Coconut Curried Golden Lentils (20 Minutes!)

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A large pan of Coconut Curried Golden Lentils topped with fresh lemon slices

Sometimes you want to make a recipe so badly that you dream about it. This is one of those recipes.

It may be their vibrant golden color, but I just couldn’t wait to cook up these lentils and put them on every bowl and salad from here to eternity.

And oh my did they deliver. Let’s do this!

Wood serving platter with ingredients for making vegan Coconut Curried Golden Lentils

What is Curry Powder?

Curry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. (source)

How to Make Coconut Curried Golden Lentils

This dish comes together in about 20 minutes from start to finish, thanks to the quick cooking time of yellow lentils (which I’ve found to be very similar in texture and cooking time to red lentils).

While you give your lentils a quick boil, prepare a coconut curry sauce with spices, ginger, garlic, and a healthy dose of coconut milk (check out my DIY Coconut Milk recipe).

Pouring coconut milk into a pan of spices for Coconut Curried Golden Lentils

Once the sauce is seasoned, add your lentils and stir. Finish with a bit more seasonings and some fresh lemon juice and “POW” – you have beautiful curried golden lentils!

Since creating this recipe, we’ve learned that this dish is similar to a staple Sri Lankan dish called Parippu made with red lentils, coconut milk, and spices. How fun!

Pouring strained lentils into a large pan for Coconut Curried Golden Lentils

Friends, I hope you LOVE these lentils. They’re:

Perfectly spiced
Hearty + Satisfying
& Seriously delicious

These curried lentils would be delicious atop rice, cauliflower rice, salads, bowls, and more. I could also see them being a delicious part of a wrap or sandwich.

And while delicious on their own, I think these would pair incredibly well with my Sweet Potato Cauliflower Curry, Avocado Sweet Potato Green Salad, Curried Butternut Squash Soup, Curried Beet Soup with Chickpeas, and our Vegan Naan.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Large pan of vegan gluten-free Coconut Curried Golden Lentils with fresh lemon slices

Coconut Curried Golden Lentils (20 Minutes!)

Simple, flavorful curried yellow lentils seasoned with fresh spices, garlic, ginger, and swimming in a curried coconut sauce. The perfect plant-based side!
Author Minimalist Baker
Pan of Curried Golden Lentils with two spoons, lemon slices, and cilantro
4.83 from 154 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 (~1/2-cup servings)
Course Side
Cuisine Gluten-Free, Indian-Inspired, Sri Lankan-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days



  • 4 cups water
  • 1 1/2 cups golden (yellow) lentils* (rinsed and drained // or sub red with similar cook time or green with longer cooking time)


  • 1 Tbsp coconut oil (or water)
  • 1 small shallot (diced // optional)
  • 4 cloves garlic (minced // ~2 Tbsp as original recipe is written)
  • 2-3 Tbsp fresh minced ginger
  • 3/4 tsp sea salt
  • 1 heaping Tbsp curry powder (DIY or store-bought)
  • 1 tsp ground turmeric
  • 1/8 tsp cayenne pepper (for heat – omit if you don’t like spice)
  • 1 1/4 – 1 1/2 cups light coconut milk (DIY or store-bought canned)
  • 1-2 Tbsp coconut sugar or maple syrup (plus more to taste // or sub stevia)
  • 2 Tbsp fresh lemon juice


  • Note: Soaking lentils is optional but can improve digestibility and speed cook time. See notes for tips.
    Bring water to a boil in a large pot or saucepan. Add lentils and bring back to a boil. Once boiling, reduce heat to a simmer and cook lentils uncovered for 4-5 minutes or until just tender. Then drain and set aside. Be careful not to overcook or they can become mushy (cooking time will vary by variety of lentil – check package for instructions).
  • In the meantime, heat a large rimmed skillet over medium heat. Once hot, add oil or water, shallot (optional), garlic, and ginger (start with lesser quantity, and add more to taste as desired). Sauté for 2-3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low.
  • Add coconut milk and coconut sugar (or maple syrup) and stir to combine. Cook over low heat for 3-4 minutes to combine the flavors (see photo).
  • Add the (well) drained, cooked lentils (see photo) to the coconut sauce and stir. They will likely need more seasoning at this point. I added a bit more salt, curry powder, turmeric, cayenne, and coconut sugar because I like big flavor. But season to taste.
  • Turn off heat, add lemon juice, and stir. Then serve and enjoy! These are delicious on their own, but they would also be tasty with rice, cauliflower rice, steamed or roasted vegetables, and more.



*To improve digestibility and slightly speed cooking time, you can soak lentils by covering with cool water and soaking overnight or for 6-8 hours. Then rinse, drain, and proceed with recipe as instructed.
*Nutrition information is a rough estimate calculated with the lesser amounts of coconut milk and coconut sugar.
*Method adapted from the talented Sprouted Kitchen.

Nutrition (1 of 6 servings)

Serving: 1 half-cup servings Calories: 235 Carbohydrates: 33.6 g Protein: 12.6 g Fat: 5.9 g Saturated Fat: 4.5 g Polyunsaturated Fat: 0.09 g Monounsaturated Fat: 0.24 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 295 mg Potassium: 91 mg Fiber: 13.6 g Sugar: 3.1 g Vitamin A: 38.52 IU Vitamin C: 3.84 mg Calcium: 54.25 mg Iron: 3.67 mg

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My Rating:

  1. Amy says

    I followed the recipe precisely. The flavorings were fantastic, but the lentils were hard after cooking only 4-5 minutes. Nobody would eat it.

    • Support @ Minimalist Baker says

      Oh no! So sorry to hear that was your experience, Amy! Did you soak the lentils first? What type did you use?

  2. Kate says

    Have you tried this with any other milks besides coconut? Unfortunately, a few of us in the family cannot have coconut or nuts other than almond.

    • Support @ Minimalist Baker says

      Hi Joann, unfortunately they will take a lot longer to cook so will still be hard at the end of the cook time.

  3. KC says

    Really good – my first time making lentils *and* curry! I threw in cubed gold potatoes using Amber’s method of adding them to the sauteed spices and onion/garlic/ginger, and then putting some water in to simmer until soft.

    I also added chopped fresh cilantro, and used about 1/4 coconut cream/ 3/4 coconut milk to give it a little bit of indulgence. :)

  4. Jill says

    I am enjoying a bowl of this right now! It’s a great recipe, I believe, as written. I did adapt to my taste.
    I doubled it for our large family, added 3 onions instead of shallot, 2 cubed potatoes & carrots, added more turmeric. It’s amazing!
    I served on asian rice, with cucumber raita on top.

  5. Leah says

    Wowowow. Incredible. I was skeptical about this one and thought it might be bland, but it is far from bland! I doubled the ingredients, but not the lentils, added one cubed golden potato, a bag of frozen peas, and two sliced carrots just because I had these ingredients in the kitchen and they needed to be used up. This is one of my new favorite recipes! Super versatile based one what you have on hand.

    • Support @ Minimalist Baker says

      Thanks for giving it a try, Leah! We’re so glad you enjoyed it and love your additions =)

  6. Jenny says

    I made this yesterday, and my husband and I loved it! I added some almond milk to make it 6 cups total (1 cup servings), and it was so good and comforting! I also used green lentils. Yum!

  7. Jae says

    MAde this tonight and I have to say it was amazing. There were some things I had to switch out due to what was already in my pantry. But I will be making again!

