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Golden lentil curry

Creamy, nourishing and satisfying

cooking time: 30mins difficulty: easy serves: 4


1/4 cup water or vegetable broth (or use oil instead if you are not avoiding it)

1/4 cup thinly sliced shallot (or onion)

3 cloves of garlic, minced

1 tbsp of ginger, minced

1 small serrano pepper, minced (seeds removed)

2 cups of thinly sliced carrots

3 cups of vegetable broth

3/4 cup of full-fat coconut milk

1 cup uncooked rinsed red lentils

2 tbsp of soy sauce

1 tbsp of curry powder

Salt and pepper to taste


1. Heat a large rimmed skillet or pot over medium heat. Once hot, add water (or oil) and shallot. Sauté for 3 minutes, stirring frequently, until softened and slightly browned.

2. Add garlic, ginger, and serrano pepper and sauté for another 2-3 minutes. Then add carrots and a pinch of salt and stir. Cook for 1-2 minutes more, stirring occasionally.

3.Add vegetable broth and coconut milk and increase heat to medium high. Bring to a low boil. Then add lentils and stir. Once the mixture comes back to a low bubble, reduce heat to low or until you achieve a gentle simmer.

4. Add soy sauce and curry powder and stir once more. Simmer the soup uncovered, stirring occasionally, for 12-16 minutes or until the carrots and lentils are tender.


If the mixture becomes too thick, you can add more coconut milk or vegetable broth as needed.

Garnish with fresh cilantro and lemon juice or a little fresh coconut yogurt.

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