oil over medium heat.

  • Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

  • Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

  1. Add the Vegetables:

  • Add the chopped carrot, bell pepper, zucchini, and cauliflower to the pot. Cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften.

  1. Spice It Up:

  • Stir in the curry powder, ground cumin, ground coriander, turmeric, and smoked paprika. Cook for 1-2 minutes, allowing the spices to toast and become aromatic.

  1. Add the Liquids and Lentils:

  • Pour in the diced tomatoes, coconut milk, and vegetable broth or water.

  • Add the rinsed lentils to the pot and stir everything together.

  • Season with salt and pepper to taste.

  1. Simmer:

  • Bring the mixture to a boil, then reduce the heat to low and cover the pot.

  • Let the curry simmer for about 30-40 minutes, or until the lentils and vegetables are tender. Stir occasionally to prevent sticking and ensure even cooking.

  1. Finish and Serve:

  • Once the lentils are cooked and the curry has thickened, stir in the lime juice.

  • Adjust seasoning with additional salt and pepper if needed.

  1. Garnish and Enjoy:

  • Serve the lentil and vegetable curry over cooked rice or with naan bread.

  • Garnish with fresh cilantro before serving.


  • Customize Your Veggies: Feel free to add or substitute any vegetables you have on hand, such as spinach, peas, sweet potatoes, or green beans.

  • Add Heat: If you like your curry spicy, add a chopped chili pepper or a pinch of cayenne pepper.

  • Creamier Curry: For a creamier curry, you can blend a portion of the cooked curry and then stir it back into the pot.

Enjoy this nutritious and flavorful lentil and vegetable curry as a satisfying meal any day of the week!

Wishing you peace, prosperity, and a full belly!

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