Thai Red Curry Lentils : The Best Vegan Lentil Recipe

January 30, 2015

Thai Red Curry Lentils : The Best Vegan Lentil Recipe

When it comes to curry, the combinations are endless!  This combination of red lentils and spicy red curry is just delicious and incredibly simple to prepare.  Though small in size, lentils are a nutritional all-star. They are rich in fiber and contain about a steak’s worth of protein, making them a healthy meat substitute for vegans. Lentils are also packed with folate, iron, phosphorus, magnesium, zinc and potassium.  I remember recently reading an article on 7 Benefits or eating lentils, that I thought did a good job of summarizing why I consider lentils as a staple in my diet.  

The Red Lentils Curry recipe is full of coconut milk, ginger, garlic and  seasonal veggies like zucchini.  On a cold day it can be amazing to indulge in.  I hope you enjoy this recipe and share it with others. Make sure to try this one and download our recipe book on for more great recipes just like this one! 

This will definitely become your all-time favorite Lentil recipe once you try it.

Total time 40 minutes

Prep time 10 minutes

Cook time 30 minutes

Servings: 2


2 tbsp. olive oil

1 onion, diced

2 cloves garlic, minced

1 inch fresh ginger, minced

2 tbsp. Thai red curry paste

1 10 oz can coconut milk

1 cup dried red lentils

2 cups water

1 zucchini, cut into half moons

1 10 oz can baby corn

1 4 oz can water chestnuts


Heat olive oil in a large skillet over medium heat. Saute onion, garlic, and ginger until onions become transparent, about 4-5 minutes. Add curry paste and saute for a minute more. Add coconut milk and lentils and 1 cup of water. Stir to combine. Add zucchini, baby corn, and water chestnuts. Reduce heat and let simmer for 20 minutes, adding remaining water as necessary. Serve over rice or quinoa.

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