One-Pot Lentil Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A comforting and nutritious one-pot lentil curry that’s easy to prepare. This indian-inspired vegan ready in about 40 minutes pairs red lentils, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp curry powder
• 1 tsp ground turmeric
• 14 oz canned diced tomatoes
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tbsp curry powder and 1 tsp ground turmeric, stirring constantly for 30 seconds to toast the spices.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices and 3 cups vegetable broth, bring to a simmer.
5. Step 5: Add 1 cup red lentils, cover, and cook for 20 minutes over low heat until lentils are tender.
6. Step 6: Stir in 1 cup coconut milk and 1 tsp salt, simmer uncovered for 5 more minutes until the curry thickens slightly.
7. Step 7: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving.