Johnson's Spiced Lentil Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A fragrant and protein-rich curry made with red lentils, aromatic spices, and coconut milk, embodying the melting pot of American culinary traditions. This indian (vegetarian) ready in about 40 minutes pairs coconut oil, large, finely chopped (1 cup) onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 tbsp coconut oil
• 1 large, finely chopped (1 cup) onion
• 3 cloves, minced garlic
• 1 tbsp, minced ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1 cup, rinsed red lentils
• 1 can (14 oz), light coconut milk
• 1 cup vegetable broth
• 1 medium, diced (1 cup) zucchini
• 1, diced (1 cup) red bell pepper
• 1/4 cup, chopped cilantro
• to taste salt

Instructions

1. Step 1: Heat 1 tbsp coconut oil in a large pot over medium heat. Add 1 cup finely chopped onion and sauté for 5 minutes until golden brown.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp minced ginger, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp turmeric to the pot, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 cup rinsed red lentils, 1 can (14 oz) light coconut milk, 1 cup vegetable broth, and 1 cup diced zucchini, and bring to a simmer. Cover and cook for 15 minutes.
4. Step 4: Add 1 cup diced red bell pepper and cook uncovered for 10 minutes until lentils are tender. Stir in 1/4 cup chopped cilantro and season with salt to taste.