  8. BVV says

    I like strong flavours, so added extra chili, turmeric and curry powder, plus garnished with fresh coriander. Used lime and brown sugar subbed in, and it was delicious. I put in around 1.5 tbsp chopped ginger because that’s all I had and only 1 tbsp sugar and it was plenty IMO.

  9. Mary says

    So delicious!! Perfect for a cold winter day! I used regular (brown? green?) lentils, and reduced salt slightly to 1/2 t. I love the suggestions in other comments about adding vegetables to the curry. I will try that next time. Oh yes, I will definitely make this again!

  10. Bruce says

    I made this and was very disappointed. The ginger overwhelmed the dish. I ended up adding another 1 1/2 cups of lentils to soften the bite and it helped some.

  11. Charity says

    Always nervous to try new recipes that people will eat.. but this was great! I added a lot more of the spices and used honey instead of coconut sugar. Very easy and my roommates think I’m a pro chef!

    • Support @ Minimalist Baker says

      Whoop! Way to go! We’re so glad everyone enjoyed it. Thanks so much for the lovely review! xo

  12. Bertha says

    Delicious served with rice! I used yellow split peas and added carrots. I wanted to add cayenne, but didn’t have any & I was glad I omitted it, as my curry powder was much more spicy than I had anticipated.

  13. Marisa says

    1st time making this and my family absolutely loved it!! Only changes I made was used a regular yellow onion, the full fat coconut milk that’s all I had on hand and added chopped broccoli and string beans to the liquid before adding the cooked lentils. Definitely making it again…and again… thank you!!

  14. Carri says

    Perfectly spiced, so so cozy. I added some raw cashews for a bit of a texture difference, but they’re not necessary. Will definitely make this recipe again and again.

  15. Noplanetb says

    I love this recipe – freezes well, so warming now autumn is here ! I used powdered ginger but kept everything else as its written…just gorgeous! Pairs so well with the flatbread recipe here too! 10/10 AGAIN these recipes always turn put so perfectly for me !

  16. Alison says

    I make a big batch of this every week to eat as leftovers when life gets too busy to cook. I always sub water for oil with no issues. Sometimes I’ll add red pepper in as the onions, ginger, and garlic cook for some extra veggies.

    Served with rice, steamed kale, and baked sweet potato for a complete meal.

  17. Mel says

    The best curry ever and so easy! unbelievably tasty, rich, and comforting. I put only tbsp of ginger, though after reading some reviews and for my taste it was perfect. thank you Dana! xo

  18. Jenny says

    I used full fat coconut milk, 2 tbsp coconut oil, 1.5 tbsp ginger, and 2 tbsp curry powder. Everything else was per the recipe. We had it over rice and it was DELICIOUS! This was my first time cooking yellow lentils and I found them at an Indian market. They were good and held their shape well. I soaked them for 8 hours changing the water and rinsing them twice in that time. Skimming the foam off the top while they cook helps with digestibility too.

  19. Lucy says

    This recipe was pretty good! I think it would have been perfect with slightly less ginger- 3 tablespoons overwhelms the other flavors in my opinion. That said, it has a great texture and is really quick to whip together :)

    • Support @ Minimalist Baker says

      Thanks for sharing your experience, Lucy! We do like ginger =) But feel free to scale it back, if preferred.

  20. Laura says

    Simple, filling, and delicious. I like mine spooned over rice with extra cayenne sprinkled on top. The hotter, the better. Thanks for the recipe!

  21. Rebecca says

    What a delicious dinner! I was all out of a few of the add-ins the recipe called for (garlic, ginger & turmeric) but it still tasted wonderful without them. I subbed red lentils, mixed in some kale, and served over rice. My husband said we should add this to our regular rotation. Thanks, Minimalist Baker! Love finding easy, plant-based recipes.

  22. Becky says

    Sooo tasty! Made it with full fat coconut milk and tomatoes. Served with naan bread and green beans. Will be making this again :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Becky. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  23. Espe says

    This recipe is truly phenomenal – simple, easy to prepare with any variety or mix of lentils, and what great, authentic flavor! Perfect for small or large batch recipes, indiviuals or large families, easy to freeze and reheat. Great for breakfast, lunch, or dinner as main dish or a side! Thank you for sharing!

    • Grace says

      This turned out so, so yummy. I added extra cayenne since we enjoy some kick, and a bit of coriander to play up the sweetness of the coconut. I served the dish paired with naan and roasted vegetables. Lovely recipe!

  24. Laura says

    this was quick, easy, and absolutely delicious! the taste is a perfect combination of sweet, spicy, nutty, and earthy, and vibrant. this will be my new go-to curry; thanks so much for posting this!

  25. allison rice says

    Hi ^^

    You mention this recipe would pair well with your curried beet soup. I’m wondering do you mean beside it, or the soup served on top of it? A really wierd question I know Haha

    Thank you!

  26. Deirdre says

    I love everything from MB and this is no exception! I added broccoli, chopped cashews and cherry tomatoes to the sauce, and made coconut brown rice on the side. DELICIOUS!

  27. Jennifer says

    This is a simple, quick and flavorful recipe. I used red lentils and experimented with cooking them in my instant pot. I halved the recipe so I used 3/4 cup red lentils + 1 cup water, 2 minutes high pressure, quick release and they came out great – meaning they still retained some structure and weren’t complete mush. I recommend this recipe! Thank you!

  28. Alex says

    Tasty, easy, and perfect rainy day easy dinner. I would cut the ginger way back, though. Perhaps half as much and then add more to suit your preference.

  29. Amanda Pieringer says

    So good! Made this tonight and had it with naan. Everyone in my family absolutely loved it- especially that sauce! Next time might make a little more sauce so you can dip the naan in it. Will definitely make again!

  30. Madi says

    I made this with brown lentils, added cilantro instead of shallots, it came out very delicious. My husband who is a huge meat eater wants to eat this every day for dinner now and it’s so easy to make. I’m so happy to have found a vegetarian dish that we both enjoy

  31. Krisha says

    This recipe is amazing! It reminds me of Mussaman Thai Curry, which is one of my favorite things ever. I had standard brown lentils (which I definitely overcooked) but the sauce is so good it didn’t matter! I folded in some fresh, massaged kale towards the end to give it a little something extra and it was delish. I agree with other reviews that the lemon really seals the deal. Will definitely be making this again!

    • Dana says

      I converted this for use in an instant pot, for anyone interested.

      I sauteed the onion, garlic, ginger, and spices in coconut oil. Added the coconut milk, dry lentils, and 2 cups of water. Cooked on “soup” setting on high pressure for 50 minutes (I only have green lentils, which take longer to cook). It came out perfectly! I’d personally add more spice and salt next time, but I like heavy spices.

  32. Hannah Shadrick says

    Delicious! Made this tonight with red lentils. Cooked them for 6-7 min. Added about 1/2 TBS extra curry powder with spices. Added 1/2 bag of frozen peas at the end. So tasty!

  33. Amber says

    Absolutely delicious, thank you so much! The sauce itself is perfect–you can add almost anything in your fridge or pantry. Chicken, potatoes, chick peas, greens, sweet potatoes whatever–I only had an old bag of green lentils that probably would never have been eaten and they were fantastic!
    I added peeled/cubed Yukon potatoes (to make it more appealing to my family who frowns at straight-up lentils)–added the potatoes after sautéing the spices, put in a bit of water in the pan and covered til the potatoes were soft then added everything else as directed. I keep frozen chunked ginger and turmeric in my freezer so I just grated that up. Thanks so much for this recipe, its going into my regular rotation!

