One-Pot Lentil Green Curry

When I want a healthy comfort food, I turn to this dish. Bonus? This is a super easy recipe. Let’s curry!

The recipe is easy to make and only requires one pot. It takes about forty minutes. The ingredients are likely to be on hand.

This recipe was inspired by Indian and Thai cuisine. This recipe is based on Thai-inspired curry paste. We add shallot, garlic, ginger, and creamy coconut milk. The lentils and some more spices are then added to make it a little like Indian dal. You’ll have a hearty and delicious plant-based dish in about 25 minutes. Yum.

It would be a great meal for a weeknight, served with rice, bread, or steamed greens. This is perfect for leftovers because it reheats so well.



  • Coconut oil *2 Tbsp
  • One small green pepper ( optional; I used a Serrano pepper/ omit to reduce heat)
  • Fresh ginger minced in 1 tbsp
  • One medium shallot, thinly sliced
  • The original recipe calls for 1.5 Tbsp of minced garlic.
  • Green Curry Paste 4 Tbsp (DIY/store-bought).
  • 1 1/4 cups light Coconut Milk* (canned coconut milk is best).
  • 1 tsp of ground turmeric
  • Curry powder 1 tsp (store-bought or DIY).
  • Black pepper + sea salt – 1 pinch
  • 1 cup green lentils*, well rinsed and drained
  • 1 tbsp coconut aminos, tamari, or soy sauce (if GF is not available)
  • Use 1-2 tablespoons of coconut sugar (or maple syrup) or other sweetener according to your taste.
  • 1 pinch cayenne pepper (optional // for more heat)
  • Fresh lemon juice, 2 tbsp


  • Rice cooked in white, brown, or cauliflower rice
  • Fresh cilantro
  • Slices of lemon or lime


  • Heat a large pot over medium heat. Once the coconut oil is hot, add green chili, ginger, shallots, and garlic. Stir occasionally. Sautee for 3-4 minutes. If browning occurs too quickly, reduce heat.
  • Stir in curry paste. Continue to sauté for 2-3 more minutes. Add coconut milk, curry powder, turmeric, salt and pepper. Stir together.
  • Bring to a boil over medium heat. Stir in the lentils and add coconut aminos or tamari, maple syrup, coconut sugar, and cayenne pepper.
  • Continue to simmer the lentils for 15 to 20 minutes or until they are tender. Add lemon juice and stir once more.
  • Taste the lentils and adjust flavors as necessary. Add more lemon juice to increase acidity. Add cayenne pepper for heat. Use curry paste or powder for a more intense curry flavor. The curry should have a balance of sour and salty flavors with a touch of sweetness and heat.
  • Serve over your favorite rice (I like white or brown, but you can also serve it over cauliflower rice). Garnish the dish with lime or lemon wedges and optionally cilantro.
  • Keep leftovers in your refrigerator for up to 4 days or in your freezer for up to 1 month.

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