1-Pot Lentil Green Curry

Delicious flavors. Used store bought Thai curry paste. Like the others, mine also took on the end of an hour to cook the lentils, continually had to add water. Will definitely make this again. I recommend your recipes to everyone :)

First time we’ve ever been disappointed in a MB recipe. We should have read the comments first. Our lentils cooked 40 mins and are still crunchy. Trying to eat this is rough, but we didn’t know what else to do.
Highly recommend cooking the lentils first, then adding to recipe. Sigh.
The sauce (what’s left of it) tastes great but the hard lentils ruined it.

Excellent! I used red curry paste (that’s all our grocery store had) and it was SO delicious. We had it with coconut basmati rice.

Just made this tonight….sooooo delicious! Love it! Will be a staple for me !!!! The lentils took a lot longer to cook than stated in recipe.

I followed this recipe to the letter and mine came out like a super runny soup with lentils floating at the bottom =/

i read the comments so i soaked the lentils overnight and that solved the problem (if there would have been one). i doubled it, so i used two cans of coconut milk and a cup of homemade veg broth. so delicious!

I made this the other night and it is so tasty!!! I made it again yesterday but with chickpeas and added bell pepper and spinach. Looking forward to eating that tonight :)

Next time I make it with lentil I think I will double up to have lots leftover, as this recipe served 3 of us for dinner with none left.

Hi! Thanks for this recipe, the flavor was delicious. I love one-pot recipes, but for this I would suggest adding the coconut milk in after the lentils have cooked. The coconut milk got pretty oily for me, and like some other commenters have said, the lentils took a long time to cook, I think because they were cooking in the kind of dissolved coconut milk rather than water. I kept having to add water to get them to get tender. But they finally cooked after about an hour, I added some heavy cream, served it with jasmine rice, sauteed kale and sweet potatoes, and plenty of cilantro, and it was delicious.

By the way y’all, it isn’t “rude” to suggest that she call this something different when it’s not authentic dal. It’s just sharing thoughts, and is just as relevant as commenting on the recipe itself.

I made this today for lunch and it was delicious! I added a little more curry paste/curry powder for some heat, and I should have laid off – it was a little hot, but still delicious! I served it over arborio rice, and I’m in love! Thanks for the recipe!

I love this recipe and make it almost every week! I cook the lentils separately in water because I found a lot of the coconut milk was evaporating during cooking. This makes it nice and saucy! I also like to sometimes add chickpeas and/or kidney beans. Sometimes I double the batch so I have enough leftovers to make wraps (I add rice, greens, carrots, etc.) to take for lunch! So good! I love your cookbook and online recipes. Thank you! ??

This recipe is just amazing! I’ve made it 3 times since discovering t last week haha! Everyone in my family loved it and kept requesting it after the first attempt! What a gem you and your recipes are Dana. Thank you so much x

I made this tonight for my husband and I, and we honestly really didn’t like it. I made it following the directions exactly, and when I tasted it at the end, it was just so tangy, with such a strong sour and sweet taste. I used the 2tbsps of lemon juice, and 1 tbsp of coconut sugar, and it was just a surprisingly strong flavor. The lentils were still crunchy too, like many other people said. My husband tried it, and had the same reaction I did, and he usually likes everything. I added another 1.5 cups of coconut milk to let the lentils cook longer, which helped tone done the flavor, but it was still just odd tasting. We were both surprised by the taste, since we love Indian food, and each ingredient in the recipe. This one just didn’t work

After reading some comments saying that the cooking time for the lentils took much longer, I decided to soak them for an hour first. After soaking I cooked them for around 20 minutes like instructed and they turned out good, I didn’t have to add extra water.

It is probably not so close to an authentic dal, but still delicious, cheap and not much work at all! I added 1 tsp of garam masala because I had it laying around.

Will definitely make it again and recommend trying it!

Oh wow – this was so so good! Put it over polenta instead of rice and it was divine. Our new favorite. Thank you!

Oh wow – this was so so good! Put it over polenta instead of rice and it was divine. Our new favorite. Thank you!

Made this yesterday and it is so so so good!!!! Super flavorful and wonderfully easy. Definitely pairing this with some roasted vegetables and rice. Thank you!!

Dana, this was FABULOUS. Perfectly comforting meal on a cold night—and even better reheated. Thank you!

Hello Dana, I’m writing to let you know that I’ve just cooked your lentil dal (here in Poland where I live) and it’s absolutely amazing. I’ve also made your Garlic Herb Flatbread and it was all so yummy. I’ll be definitely cooking so much more from your recipes and I hope to turn the rest of my family vegeterian. Your blog is great!

I made this and just finished eating the leftovers for lunch. I upped the spiciness and used only one can of light coconut milk and supplemented with almond milk but for the most part made it as written. It is a delicious and filling meal that I will definitely be making this again and again. Thank you so much for perfecting this recipe and sharing it with us, your lucky readers!

Unfortunately I did not like this recipe & thought it lacked balance. I don’t think this tastes much like daal and was way too sweet. I’ll have to go back to an Indian cookbook for a daal recipe. I do appreciate the general attempt to make it simple & healthy.