  34. Heather says

    Delightful! We’ve used the sauce on brown lentils, red lentils, and rice, and I’m pretty sure this is my favorite curry sauce. I sub green curry paste in for the curry powder, and I never remember to buy shallots. Cooking chicken in the sauce is lovely as well. I’m considering trying it with with yellow curry paste.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Bibi. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Charlene says

    I made this with brown lentils – because that was what in my pantry- and delish! I made some fresh bread to go with it. Whole family loved it and asked for it again. Thanks!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Charlene. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  36. Cleo says

    This is my favorite way to eat lentils! I often sauté vegetables in my pan before adding the garlic and ginger. Favorites include cherry tomatoes, bell peppers, and/or green beans.

    Yesterday I was craving this dish, but I couldn’t find any coconut milk in my cupboards. I substituted a can of Campbell’s Cream of Potato soup, and although it didn’t have the same sweetness of the coconut milk, it was really rich and creamy (not vegan!). The onion and celery flavors of the soup really added to the curry, plus there were little potato cubes in addition to the red bell pepper and green beans I’d already added.

    Thanks for a great recipe!

  37. MarlMar says

    Just made this! It’s wonderful and even made the brown rice we had with it taste good.. The lemon juice to finish definitely set it off. Thanks so much for the recipe.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  38. Alexandra says

    Incredibly easy and delicious. Really love your recipes. Especially the Chana masala. I made it twice last week!

  39. Sarah says

    I love these! Very flavourful and comforting and so fast to prepare. They are great for meal prepping on Sunday. I really like taking them to work with some rice and veggies. Thanks for your great recipes, everything I’ve made so far has been delicious.

    Greetings from Germany :)

    • Erika says

      Your recipes are wonderfully accessible and cost efficient. They’re great all the time, but especially during a time when most folks don’t have the economic or social means to eat expensive meals. Your recipes are so tasty and the cost per serving makes them accessible to most!

      • Aiyana says

        I found this recipe while surfing the web for meatless recipe ideas for my mom. These lentils are delish and so quick and easy to make for a weeknight dinner. I served these lentils with some coconut brown basmati rice and loved all of the flavors. This is a keeper!! Thanks for sharing!

  40. Ron says

    I have an oversupply of canned green lentils. Would I be able to use these. Recipe looks excellent. Can’t wait to try…


    • Support @ Minimalist Baker says

      Hmm, maybe! The color won’t be quite as pretty, but we think it would still taste good. Let us know if you try it!

  41. Diana says

    This was so delicious! I used brown lentils so I soaked ahead of time and increased the cooking time. I realized that I forgot the lemon at the end because we were too excited to sit down and eat! Served with basmati rice and roasted veggies. Thank you for another awesome recipe – I’ll definitely be adding this one into the regular rotation!

  42. Anna says

    I have never eaten lentils more delicious! I followed recipe exactly, just skipped cayenne pepper, cut amount of ingredients in half and now regret cos ate it almost all at once. Next time will prepare at least for 2 days. Flavour was quite spicy, so I didn’t add anything extra at the end. Its important to add lemon juice cos without it its still good but lemon makes it much better. Will use this sauce for rice next time.

  43. Malika says

    Deelish x1000! I subbed the lentils with moong dal (because of an allergy) and it was oh so yummy. Just make sure to cook the moog dal for 10 minutes beforehand. I turned this into a side dish using 1 can of full fat coconut milk to reduce the liquid and up the creaminess. Serve it with steamed broccoli or your fave greens and you’re all set! Sending virtual hugs to the MB Team for making all my food dreams come true. xo <3

  44. Dina says

    This is so delicious, Dana! I’ve made it for my family twice now while on lockdown since I had all the ingredients (although my lentils were brown). It was sooooo good. It’s become a favourite. Everyone loved it. Thank you for posting this!

  45. Michal says

    Would there be a way to make coconut cream into light coconut milk? I have half a can in the fridge and don’t want it to go to waste.

  46. Allison says

    Excellent recipe. I’ve never cooked dried lentils or made a coconut curry before but love Indian flavors. Thank you, once again, for an incredible (better than restaurant) quality meal. Your recipes are keeping me going right now!

  47. Crystal says

    This was amazing. I made it and at first I was unsure- but then my husband and grew addicted. People at work would comment on how tasty it smelled. Comforting and nutritious meal.

    This is a staple in my meal rotation. Do not skip the lemon juice!

    Thank you for your hard work!

  48. Aviv says

    First time I comment on a recipe – that’s a lovely lentil dish. I added some cardamon which complement the coconut flavour, and it was da bomb. Will definitely make it again.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Aviv. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  49. Erin says

    This is a staple in our house. My husband (who isn’t a fan of any coconut flavour) and my 2 and 4 year olds all gobble this up like it’s going out of style. Whenever anyone is looking for a quick, delicious recipe this is where I direct them.

  50. Beth says

    Super yummy! I doubled it for my family of 6 (three teens) and even though everyone had seconds, we had a little bit leftover. I used 1 can regular coconut milk and a cup of water (instead of light coconut milk). Also, I used a few tsps of white sugar instead of maple syrup. We served it with lemon wedges and everyone said to make it again. Thanks, Dana!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Beth. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Kirk says

    Cook lentils for 4-5 minutes? Well, they’ve been cooking for 15 minutes and aren’t even close to being done. Please stop sharing false information. Very frustrating.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, what kind of lentils are you using? Brown and green take anywhere from 15-30 minutes to cook. But we’ve found red and yellow varieties only take 5, sometimes 10!

    • Daphne Kabeberi says

      I had a similar experience, unfortunately. I hadn’t soaked my lentils, so even after cooking for over 20 minutes, they were undercooked and gave digestive trouble. I determined to soak them in the future after that :)

      I’m trying this recipe again today, with an instant pot. I do hope that since the lentils have been soaked and will be cooked under pressure, I’ll have better results.

      • Support @ Minimalist Baker says

        Sorry to hear that, Daphne! Soaking or using the Instant Pot will help with digestibility. Thanks for the feedback!

  52. Kate says

    Wonderful flavor! Did this in the instant pot, sautéed everything first then added in lentils (I only had green in the pantry so we upped the cook time a bit) and veggie broth. Cooked on high for 8 min and then did slow release for about 15 min. Then added in coconut milk, sweetener and some extra salt. Excited to eat our leftovers today!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Amanda. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Michelle says

    I made this and loved it, I substituted lemon for lime juice, and added more curry powder, Garam masarla. Delicious!
    I tasted before and after lime juice, the acidity made it even better, don’t be sure to add some.

  54. Wendrika says

    These turned out to be the best homemade lentils I have ever made! I will definitely put these in the rotation. I made them with the sweet potato bowl and the whole meal was amazing.

  55. Louise Michelle says

    I’m never disappointed. I can always come to your page and find an amazing dish to make for dinner. I totally appreciate you!! xoxo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! Thanks, Louise! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  56. Claire says

    Even though I messed up and made my lentils a little mushy, they still taste amazing! Though to be fair, I’m a sucker for anything with curry powder. To avoid having leftovers of the canned coconut milk, I adjusted the serving sizes and used 2 cups of red lentils. I also substituted brown sugar. The fresh ginger makes it pleasantly spicy. I garnished with cilantro and plan to eat it with quinoa, over mixed greens, and with spiralized squash “noodles.” Yummy!

