SerpApi-Style Coconut Curry Lentils

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A creamy, aromatic curry with red lentils and coconut milk, simmered to perfection with warming spices. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs red lentils, coconut milk, onion 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

1 cup, rinsed red lentils
1 can (13.5 oz) coconut milk
1 medium, finely diced onion
3 cloves, minced garlic
1 tbsp grated fresh ginger
2 tsp curry powder
1/2 tsp ground turmeric
1 cup chicken broth
1/2 large lime
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Place 1 cup rinsed red lentils in a medium pot and add 1 cup chicken broth. Bring to a gentle simmer over medium heat and cook for 12 minutes until lentils are tender but still holding shape.
Step 2: While lentils simmer, heat a small saucepan over medium-low heat. Add 1 medium diced onion and cook for 5 minutes until translucent and slightly golden.
Step 3: Stir in 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
Step 4: Add 2 tsp curry powder and 1/2 tsp ground turmeric to the onion mixture, stirring constantly for 30 seconds to toast the spices.
Step 5: Pour the simmering lentil broth (including lentils) into the spice mixture, then add 1 can (13.5 oz) coconut milk. Stir well and bring to a gentle simmer for 5 minutes.
Step 6: Squeeze juice from 1/2 lime into the curry and stir in 2 tbsp chopped fresh cilantro. Simmer uncovered for 3 more minutes to meld flavors.
Step 7: Taste and adjust seasoning with additional salt or lime juice as needed. Serve hot with steamed rice or naan.