Lentil Curry
We love this Lentil Curry because it's packed with nutrition, protein, and fibre, and it's budget-friendly too. It makes for a super satisfying dinner or lunch, keeping you full for hours on end.
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NutritionPer Serving
- Calories228
- Carbs6633g
- Protein14g
- Fat52.5g
- Saturates0.7g
- Sugars11g
For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!
Loaded with veggies, and spices, this Lentil Curry is exceptionally good for you, and you wouldn’t believe just how easy it is to make. We’ve gone for green lentils because they’re packed with plant-based protein and fibre, and they provide the perfect firm texture for a hearty curry.
This Lentil Curry recipe is extremely adaptable too, you can keep experimenting with the spices for endless possibilities to find your favourite flavour blends. Even better, it’s suitable for vegan and dairy-free diets, so it’s a real crowd pleaser.
Thought this is what we’d call a dry curry (a thick recipe with little or no sauce), even if you usually prefer a saucier style, you should definitely give this number a go. You don’t want to miss out on this taste sensation!
What diets is this Lentil Curry suitable for?
This Lentil Curry recipe is suitable for vegetarian, vegan, gluten-free, and dairy-free diets.
Remember to take extra care when you’re cooking for people with allergies. Use separate utensils, cookware, and preparation surfaces.
Do you need any special ingredients to make Lentil Curry?
This Lentil Curry is dead easy to make, with no fancy kitchen gadgets. You’ll find everything on your local supermarket shelves.
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How many calories are in this Lentil Curry?
There are 228 calories per portion in this Lentil Curry, which means with an accompaniment it falls into our Weekly Indulgence category – perfect for when you’re hosting or just fancy some good old comfort food. To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.
This Lentil Curry is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight, then you might want to adjust these slightly. You can read more about these recommendations on the NHS website.
Step 1
Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, peppers, and cauliflower.
Step 2
Sprinkle over the garam masala, garlic salt, and cumin seeds. Mix thoroughly to fully coat all the vegetables.
Step 3
Add the lentils, peas, stock pot, and water.
Step 4
Bring the pan to a boil, lower the heat, and simmer for 20 minutes. If it becomes a little dry, add more water as needed.
Step 5
Serve with fresh coriander as a garnish. Enjoy!
Why not serve your Lentil Curry alongside these mouth-watering Indian flavours?
How do you know when this Lentil Curry is cooked?
You’ll know your Lentil Curry is cooked with the veg is soft and golden. You should cook the lentils until all the water is absorbed, this should take around 20 minutes.
As per UK food safety guidelines, always cook food until it reaches 75ºC and stays at that temperature for at least two minutes. This is to keep you and whoever it is you’re cooking for safe.
How long can you keep this Lentil Curry in the fridge?
Once you’ve served up your Lentil Curry, ideally you should eat it within 4 hours.
If you do allow any leftovers to cool, make sure to refrigerate them in a container with a secure lid. You can keep leftovers of Lentil Curry in the fridge for approximately 3 days.
Can I freeze this Lentil Curry?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it’s cold enough.
- Use a container or bag that’s suitable for freezing.
- Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat this Lentil Curry?
From chilled: Place in a microwave-proof container with loosely fitting lid. Heat for 4-7 minutes until piping hot, stirring all the way through.
From frozen: Allow to fully defrost, then heat covered in the microwave for 3-5 minutes. Give everything a good stir. Cook for a further 5-7 minutes — until piping hot.
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Lentil Curry
We love this Lentil Curry because it's packed with nutrition, protein, and fibre, and it's budget-friendly too. It makes for a super satisfying dinner or lunch, keeping you full for hours on end.
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 228
- Carbs 6633G
Instructions
- Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion, peppers, and cauliflower.
- Sprinkle over the garam masala, garlic salt, and cumin seeds. Mix thoroughly to coat all the vegetables.
- Add the lentils, peas, stock pot, and water.
- Bring the pan to a boil, lower the heat and simmer for 20 minutes. If it becomes a little dry, add more water as needed.
- Serve with a fresh coriander garnish. Enjoy!
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10 comments
See what others have to say
AlexTuesday 27th January 2026
What can I use instead of cauliflower as I really don’t like it ?
HollyWednesday 28th January 2026
Hi Alex, you could try sweet potato or butternut squash but you may need to cook longer, hope that helps!
JulieSaturday 18th July 2020
Would it work with dry lentils soaked overnight instead of tinned? – husband bought by mistake & they need using up!
SharonFriday 31st July 2020
Hi Julie, I would suggest soaking the dried lentils and cooking them before adding to the curry. This is because this curry is quite dry and there wouldn’t be sufficient liquid in it to cook the lentils. Just follow the instructions on your packet of lentils for soaking and cooking before adding to the curry. I hope this helps and thankyou for getting in touch.
SarahSunday 30th September 2018
Hi
I’m about to try this recipe but wanted to ask does it matter if I don’t use the garlic sea salt and just use normal as I don’t have it
RebeccaTuesday 10th April 2018
Could this recipe be made in a slow cooker? How would you adapt it?
Joanne WestFriday 10th November 2017
Could I use just a regular stock cube rather than a stock pot??
Adrian CherryThursday 6th July 2017
Can this be adapted to use dried lentils? And if so what sort and how much? TIA.
Sharon WellsSunday 19th February 2017
This is the second time I have made this dish. It is so easy to make, and really tasty. Thank you for sharing the recipe.
KateSunday 19th February 2017
Hi Sharon
Glad you like it 🙂
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