  57. Ra says

    I tried this for the first time tonight, served with brown basmati, & it was lovely :) DEFINITELY DON’T MISS THE LEMON!!

    I use 100% maple syrup as a sweetener in most things, however I decided to try cooking with coconut sugar for the first time this time, as well.

    Next time I’ll start with half (1/2) TBSP Coconut sugar or syrup & ease into the sweetening process – rookie error!!

    Will be making this again :)

  58. Caroline says

    Hi! I made this for dinner tonight exactly (sub honey for maple syrup, which is hard to find in Italy) the way you wrote it and it was AMAZING. We are converting to vegetarian 4 days a week and have been searching for new lentil recipes. This knocked our socks off and we both licked the bowls clean. Thank you!

  59. Charlene says

    Delicious. This will be a regular at our house. Used red lentils, red onion, ground ginger, stevia instead of maple syrup, and tossed in approximately 1-1/2 cups of baby spinach that had no particular event planned for the week.

  60. Mel says

    This is so delicious, I’ve made it countless times! It comes out best when I follow the recipe as closely as possible in terms of cooking time!! However, I have never included the maple syrup, and it is always perfect to me!

  61. Pam says

    This was really delicious. I used green lentils until they were almost a soft mash, around 90 minutes, cuz that’s how I like them. I more than doubled the cayenne and used sweet onion since I don’t normally have shallots on hand. I had about 3/4 cup whole coconut milk and added water to make 1 1/3 cup. They don’t sell light coconut milk in Spain and, at any rate, it’s just watered down. I used the tiniest bit of stevia, certainly not enough to make it sweet and cut down on the lemon juice a little. I had to make myself stop eating but it’s all for me because my husband can’t stand curry. I already know what’s for lunch tomorrow!

  62. Laurel Collie says

    I made this using tinned yellow lentils, some red skinned potatoes, spinach and kumara (precooked). Absolutely delicious – thank you.

  63. Alison says

    My lord this is gooooood. I adapted it for the instant pot so used the whole can of lite coconut milk and added 2-3 cups of veggie broth. I sautéed all the aromatics before dumping the lentils and liquids in then cooked on high pressure for 3 minutes and natural release for close to 15 minutes. I couldn’t find yellow lentils so used red. They turned a wee bit mushy but it’s seriously delicious mush. Topped it with cilantro and served with brown rice and naan. This recipe is a keeper.

  64. Jessica Dowding says

    This is so easy and delicious!! I love the color and flavor. I didn’t have curry powder so I added some similar spices and a dash of cinnamon and nutmeg. I’m making this again today to take to work this week for lunch!

  65. Ashley Franklin says

    I love this recipe! I add a good scoop of tomato paste right before the coconut milk & cook in some cauliflower florets. Also the second time I made it I cooked in the lemon slices (added them when I added the lentils to the curry) and they got so sweet and caramelized! Mm! This is such a good, easy base recipe— I’ll be adding in some peas for more sweetness next time!

  66. Sandra says

    Excellent flavors. I LOVE the idea of making my own curry…I never even realized this was a mixture like Garam Masala. I thought there was a Curry Plant! D’OH!
    The only problem is that I overcooked my lentils so it came a bit soupy. I wonder why we need to add lemon at the end…to preserve it?

    • J says

      Late reply, nevertheless: there is indeed a curry tree (though it hasn’t anything to do with curry powders). Murraya koenigii! When a recipe calls for curry leaves, it’s M. koenigii’s leaves it’s referencing. Curry leaves show up frequently in southern Indian recipes. You can find them at Indian grocers.

  67. Eliz says

    Delish! Served it with spinach and basmati and used lime instead of lemon. I think it would be fabulous with a raita. Thank you!

  68. Imani says

    I really enjoyed this recipe both because it was really quick to make and really delicious. I didn’t have all the same ingredients. Instead of shallots, I sauteed onion, carrots and bell peppers and instead of coconut sugar I used honey. And I topped it with yogurt and cilantro. I’ll definitely be making this again soon!

  69. BethC says

    So so good! Thank you for this recipe.
    I pre-soaked the lentils for just about 30 minutes, but it seemed to help. I stuck to the recommendations for spices but used more shallots and less garlic, mostly based on what I had on hand. Topped with cilantro and yogurt.

  70. Misa says

    This recipe is insanely good. I don’t have premixed curry powder so I just sort of wing it with my spice rack– ginger, garlic power, cayenne, cumin, turmeric… I will say that this recipe needs VERY little added salt as the spices have a saltiness to them already. The flavor is super rich and I feel like FINALLY I’ve found a way to enjoy lentils.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Misa. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  71. Joy S says

    Flavor is amazing!! Used split chickpeas the first time without soaking or cooking long enough because well, I thought they were yellow lentils. Definitely too crunchy but tasty enough to try again which is when I realized I had the wrong ingredient. Second time with Red lentils and added some diced yellow squash and peppers. This is an easy recipe, I will make again! Thanks!!

  72. Cindy M says

    I ordered some organic moong dal (yellow) lentils and couldn’t wait to cook them when I found this recipe. I made this last night for dinner and it was good however the lentils do not cook in 4-5 minutes and the recipe said nothing about soaking them. This to me is a vital part of the recipe. While the (you’ll need to add more seasonings) part is frustrating because in a recipe your looking for “specific measurements” I do understand that we Americans as a whole tend to prefer less spicy dishes although I like mine with a big kick.

    Overall I like the flavor and will make this again but I’ll definitely soak the lentils first.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Cindy! Glad you enjoyed the flavor. We’ll look for ways to improve the clarity of the instructions!

  73. Claire says

    I made this and it smelled amazing, but it tasted really bitter. I had to throw it out :-( any ideas where I went wrong?

    • Support @ Minimalist Baker says

      Hi Claire, Sorry to hear that! We haven’t had that issue and aren’t quite sure, but another reader mentioned the following: “Regarding bitterness issue, I have read that overcooking the spices can make them taste bitter. I kept a timer and stuck to Dana’s suggested times and saw no bitterness. Hope this helps!”. Another potential idea would be if any of the spices were old or not high quality? Better luck next time!

  74. Jennifer says

    Made this for dinner tonight, I did not have any coconut milk on hand, but had half & half which worked very well too.
    Thanks for sharing, this is definitely a do over.

  75. Gwen says

    I made this recipe so that I could have lunch ready for the week and I’m so glad I did – quick, easy and hearty! I served this over rice and added some sauteed sweet potato and mushrooms, then the day I was going to eat it I would chop in some cherry tomatoes, cilantro and arugula on top. Will be making again for sure! Also to note, I used green lentils as I already had them.

  76. Ellen says

    Hi! Do you think this would work if I made the sauce first then subbed in tinned lentils?? We don’t have any dry ones at the moment!

    • Support @ Minimalist Baker says

      That should work! Though it won’t have the same vibrant color. Let us know if you give it a try!

  77. Laura says

    We added zucchini, carrots, snap peas, peppers, and spinach to the lentils and curry and served over quinoa. It was absolutely delicious and felt so cozy and nourishing to eat. Definitely will be making again soon.

