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+ servings

Vegan Green Curry Lentils

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! 
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10 servings
Calories 265kcal


  • Medium Sauce Pan
  • Large Saute Pan



  • 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. 


  • 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. 


Serving: 1cup | Calories: 265kcal | Carbohydrates: 30g | Protein: 11g | Fat: 12g | Saturated Fat: 10g | Sodium: 335mg | Potassium: 592mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1230IU | Vitamin C: 45mg | Calcium: 45mg | Iron: 4mg