I made this on Monday for my husband and I and this was one of our favorite recipes that we have tried in a really long time. The best part was we were able to stretch it for 3 days and we still weren’t sick of it. I did use two cans of coconut milk which made gave it a little more liquid (next time I’ll try the broth idea for a healthier version). I also used red lentils just because I like the color and we used sushi rice in the rice maker. I think it would be really good with some roasted eggplant, which I may try next time as well. The third night we didn’t have a lot of food left, so we made kale chips and supplemented by putting them on top of the dahl. So yum – this will be in the rotation going forward for sure. Thank you!

Wonderful flavor! And unlike some posters here, I could care less whether it is Thai or Indian—let’s just enjoy it as being a fusion of both. I did use urad dal that I wanted to use up.

Your green curry paste sounds terrific, but I had a can of commercial green paste, so used the 4 T the recipe calls for. Not a great idea. I like spicy; order stuff at least medium spicy to hot at Indian and Thai restaurants—but this is way too spicy. Adding some almond milk to tone it done. I started to read all the comments since I couldn’t believe other people wouldn’t find it too hot since most people are a lot wimpier than I am when it comes to spicy. Finally half way down I did read where you advised to cut the amount down if using commercial paste. I suggest you note this on the actual recipe, both in the ingredients and the directions, because as it stands now it reads like an interchangeable 4 T of either homemade or commercial.

OMG I made this tonight – paired with rice as suggested, and your coconut curried greens. Absolutely fantastic! Filing this one away!

This was an easy and tasty dish!! I made a double batch with 1 hot pepper and somehow ended up much too spicy for me. I added about 1 cup milk and 2 cups water to the recipe and let it simmer for about 30 or so extra minutes- it turned out perfect and cut a decent amount of the spice out.

Thank you as always! I love all of your recipes!

Loved this recipe! It’s the perfect balance of salty, sweet and spicy. I used 1 Tbsp of cane sugar instead of maple syrup and it added a lot of sweetness – I wouldn’t recommend more than 1 Tbsp if using plain sugar.

Bowls licked clean! I used your green curry paste was fantastic, i just double the recipe, left out the chilli, precooked the lentils and came together in no time! Thank you for a wonderful recipe ?

Made this tonight and ate with quinoa and it was AMAZING. Am a homesick Indian student studying abroad with a love for thai food, so it really can’t get better than this for me. Thank you for this amazing recipe!!

I washed and soaked my green lintels an hour before cooking (the bag said they’d come in 45 minutes without soaking), subbed Curry powder for tumeric, a different Asian sauce for soy, regular sugar for coconut, and added a bit of chili powder for heat. It came out great and I had no issues with needing to add more liquid.
Photos of my process and the ingredients I used can be found on my Facebook like for this recipe with #minimalistbaker

This was delicious! I used red lentils and yellow onion because that’s what I had on hand. Took about 40 min to cook, and I ended up adding about a cup and a half of water.

I just made this recipe for lunch and it’s SO FREAKING DELICIOUS I wish I made a double batch.

Made and devoured. Thanks!

I just made this for the second time and it was just as delicious as I remembered! I had frozen some of the green curry in an ice cube tray per your suggestion and they worked perfectly! Thanks for the awesome recipe – it’s so delicious over cauliflower rice with some Gaelic naan!

I made this but used Trader Joe’s Thai Green Curry Simmer Sauce and it was delicious!

This is the legit best thing ever. All my fave recipes are minimalist baker recipes — in my fridge now: general tsao’s inspire tofu, this and banana bread! I am not even much of a commenter. But this is EVERYTHING.

I followed your recipe,only instead of coconut sugar I used brown sugar. It taste awesome. I am an Indian, I never cooked green lentils in this way. But it tastes great. Very innovative fusion of thai an Indian cuisine . Thanks.

I agree with some of the previous comments. I had to add an additional cup of water and the cook time was actually about 1 hour. Also I would start off on low or low – medium heat to avoid burning the shallots & garlic.

Yum! I accidentally used green split peas instead of lentils and they didn’t really cook through (hence it took way longer than 30 minutes) but the flavour was amazing. I also used full fat coconut milk which was a bit thick. Next time I’ll use lentils and light coconut milk and I’m sure it will be perfect.

I made this tonight and it was so delicious, paired with the Minimalist Baker’s Easy Vegan Naan. My family loved it! Definitely will make this again.

I pretty much followed the recipe exactly, using Dana’s Green Curry Paste not store-bought. A couple minor differences, I only had a little bit of lemon juice available, maybe 1 tablespoon, not 2 and I was short about 1/2 cup coconut milk. So I added some water for extra liquid. Also, my lentils took longer to cook. I kept the lid on to cook them for about 25 minutes and then cooked them uncovered for another 10.