    Didn’t have fresh ginger so used ground ginger instead, apple cider vinegar and tangelo juice for the lemon, and full fat coconut milk. It turned out beautifully.

    Thanks for another delicious recipe, Dana!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  78. Stephanie H. says

    I was trying to figure out what to do for dinner: go to the store or be creative? I looked in my pantry and saw lentils and remembered this recipe. I had everything I needed to make it, and it turned out so yummy!! My adjustments were: used green lentils (cooked for 15-20 mins), didn’t have a shallot and opted out of the cayenne, used only 1/4 tsp of ground ginger since I don’t like it very much, and used canned unsweetened regular coconut milk and real sugar. I ate it over rice. I will definitely make this again!

  79. Carinne says

    Wasn’t a fan of the sweetener, may omit or use a very small amount next time. Otherwise it was good!!

    • Ann says

      I made this tonight for a group of four and it was a huge hit! Truly delicious – I made it exactly as described except I used full coconut milk as I did not have the lite version – just used slightly less than the recipe called for. I served it over rice and I can’t wait to eat the leftovers.

  80. Amanda says

    Crowd pleaser! Should have doubled the recipe, great taste and easy to make. Thanks for the DIY curry powder, saved me as I live far away from a grocery store. I used green lentils and turned out great. ??

  81. MissDirection says

    I made this, except I completed the recipe in a different order. I also didn’t have ginger, so I left it out. I basically cooked the shallot and the spices first and then added the water, coconut milk, and lentils. Came out great. My boyfriend loved it. It tasted like Thai curry to me (I used garam masala for the “curry”…so I’m not sure why that is). A little Thai basil on top took it to another level. My boyfriend wants me to make it again soon.

  82. Anna says


    Because of an operation I can’t chew right now and I am only allowed to eat soup and similar stuff. Do you think I could blend the curry in the end? I know that this sounds weird, but I won’t last eating only soup for too long…

    • Support @ Minimalist Baker says

      Hi Anna, we think this recipe would blend well. However, we aren’t sure if it will be blended enough for post-operation eating- might want to double check with your doc on that part!

  83. Jessica Parham says

    Could you make and freeze this? Im looking for freezer meals for when baby 3 comes!! And this is a favorite of ours!!

  84. Denise says

    SUCH an AMAZING recipe! As a student on a budget with not a lot of time on my hands, this meal is perfect. Love meal prepping it with rice and enjoying all week. The lemon and ginger add amazing flavor. Thanks so much!

  85. Kelly says

    I made this tonight and it turned out fantastic. Forgot fresh ginger so subbed some ground ginger. Paired it with cauliflower rice and slow roasted sweet potatoes and broccoli. Delicious!

  86. Liv says

    This was ridiculously delicious!! It really tastes like a dish that took waaaay more time to prepare. I went with 1 Tbs of ginger and skipped the cayenne because my toddler can’t handle spice. I added half a Tbs of curry powder and 1 Tbs of lemon juice at the end to suit my taste.

    Regarding bitterness issue, I have read that overcooking the spices can make them taste bitter. I kept a timer and stuck to Dana’s suggested times and saw no bitterness. Hope this helps!

    Thanks for another easy-peasy and super delicious recipe! Since discovering it last year, your website has been my cookbook. Thanks!

  87. Naydu says

    Do you think this would work in an instant pot? I’m afraid it will turn out mushy – I’m going to use red lentils because it’s what I have…

    • Support @ Minimalist Baker says

      Not sure! We don’t use an instant pot and can’t say for sure. If you experiment with this recipe, report back on how it goes!

  88. Adrienne Solomon says

    I made this yesterday and it was tooo delicious, I can’t wait for the leftovers tonight. The only change I made was substituting gochujang for cayenne. It was served it over cauliflower rice and steamed brussel sprouts. This will be a regular in my food repertoire.

  89. Jenn says

    I made this (w/ red lentils) for my weekly lunch prep and it turned out delicious. Spicy and comforting, and so easy to make. I definitely anticipate making this regularly throughout the winter. Thanks for instructions for lentil cooking time. I’ve struggled with mushy red lentils in the past by using the package directions, which tell you to boil about 12 min. 4-5 min. resulted in a perfect al dente texture.

  90. Megan says

    I made this for dinner tonight, and both my husband and I loved it. I added some steamed green beans and roasted cauliflower and served it over basmati rice. Since I didn’t have a shallot, I used a leek that needed to go and subbed red lentils. This recipe is a keeper!

  91. Denise Conejo says

    I just made this as a meal prep for lunch this week! I wanted something a bit more hearty, so I added a diced potato, diced butternut squash, and diced carrots, as well as lots of finely chopped sweet peppers! It tastes great and ended up coming out more like a thick stew, perfect for this fall weather <3 Thanks so much for this incredible recipe!

  92. Seneka says

    Hey! I love this blog and I am a vegan. This recipe is actually very similar to a Sri Lankan staple dish called parippu! Most Indian versions of lentil curry usually use more ghee and other non-vegan ingredients! Sri Lankan cuisine is relatively more vegan friendly, as we use more coconut oil and coconut milk in place of butter, ghee, and milk!

  93. Makayla says

    I just made this to have throughout the week as a quick and nourishing meal while i’m at college! I made the recipe with 1/2 diced small sweet onion instead of a shallot and added chopped carrots from the farmer’s market. Was going to add in some butternut squash cubes too but totally forgot. It turned out amazingly delicious and came together SO quickly. Having a bowl right now. Thank you for this lovely recipe!!

  94. Julie Ann @ Salt Sugar Sea says

    O H MY these are the most delicious lentils I have ever made! I’ve had a bag of green lentil in my cupboard that I bought in a whim, with no idea what to do with them. So when I saw this recipe, I could not wait to try it. The flavor is all the warm and spicy sweet I was hoping to find! I swapped for the green lentils (cooked about 15 min, drained, and then covered in the pot while making the rest) then served over sautéed spinach and chopped sweet potato, with you’re cilantro chutney on top. I’m craving more of them just writing this post :) Sooo good!

  95. Makena says

    I have cooked this three times now and it is a favorite in my house! I substituted the coconut sugar for brown sugar and added sesame and chia seeds on top for extra fiber. So amazing! Love this recipe.

  96. Roxanne says

    This curry was so good, I could not believe it. The only thing I substituted was full fat coconut milk instead of lite coconut milk because it was all I had. My whole family loved it.

    • Roxanne says

      I also make this sauce now for chicken instead of lentils. I just slice the chicken into thin bite sized pieces and saute it in olive oil for a bit and then add the rest of the curry ingredients. So delicious over brown rice.

  97. Arwa Stone says

    I made this tonight. Lentils needed cooking for longer. Followed the recipe and it was delicious!

  98. Michelle says

    I made this with mung beans and instead of water I used vegetable broth. This recipe is very good that is the only change I would make to it. Use broth instead! It’s well worth it.

    • Support @ Minimalist Baker says

      Thanks for sharing your recipe changes, Michelle! We are glad you enjoyed it!

  99. Vicki says

    This was very delicious. I did make a side of rice to go with it. It also made enough to have a delicious leftover lunch, which reheated well. When I make it next time, I think I will let the lentils boil for closer to 8-10 minutes– they were a tad firm, but otherwise this dish was amazing!

  100. Alicia S. says

    Super easy. Added so much ginger and worried it would be too much but it was delish. My two toddlers loved it too.

