My Go-To Meals: Lentil & Vegetable Curry

5 from 1 reviews

This Lentil Vegetable Curry is an easy vegetarian recipe that’s perfect for a busy weeknight. Or make it ahead of time and reheat for a quick lunch or dinner!


  • 2/3 cup green or brown lentils, uncooked
  • 3/4 cup brown or basmati rice, uncooked
  • 1 Tbsp oil
  • 1.5 cups (small) diced potatoes
  • 1 cup diced red peppers
  • 1/2 cup diced onion
  • 3 cloves garlic, minced
  • 2 cups frozen mixed vegetables
  • 3 Tbsp red curry paste (hot or mild)
  • 23 dried red peppers, minced (optional)
  • 1 can coconut milk
  • Naan (optional)


  1. Cook lentils according to package directions.
  2. Cook rice according to package directions (or use 90-second microwave rice)
  3. Microwave diced potatoes for 1 minute to soften.
  4. In a large dutch oven, heat oil over medium-high heat. Saute potatoes, peppers, onion, garlic, mixed vegetables curry paste and hot peppers for 10 minutes.
  5. Add coconut milk and cook another 10 minutes or until vegetables reach desired tenderness.
  6. Stir in lentils, heat through and serve with rice and naan.

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