All in all it was totally delicious, one of the first things I have made from this blog and I am so excited to try other recipes from the Minimalist Baker. :)

This was fantastic! We have made it twice so far and it will be made again and again. The ingredients are things we always have on hand for the most part – a big plus. I’ve added a large can of pureed tomatoes at the same time as the coconut milk just because they’d been sitting around the cupboard too long. Also added cauliflower the second time around – next time might try it as a soup with an added chicken broth. Absolutely love it!

Really tasty. I’m a bit dubious about very veggie meals because my beloved is a wannabe meat-eater but this was a hit all round.

I’m a big fan of lentils. I have never run into a lentil dish that has brought me problems before this one. The flavors are great, but it needed more liquid for the lentils to soak up. I’m eating my chewy lentils as I type this that if you what saucy dal, halve the lentil amount or cook them alongside, and then add them into the sauce when they start to get a little soft. I wanted this to be my easy Friday meal, but it wasn’t. I added a bit more ginger and tumeric, as well as one more clove of garlic, and that as it. But when I added the lentils in and the liquid reduced, I just kept having to add in water and more coconut milk. It was quite frustrating, and I’ve been cooking for over an hour. At some point there was basically no liquid left. It tastes great, but I certainly wouldn’t waste my time with that method if you’re going to make it.

Five stars! Made this last night and my toddler scarfed down 2 servings. Hubs and I both loved it! Made it exactly as written and used the small green lentils from Trader Joes. I’ll definitely make this again!

So delicious and filling. I will keep this one in my rotation. Easy to make and super flavorful!

This tasted crazy delicious, except the lentils stayed hard no matter how long I cooked it. Making it again tonight with canned instead. Flavor is great.

Simple and delicious! This is now in my recipe rotation!

Omg this is sooooo good. This is so good that I spilled a little on my counter and licked it off.

Dana I just made this dish. It was incredible, I used extra curry powder and store bought Thai green curry paste. I also Pre cooked the lentils to make it easier. I love the warm comforting and creamy taste. I’ll definitely make it again!

So I thought that the Green Curry was phenomenal until I prepared this recipe. I followed it and I had no need for any kinds of adjustments. Incredibly awesome! I added some thinly sliced carrots for color and used a mix of lentils. Command performance for sure!!

The flavor in this is excellent, but I have to say I’ve been waiting for these lentils to cook for about an hour now, and I’m not sure I’ve ever achieved cooked-lentil status in 15-20 mins :) I did think this would be quick and easy, and it’s easy but certainly not quick! I’ll definitely make it again, but with quite a bit more liquid to accommodate the cooking time. Thanks!

Hi Dana,
I made this and it was fabulous! I made regular and gf naan with it and it was super easy and yummy. I also made one without the green curry and pepper for the kiddos and they tried it, in my house that is a success. Love your recipes and mostly my kids do too. I feel like I am making an investment in expanding their future horizons. I am plant based and gf but my kids still have chicken or fish once a week. I love searching for new recipes with them and getting them involved in their health.

this is also great with whole or split yellow mung dal, available at indian grocers. and they also sell a spice call hing or asafoetida which has the same flavor as onions and garlic.

It seemed like my lentils also took a lot longer than 20 minutes to cook, but I wonder if it’s because I added the salt and lemon super early instead of at the very end. The flavors, however, were amazing!

This was excellent!

This recipes flavor is excellent and I’ll make it again. A few changes though, will use red lentils for a creamier finish. In regards to the dried green lentils, three standard is 3:1 liquid to lentil. So you will need to add about 2 cups of water. If substitute canned lentils you will need about 2 cans. Delicious recipe, had it with a spoon of vegan plain yogurt.

This is the first recipe from your website that I have tried, I loved it and this was also a huge hit with hubby. I also made the green curry paste. I used dried lentils and they did take a bit longer but not so that it made a difference. I would rate this a 10 on 10, really really tasty and I appreciate the tips on lowering the fat content. I’ll be ordering your cookbook and appreciate the generosity in posting this delightful recipe. Thank you!

This was lovely! Made it tonight and subbed in thai red curry paste and red lentils and it was still lovely and creamy and filling! New fave!

Made this recipe this morning and it was great! I had Red Curry Paste on hand so used that instead and I also added some leftover chickpeas I needed to use up and they were a great addition.

The flavor of this was fab! However, as some of the other commenters mention, it may take quite a bit longer to cook the lentils (closer to an hour) and I had to add water as all the liquid was absorbed by about 30 minutes. Just a heads up, but overall it was delicious and I would make it again!

I just want to say that I have your book and all the recipes are good. Thanks for being so generous as to share recipes online. I’m sorry some people have rude comments.

This is delicious! It did take way longer than 20 minutes (more like 45 min) for my lentils to cook and mine didn’t turn out quite as creamy as your pictures look. But it tastes wonderful. I also added some chopped cauliflower in the end to add a few more veggies! Served with sticky rice and naan :)

Omg this is one of the best recipes I have made. So delicious and sweet. Only issue im having is that the lentils are taking a while to cook (up to 30 minutes now and still hard…) I used the green curry paste recipe from Minimalist Baker too. Perfect!

Of course you post this when it’s lentil taco night. Now were going to have dal tacos! Thank you!