  101. Sophie says

    So quick and easy. I used almond milk and a can of lentils and the meal was so delish! I did however need to use cornstarch to thicekn up the almond milk though. I paired it with jasmine rice, sweet potato + herbs and soy sauce bok choy (It was leftover night!) Thanks for a yummy meal!

  102. Stephanie B says

    Being a pretty new part-time vegan I had been looking for recipes to make (especially when busy). I’ve now made this twice (once with light coconut milk and once with regular) and it’s so delicious I’ve been trying to get other people to try the recipe. I’m really tempted to make it again already but know I need more variety.

  103. Heather says

    OMG literally to die for!! I have never been good at making curries before, but this is soooo amazing! I loved it so much I decided I had to leave a comment even though I never do. SO SO SO tasty! I am so glad I made it for our meal prep lunch for the week and that I get to enjoy this everyday of the week. LOVE IT!

  104. Laura says

    I used red lentils as I had these on hand but didn’t precook then. Instead I added the lentils after the spices, sautéed them for one or two minutes and then added some vegetable brooth together with the coconut milk. I let everything cook until the lentils were tender, adding more brooth as needed. It didn’t turn out as creamy as I hoped so I used some tapioca starch for binding. It was perfect.
    I omitted the sugar as I didn’t find it necessary.
    Thanks for sharing! It sure wasn’t the last time I made this.

  105. yulca says

    Made these yesterday, used red lentils, added broccoli for additional color and texture, served over quinoa – sooooooooooooo good! Looking forward to reheating the rest today :).

  106. Hannah says

    I was craving a curry dish so I whipped this up in NO time and it was great. Quick, easy, simple, but full of flavor. Thanks for the recipe!

  107. Jade says

    Recently vegan and cooking this for my family tonight. We love curries so hoping it is a hit. Serving with rice and leafy greens.
    Can’t wait to taste it!
    Thanks for the free ebook too!

  108. Cece says

    Soooo delicious! I made to go with another MB dish & have a lot leftover. Will enjoy looking for places to use them!
    Suggestions? DM me : IG @threechickpeas

  109. TERRY says

    This recipe is wonderful!! I followed the recipe almost to a T and it’s quick, easy and just fantastic!! We like our food SPICY!! So I totally went for it with the spices. I used what was called for, then used the same spices for the lentils before I added them in, then added the same spices again after everything was combined. I used a lot of curry, a lot of cayenne and definitely got the desired result. I did use coconut oil. I did use full fat coconut milk. I did add “pure” maple syrup (good!). I did not have a shallot, but diced up a little bit of onion, as that’s all I had, just a tiny piece. I did add some chopped fresh broccoli and that was a good addition. Next time I will add onion and carrot and spinach (I was out of all 3). We don’t have lemons where I am, so I used a little bit of fresh mandarino juice (somewhere between lemon and lime).
    I will make this again and again. THANK YOU!
    One comment regarding lentils. I thought I had golden lentils in the cupboard. When I looked, I couldn’t decide what I had. They were sort of beige/light brown with some pinky ones in there and some maybe green ones in there. I looked online and saw photos of what I had, but they were not identified, but I did determine they were not yellow/golden, they were not red, nor green. I had the smaller red lentils on hand as well, so I used those. Just an EXCELLENT recipe!

  110. Venetia says

    Fabulous! So simple to make. I can see this as a side for any number of dishes, but to be honest I ate 2 bowls straight up with nothing else ;) I had to use ginger paste from a tube as I was out of fresh (disappointing), and I used red lentils with the same cooking time. I am from Quebec and loooove maple syrup, but I don’t think it is a good match with coconut milk, so I used brown sugar instead. Also used full fat coconut milk as it was all I had, but next time I will use a light version to cut down on the fat. Looked exactly like the photos. The lemon was a key ingredient, really brightening it up at the end. Don’t skip it! Thank you very much MB for this delicious recipe! It’s a keeper :)

  111. MrsE says

    I didn’t have time to read through all of the comments but wouldn’t you be able to make this in reverse? That is saute the vegetables and curry powder and then add the lentils and water and cook? I would like to make this but it makes sense to do it in one pot if possible please advise as to why you chose to do it this way?

  112. Amy G says

    Added to my above…the second time I made it I initially forgot the lemon…I added it after and what a POW of brightening to the flavors!

  113. Amy G says

    Wow…first time I made it I thought I had died and gone to heaven- was gone in a short time! Second time I used what looked like golden lentils, but needed more cooking time. I added sauteed shitake shrooms & onions, doubled the spices and put in a large bag of baby spinach. I served it over white rice which is why I doubled the spices. So delish! It freezes and thaws like a champ! (its a little mushier after freezing, but to be honest, I liked it better that way. 5 stars and putting it into the regular rotation! Minimalist Baker…you are my hero! Love your site and what you do!

  114. Chrissy says

    Grew up in a very typical meat and potatoes kind of family so I never tried curry until I decided to make this one. OM goodness!! So much flavor! And so quick to make. Yum yum yum. Will become a staple in my household. Love it!

  115. Emily Boswell says

    Should we use sweetened or unsweetened coconut milk? I use sweetened and like it but my husband is saying it’s too sweet.

  116. Stephanie says

    Who knew!? Lemon juice in a curry. What a fancy, flavorful touch! I never would have guessed to add lemon juice, so I was blown away by how it just brightened everything up and tied it all together. Thank you for the recipe! It was delightful, easy and I’ll be adding lemon juice to everything now haha. Thank you!

  117. Drew says

    I made this tonight and it was earthy, warm, and simply divine. I used green lentils instead of golden lentils, so I bumped up the cooking time by about 5 minutes. As suggested, I added a bit more curry powder, salt, coconut sugar and cayenne pepper and it deepened the flavors even more. I’d definitely make this again!

  118. Sarah says

    I’ve been thinking about making these for a week and today was the day! So delicious and so easy. I used red lentils and shortened the cooking time by just a few minutes. Thanks! Love your blog and appreciate your work.


  119. Mimi says

    Omg these lentils are delicious! I make this once a week now and keep them for lunch. I have had lentils in my kitchen cupboard for years because I love them but never use them. Now I can barely keep them stocked! I have been making them with sweet potatoes and kale or over rice. Great job, Dana!

  120. lizbee says

    I had the same problem a few reviewers had – horrible bitter aftertaste. I subbed split red lentils…wonder if that’s the issue? The bitterness is almost a spiciness, but I hadn’t added any cayenne yet. Puzzling. But I can’t seem to fix it by adding other stuff. I’ll try again with yellow lentils when I have them and see if I get better results.

  121. Kelsey says

    Holy cow! I was blown away with this recipe. So so delicious, as is everything I’ve made since following you!!! I used red lentils that I had on hand and cooked them for just as long as you recommended. You had also mentioned using stevia in replacement of coconut sugar or maple syrup (I had truvia) and used that as my sweetener to cut back on the overall sugar content, and it was divine. I want to bathe in this, or maybe add some more coconut milk and make it a soup?

    Thanks again!

    • Support @ Minimalist Baker says

      Hi Kelsey! I think you could add some more coconut milk to make it a soup, but wouldn’t recommend bathing in it ;) Glad you enjoyed it!

