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Creamy Thai Coconut Curry Lentils Easy One Pot Recipe

Thai Coconut Curry Lentils

A creamy, aromatic, and deeply satisfying Thai-inspired lentil curry that's perfect for busy weeknights. Packed with flavor, protein, and nutrients, this easy plant-based dish brings the taste of Bangkok street food to your kitchen.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon coconut oil or olive oil
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated or finely minced
  • 2 tablespoons red curry paste adjust to spice preference
  • 1 can diced tomatoes undrained (14.5 oz)
  • 1 can full-fat coconut milk (13.5 oz)
  • 4 cups vegetable broth (or water if needed)
  • 1.5 cups dry red lentils rinsed thoroughly
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon brown sugar or maple syrup (adjust to taste)
  • 1 lime lime juice (about 2 tablespoons)
Optional Additions
  • 2 handfuls fresh spinach
  • fresh cilantro chopped, for garnish
  • cooked rice or quinoa for serving

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon or Spatula

Method
 

  1. Sauté Aromatics: Start by warming the coconut oil in a large pot or Dutch oven over medium heat. Once shimmering, add the chopped onion and cook until it softens and becomes translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
  2. Awaken the Curry Paste: Add the red curry paste to the pot. Stir it well with the softened aromatics, cooking for 1-2 minutes until fragrant. This step helps intensify and blend the curry paste flavors.
  3. Build the Liquid Base: Pour in the can of diced tomatoes (undrained—those juices add flavor!), the full-fat coconut milk, and the vegetable broth. Stir everything together to combine.
  4. Introduce the Lentils: Add the rinsed dry red lentils to the pot. Stir to ensure they are fully submerged in the liquid.
  5. Simmer and Cook: Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes until the lentils are tender and have absorbed most of the liquid.
  6. Season and Finish: Once the lentils are tender, remove the pot from the heat. Stir in the soy sauce (or tamari), brown sugar or maple syrup, and fresh lime juice. Taste and adjust seasonings as needed.
  7. Add Greens (Optional): If using, stir in the fresh spinach and allow it to wilt into the hot curry for a minute or two.
  8. Serve: Ladle the hot Thai Coconut Curry Lentils over fluffy cooked rice or quinoa. Garnish generously with fresh cilantro and serve with lime wedges on the side.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 14gFat: 12gSaturated Fat: 8gSodium: 230mgPotassium: 450mgFiber: 8gSugar: 10gVitamin A: 1200IUVitamin C: 25mgCalcium: 80mgIron: 3.5mg

Notes

This recipe is designed for a quick and easy weeknight meal but tastes even better the next day as flavors meld. For meal prep, portion it into containers and store in the refrigerator for up to 3-4 days or freeze for up to 3 months.
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