Half-Split Lentil and Vegetable Curry

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

A hearty and fragrant curry featuring half-split red lentils simmered with vibrant vegetables and warm spices. This Indian-inspired curry recipe (vegetarian), ready in about 55 minutes, pairs red lentils (split half), carrot, potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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 cup red lentils (split half)
• 1 large, diced 1/2-inch pieces carrot
• 1 medium, diced 1/2-inch pieces potato
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 1 cup coconut milk
• 2 cups vegetable broth
• 2 tbsp curry powder
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp olive oil
• 1 tsp salt
• 1/4 cup chopped, for garnish cilantro leaves

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Instructions

1. Step 1: Rinse 1 cup red split lentils under cold water until water runs clear and set aside.
2. Step 2: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
3. Step 3: Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger; sauté for 5 minutes until onion is translucent and fragrant.
4. Step 4: Stir in 2 tbsp curry powder and 1 tsp turmeric powder, cooking for 1 minute to release spices’ aroma.
5. Step 5: Add diced 1 large carrot and 1 medium potato (each cut into 1/2-inch cubes), then pour in 2 cups vegetable broth and 1 cup coconut milk.
6. Step 6: Bring to a boil, add the rinsed lentils and 1 tsp salt, reduce heat to low, cover, and simmer for 25-30 minutes until lentils and vegetables are tender, stirring occasionally.
7. Step 7: Adjust seasoning to taste and garnish with 1/4 cup chopped fresh cilantro leaves before serving.