  122. Rhiannon says

    Suuuper delicious! I’ve made this a few times and love it. My boyfriend, who dislikes lentils, even ate it and said it was good. xD

    I used red lentils as golden weren’t available and it was amazing. And I love how easy it is to make. (:

  123. Nicola says

    Made this tonight and both my husband and I loved it. I used red lentils (as I couldn’t find yellow) and served with quinoa and green beans – a bit unorthodox, I know! Will definitely be making this again, I think it’ll be really nice served with brown rice and broccoli next time :)

  124. Navely says

    My sister and i loved this recipe. I accidentally added more cayenne pepper and it was delicious. Thank you minimalist baker you are my go-to after changing my diet to plant-based.

  125. Sada Spaidal says

    So easy my boyfriend was able to make it! And it was VERY good. Seems like a good recipe to play around with (adding different types of veggies, using chick peas instead of lentils, etc…). Will definitely be making this again!!

  126. Cristal says

    Made this recipe tonight! DELICIOUS! Didn’t have turmeric so just added extra curry powder, and added 2 cups of coconut milk instead of 1 1/2.
    For how long could I store this in the fridge?

  127. Melanie says

    I made this recipe a couple of weeks ago and it was amazing! So flavourful! I used red lentils since I couldn’t find yellow at the store and I added red pepper and zucchini. I’ll be making this again tonight!

  128. Kat says

    Looks so good! I’m currently trying to avoid adding sugar to my meals. Is there something you’d recommend to replace the sugar/syrup or do you think that omitting the sweetener would throw the recipe off?

  129. Omega says


    I looooooove your site. And have made so many of your recipes, so THANK YOU for all!!

    Question …. I’ve made this meal several times with yellow lentils. They always take at least 30 minutes to soften. What kind of lentils are you using that take 5 minutes?

  130. Melisa says

    Best recipe I’ve tried from you yet and I’ve cooked many of them. They are all amazing but this curry is my favorite! SO easy but so tasty!

  131. Lisa says

    Yet another amazing recipe! Five weeks as a vegan and your blog is my go to for inspiration and fantastic recipes that always turn out tasting and looking great. THANKS!

  132. Maria says

    I just made this with rice and it turned out amazing! I took a shortcut and threw the lentils (I had red ones) in with the coconut milk and some extra water without cooking them first and tossed in some frozen kale too, and it worked perfectly. I’ll definitely make this again and I can’t wait to have some for lunch tomorrow, it’s so flavorful! Thank you!

  133. Diane says

    I made this today and I love it! I did find I had a bit too many lentils so I didn’t add them all in. Will def make this again!

  134. Adrienne says

    I made this tonight! First curry I’ve ever made. I used fresh turmeric instead of ground, scaled back the curry powder and did not add shallots or garlic since my wife can’t eat those foods. I also did not add all of the lentils – just gradually added until it was to our desired thickness. It was pretty much on point! I just read a comment above about using garam masala which I think we would like! I’m excited to have a base curry recipe I can adjust to use what we have on hand! My best advice is to add ingredients a bit at a time and taste along the way. We ate almost all of it! My wife had cauliflower rice and I had white rice – the cauliflower rice was best for flavor since our curry was less intense by chioce. Yum!

  135. Amanda West says

    Yummy! I just made this for lunch because I was lucky enough to already have all the ingredients. It’s so delicious. Thanks for sharing this!

  136. Katie says

    Made this tonight and it was very tasty! Lots of flavor, definitely include the shallot if you’re able to. Tossed in some thawed and squeezed frozen spinach at the end to get an extra boost of veggies and served with homemade naan. Question: how will this freeze? I portioned into mason jars and would love to toss one or two away for later if feasible.

  137. carmel maher says

    Just made it exactly as posted. Just ate it. Mmmmmm. Served with sauteed kale cottage cheese and roasted chicken. I want to eat it all over again and I’m a real foodie. Bet it will be even better tomorrow. I skipped the cayenne in the cooking and put red pepper flakes on the table so everyone could add their own. The kale was really nice with it because of the different texture. I almost turned the lentils to mush. Will keep a better eye on them next time. Man they cook quickly!

  138. Lydia says

    I made this tonight and it was so good! Very easy to make and actually came together in under 30 minutes which is impressive for me… I’m a bit of a slow cook. :P
    For a colourful, tasty, nutritious addition, I threw in some spinach in the last couple minutes of cooking. Ten out of ten, would make again! Thanks :)

  139. Nora says

    Definitely the best curry I’ve ever made. Eternally grateful that I exist at the same time as you guys, life is certainly a lot more delicious!

  140. Danielle says

    I threw this together last night, it came together so quickly and it was very delicious!! Thanks for another great dish, Dana!

  141. Natalie says

    Just made this. QUICK, EASY, and AMAZING! I just moved to China so it’s hard to find a lot of the same ingredients that I cooked with back home. Thank you for making it easier for me by including simple/less ingredients :) Being vegan in China is HARD.

  142. Maura says

    This is super delicious. I used red lentils because that’s what I had and I used some chipotle powder for smokiness and heat and that was really good. Boyfriend is not super into eating meatless meals so I just added some protein on the side and ate it with naan – highly recommended!

  143. Layla Ali says

    i mad this but with buck-wheat ooo yummyy, im a 14 year old vegan and its my 4th month being vegan your recipies save my life! <3

  144. Denise says

    Made this and it tasted great ! Will definitely make again. The only extra was a big handful of chopped parsley.

  145. Debbie says

    Wow, I made tonight and this is SO good! I added extra cayenne pepper as I love spicy. I paired with coconut curried greens which is also SO good. I used veggie broth since I did the beans in coconut milk. I paired with rice, potatoes, red and yellow peppers, sesame leaves, and chicken. Put this all in a bowl. Thanks for the recipes as I love to cook but normally don’t respond but it was so yummy I had too.

    Thanks and have a fantastic weekend.

  146. Bene says

    Hello Dana,
    I have never commented on blogs, but I had to write you. WOW.
    I have tried a few of your recipes, and they are just simply marvelous!! Just made your Coconut curried golden lentils, and it was so so so good. The best lentil dish I have ever tried. *in love with it.
    thank you so much for sharing your recipes, and the way you write, present and describe the food is just lovely.

  147. Christine says

    I used red lentils and it came out great!! Paired it with the roasted vegetable recipe, perfect!!!!

    Love all of your recipes! I feed them to non-vegetarians all the time to show them they’re not missing out on anything by giving up meat!

  148. Marubi says

    Delicious!! Didn’t change a thing, except add a bit more coconut milk as that was the size of the can (400ml). It was actually the perfect amount for a lovely creamy sauce. Will make again! :D

  149. Emily says

    Soo good!! I put more cayenne because I like a lot of heat. I also added raisins and peas. Served with roasted veg and rice. Will definitely be making this again!

  150. SARA says

    Excellent recipe! I made these for lunch today, though I subbed garam masala for the curry powder since I didn’t have any on hand. They are absolutely delicious.

  151. Sarah | Well and Full says

    This might be kinda weird, but sometimes when I’m feeling down about blogging / recipe developing, I come to MB and look at all your awesome recipe ideas. Even just looking at these sunny pictures of golden lentils feeds my spirit!!

  152. Anne Birchmeier says

    5 ⭐️ I made this last night , it was amazing!!
    I’ve made several lentil curries and this was the best recipe. Loved the addition of a little coconut sugar and lemon. This dish was earthy, warming , a little heat with a little sweet and creamy yumminess. Thank you Dana you recipes are so healthy for my body and soul.

