Zen-Infused Coconut Curry Lentils

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Creamy, aromatic lentils simmered in a fragrant coconut curry broth with fresh ginger and lime, ready in 32 minutes for a comforting vegan meal. This Indian-inspired vegetarian recipe (vegan), ready in about 32 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 310 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, rinsed red lentils
• 1 can (13.5 oz) coconut milk
• 1 medium, finely diced onion
• 1 tbsp, minced ginger
• 2 cloves, minced garlic
• 2 tsp curry powder
• 1, juiced lime
• 1/4 cup, chopped cilantro
• 2 cups vegetable broth
• 1/2 tsp salt

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Instructions

1. Step 1: Heat a large pot over medium heat. Add onion and cook for 5 minutes until translucent, stirring occasionally. Add minced ginger and garlic, cook for 1 minute until fragrant.
2. Step 2: Stir in curry powder and cook for 30 seconds to toast the spices. Add rinsed lentils, vegetable broth, and coconut milk, then bring to a gentle simmer.
3. Step 3: Cover and simmer for 20 minutes, stirring occasionally, until lentils are tender and broth thickens. Stir in lime juice and salt, then remove from heat. Garnish with fresh cilantro before serving.