Half-Cup Lentil and Vegetable Curry
A wholesome curry made with half a cup of red lentils simmered with fresh vegetables and aromatic spices for a comforting vegetarian meal. This indian-inspired curry (vegetarian) ready in about 50 minutes pairs red lentils, medium, diced carrot, medium, diced potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1/2 cup red lentils
- 1 medium, diced carrot
- 1 medium, diced potato
- 1 small, chopped onion
- 2, minced garlic cloves
- 1 tbsp, minced ginger
- 1 cup canned diced tomatoes
- 1/2 cup coconut milk
- 1 1/2 cups vegetable broth
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 1 tsp salt
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 tsp cumin seeds and toast until fragrant, about 30 seconds.
- Step 2: Add 1 small chopped onion, 2 minced garlic cloves, and 1 tbsp minced ginger. Sauté for 4-5 minutes until onion is translucent.
- Step 3: Stir in 2 tsp curry powder and 1/2 tsp turmeric powder, cooking for 1 minute until spices release aroma.
- Step 4: Add 1/2 cup red lentils, 1 diced carrot, 1 diced potato, 1 cup canned diced tomatoes, and 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
- Step 5: Pour in 1/2 cup coconut milk and 1 tsp salt, continue simmering for 10 minutes until lentils and vegetables are tender and curry thickens.
- Step 6: Garnish with 2 tbsp chopped fresh cilantro before serving with rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Cup Lentil and Vegetable Curry take to make?
Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Cup Lentil and Vegetable Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Half-Cup Lentil and Vegetable Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Cup Lentil and Vegetable Curry for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Cup Lentil and Vegetable Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