  153. Sierra says

    Delicious! Another keeper!
    I used split red lentils from tj’s cooked for 12 minutes. Served over basmati rice with oven roasted sweet potato, potato, cauliflower and mushrooms. Also a some steamed spinach and TJ’s frozen garlic naan, yum!

  154. Hanusia says

    Great recipe! I just made this for some meal prep for the week and OMG, the flavors are so lovely!! The fresh ginger and turmeric really takes it up a notch- I can’t wait to be eating this dish for lunches this week. It was also so quick and easy to prepare- gotta love red lentils :)

  155. Melissa Page Boeshans says

    Made this tonight for dinner. Used several types of curry including hot and sweet curry powder. Added carrots, broccoli, sweet potatoes diced and cauliflower. It was absolutely amazing!

  156. Tamara says

    I just discover your website and there are so many yummy recipe I can wait to try. Especially this one as I love golden lentils but I am not always sure how to cook them :)

  157. Sabrina Stavenjord says

    Oh my goodness. I absolutely love lentils, coconut and curry so this sounds absolutely amazing to me! I cant wait to try it! :) Thank you so sharing.


  158. Emily says

    Really quick and tasty. I added the slightly undercooked lentils to the spiced coconut broth and cooked them in it for a bit longer to absorb the flavours. Served without quinoa, spinach and black beans, delicious!

  159. Julia says

    This looks delicious and I’m looking forward to trying it. Just 2 questions: 1. what can I sub for the coconut sugar or stevia? I don’t have either. (Should I have coconut sugar in the house?) . 2. How would this be with roasted chicken thighs or grilled chicken thighs? Would I need a sauce? Oops, that’s more than 2 questions, but thanks for sharing your awesome recipes!

  160. Sandra J. says

    I made this last night with roasted veggies and spinach as a bowl. I followed the recipe almost exactly, except that I used red lentils since I had them on hand and didn’t use any sweetener (which I rarely find necessary). It was SO easy and really, really yummy! Thanks!

  161. Janine says

    Made this and it’s super!!!!!! Served with roasted curry cauliflower and baked sweet potato as well as naan. Thank you. Will definitely make again.

  162. Johanna says

    Those lentils are only yellow at the end of cooking time but are almost pink before, but generally we call those red lentils, right? And I’m so going to make this this week!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think red lentils would work! They have a similar cooking time and texture to yellow. Green will take longer to cook.

      • Ilana says

        I used red lentils with this recipe. The texture was totally different than it looked in the photos. It was much more liquidy, like a particularly soupy daal. It’s possible this is due to using red lentils (I also suspect my cooking-novice boyfriend may have used too much water and cooked the lentil for too long). That being said, it tasted ~*amazing*~. I will definitely be making it again- just with less water while boiling the lentils. less coconut milk, and a more supervised cooking time for the lentils.

  163. Eileen says

    I made these tonight, they are absolutely delicious. I’m obsessed. Do you have any recommendations on what to serve or pair it with?

  164. Anna says

    This was delicious and SO easy! Using all ingredients that we have on hand anyway. We used red lentils and paired it with some green beans. I’ll have it for lunch tomorrow with brown rice and greens.

  165. Kaci says

    Was so excited to make and went to try a bit of sauce and it was amazing… and than bad! The turmeric has this strong bitter flavor that bites and takes away any good flavor. I had to triple everything to even it out.

    Is that normal? I just bought the turmeric today so it couldn’t be rancid?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that’s odd. Perhaps your turmeric powder was a bit stronger than mine? Unlikely but possible. Perhaps next time try scaling the turmeric back to 1/4 or 1/2 tsp at first and gradually building up!

    • Maura says

      Turmeric shouldn’t be bitter. Is there a chance you burned the garlic? I sauteed just the shallot and ginger together for a couple minutes before putting the garlic in the pan, just to be sure it wouldn’t burn.

    • Weston says


      I also ended up with terribly bitter lentils. Also, the ginger overpowers everything in my dish, even with extra curry powder and turmeric. I think the problem is the ginger. I’ve had one other recipe that came out similarly bitter and it was a carrot ginger soup with a TON of ginger. Perhaps I burned both dishes in the exact same way, but it would be odd that I’ve only had this issue with large amounts of ginger.

      I still love your recipes, Dana, but this one didn’t work for me.

      • Rachel says

        I also had lentils with a weird aftertaste. Kind of bitter/sour, and bland. I added more curry powder, salt, and cayenne, as suggested, and the flavor profile was better, but still with an unpleasant aftertaste. Definitely won’t make this again.

        • lizbee says

          Same here. I wonder why there’s a consistent theme of failure for a few of us, Weird! Maybe some packaged curry powders have something in them that causes bitterness?

  166. Melissa Page Boeshans says

    The picture I got in my email of this recipe looks like roasted vegetables …Not sure if the pictures got mixed up, but I want that recipe too! Looked on your site for it, but can’t find it. Is it roasted veggies? Looks amazing! I want to make it with the curry lentils…


  167. Amber says

    Made this tonight for dinner…super easy and delicious! I added a little extra cayenne after tasting, and mixed in some frozen spinach. This will definitely be in regular rotation!!!

  168. Kristin says

    You’re a straight-up mind reader!!! I was just wanting to make something just like this and was about to do a “red lentil” search on MB. Perfect timing, can’t wait to make this!!! What do you think about adding veggies straight to the ‘daal’ like chopped carrots?

    Thanks for your amazing recipes!

  169. niki says

    This looks delish, but I am just curious exactly what the yellow/ golden lentils you use are? Do you happen to know the Indian name? I have got mung dhal and urid dhal, both sort of yellow, I might just try it with red lentils in the meanwhile :-)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It shouldn’t. However, green lentils seem to take longer to cook, so adjust the cooking time as needed!

      • judy farnam says

        We made the raw carrot cake over Thanksgiving and thought it was wonderful but didn’t have too much success with the topping. Didn’t whip up very tall. I read this week that using different coconut milks whip up differently from others. Maybe a good mention, because this is very fun and is a refreshing dessert!

  170. Mich says

    Looks and sounds amazing! I love coconut milk and lentils so it’s a no brainer. BUT, the image that came with the newsletter looks absolutely delicious too. Which one is that one? ?

    • Dana V. says

      Alex ~ If I were you, I’d try it WITH the coconut milk as it will only ADD to the overall flavor NOT stand on its own (coconut milk is most often a part of the curry experience so yah, give it a try WITH, first, before omitting. My opinion of course). :)

      Dana ~ Will for sure make! Yum. Thanks for sharing! :)

      • Alex says

        Oh he can taste the tiniest bit of coconut in ANYTHING!!! Wouldn’t be worth using it as he wouldn’t eat it lol!

        • Elle says

          Cashew milk is super creamy, especially if you make your own (which is simple). You can control the creaminess by adding less water to make it more like cream and less like milk.

    • Linda says

      I often use almond milk as a lower calorie sub for coconut. It doesn’t have the same consistency (not as rich/thick) but it still adds the necessary creaminess. Sometimes I will use a small amount of coconut milk and the rest almond milk.

      Recipe sounds great, I look forward to trying it!

    • Kirsten says

      I know this is an older thread but in case anyone else wonders how to do this without coconut milk…

      I had my lentils on and onion/garlic mixture in the pan when I realized I had no coconut milk — or almond or rice milk or anything e