Green lentils, onions, and red peppers are simmered in a flavorful green curry coconut sauce and served over fluffy quinoa for a delicious dinner that's ready in 45 minutes!
This 45-minute vegan meal is simple to make, it's inexpensive, and it makes a large batch so you'll have lots of delicious leftovers! The green curried lentils are hearty, satisfying, and extremely flavorful, and they pair perfectly with the rich and creamy green curry coconut sauce. This is a family favorite recipe that I make at least once a month because it's so easy and filling!
Step by Step Instructions
Start by cooking the green lentils until they're soft but not mushy. Drain any excess water and set them aside. In a large pan, saute the onions until they're soft and translucent. Add the minced garlic, dried seasonings, and curry paste, and let it cook for a few minutes.
Add the vegetable broth, cooked green lentils, frozen red peppers and the coconut milk. Stir to combine and bring it to a low simmer. Then reduce the heat to medium-low and let it cook until the peppers are warmed through. Finish with a squeeze of fresh lime juice.
Serve a big scoop of the curried green lentils over fluffy quinoa or brown rice and top it with a slice of lime.
Serving Suggestions
I usually serve the green curry lentils over fluffy brown rice or quinoa. It would also be delicious over mashed sweet potatoes or baked potatoes. If you need an easy side dish to go with it, any of the following recipes would be good options:
How Long Does it Last in the Refrigerator?
Store the lentils in an airtight container in the fridge and it will stay fresh for 4-5 days.
Can I Freeze It?
These green curry lentils freeze and defrost perfectly! This recipe makes a big batch, so I will often freeze half for a future dinner.
How to Reheat it
From the Freezer: Take the container out of the freezer and put it in the fridge to defrost for 24 hours. Follow the fridge directions to reheat the lentils.
From the Fridge: You can warm up the lentils in a bowl in the microwave for 1-2 minutes, or you can put them in a pot to reheat over medium heat on the stove, stirring occasionally. If the lentils are too thick, add 2-3 tbsp of water or vegetable broth to thin the sauce.
Recipe Variations
To keep this green lentil curry recipe as simple and inexpensive as possible, I only used lentils, onions, and frozen vegetables. The lentils are definitely the star of this recipe, but you can add as many vegetables as you like!
- Add More Vegetables: Broccoli florets, snap peas, cremini mushrooms, zucchini, cauliflower florets, or butternut squash would be delicious in this lentil curry.
- Make it Spicy: To make this dish spicy, you could add ¼ tsp cayenne pepper or add 1 minced and seeded jalapeno.
- Add Spinach: Get your greens in by adding 5 oz of fresh spinach or (1) 10 oz bag of frozen spinach. Spinach is delicious in curry!
Substitutions & FAQ
- Green Lentil Substitutions: You can substitute brown lentils, red lentils, chickpeas, or split peas.
- Green Curry Paste Substitutions: Red curry or yellow curry paste can be used instead.
- Coconut Milk Substitution: I've made this recipe with unsweetened almond milk when I was out of coconut milk. It's not as creamy, but it's still delicious.
- Is this recipe spicy? No, these green curry lentils aren't spicy. It depends on which green curry paste that you use. Some green curry pastes are spicier than others.
Success Tips
- Use full-fat canned coconut milk (not from a carton) to make the sauce extra rich and creamy.
- You can use homemade curry paste, but I prefer to use a jar of pre-made curry paste to save time. It's just as fragrant and delicious as anything I've eaten at my local Thai restaurant.
- Store the leftover lentils in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Want More Vegan Lentil Recipes?
49 Super Tasty Lentil Recipes for Lentil Lovers!
Creamy Chickpea Lentil Spinach Soup
Yellow Thai Cauliflower Red Lentil Curry
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Vegan Green Curry Lentils
Equipment
- Medium Sauce Pan
- Large Saute Pan
Ingredients
- 2 cups uncooked french green lentils
- 3-4 tbsp vegetable broth (or water)
- 1 medium onion diced
- 4 medium garlic cloves minced
- 4 oz bottle Thai green curry paste
- 2 tbsp curry powder
- 1 tsp ground cumin
- ½ tsp turmeric powder
- ½ tsp sea salt (add more to taste)
- 2 cups vegetable broth
- 14 oz can unsweetened coconut milk
- 10 oz bag frozen red peppers
- 2 tbsp lime juice
Instructions
- Cook the lentils in a medium sauce pan according to package instructions. Drain and set aside. While the lentils are cooking, start cooking the onions.
- In a large pan, saute the diced onions in 3-4 tbsp of vegetable broth until soft and translucent. Add the minced garlic, 4 oz green curry paste, 2 tbsp curry powder, 1 tsp cumin, ½ turmeric powder, and ½ tsp salt. Stir to combine and let it cook for 2 minutes, it should smell very fragrant.
- Add 2 cups vegetable broth, all of the cooked green lentils, frozen red peppers and the can of coconut milk. Stir to combine and bring it to a simmer. Reduce the heat to medium-low and let it cook for 20 minutes, stirring occasionally. The sauce will continue to thicken as it cooks.
- Stir in the lime juice and serve the lentils over warm quinoa or brown rice. Garnish with a slice of lime.
Notes
- Use full-fat canned coconut milk (not from a carton) to make the green curry sauce extra rich and creamy.
- You can use homemade curry paste, but I prefer to use a jar of pre-made green curry paste to save time. It's just as fragrant and delicious as anything I've eaten at my local Thai restaurant.
- Store the leftover lentils in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal.
Nutrition
*This recipe was originally shared on 2/8/19, but I updated it with new pictures on 8/16/20.
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