This creamy lemony lentil curry is a deliciously refreshing dish made with simple, everyday ingredients. It’s reminiscent of Mauritian haleem, delivering a similarly rich curry flavour, but in a much simpler form.
This versatile recipe can be made with dried or canned lentils, as well as yellow or green split peas. Add any vegetables you like and serve it with rice or flatbread for a complete, comforting meal.
From soups to rice dishes, and even salads and pasta dishes, lentils do find their way in many meals at our place. Most of the time, lentils probably don’t spark excitement; they are perhaps thought of as being merely a healthy option. Truth be told, I personally find lentils to be simply amazing.
My almost weekly go-to recipe is a simple lentil soup served over rice. Last week, however, I decided to spice it up a little, turning it into an extra creamy, fragrant curry. Best of all, this lemony lentil curry comes together quite quickly and is very versatile.
I’ve added a couple of vegetables, such as potatoes and green beans, for extra nutrients and texture. You can certainly leave the vegetables out, or add others of your choice — butternut squash, pumpkin, carrots, or eggplant all work very well in this recipe.
Ingredients for Creamy Lemony Lentil Curry
Lentils
I’ve used green lentils, which is what I had on hand. Other types of lentils, dried or canned brown, red or yellow split lentils are great to use. I often make this curry with a mixture of yellow and green split peas resulting in a very delicious curry, but also an interesting colour.
French lentils (Du Puy or black lentils) may not be ideal here, as they tend to retain their shape unless cooked for a long time. In this recipe, we want the lentils to slightly melt into the sauce for a rich, creamy texture.
Spices
Curry powder, turmeric and cumin are the main spices that I use in this curry. I find thyme and lentils go particularly well together, so I tend to always add a little thyme — fresh or dried — when cooking lentils. Coriander powder is optional and you could leave it out altogether if you don’t have it on hand.
Coconut milk
For creaminess and to complement the tartness of the lemon juice. I recommend using full-fat canned coconut milk for the best results.
Lemon juice
The key ingredient that makes this curry unique. It’s somewhat reminiscent of a Mauritian haleem or halim where lemon juice or vinegar is added when served.
A Few Notes & Variations
Adjusting the lemon:
Lemon juice is what gives this curry its brightness. Start with less and add more toward the end, tasting as you go. If you don’t have lemon on hand, a small splash of vinegar can work as a substitute.
Spice balance:
This curry is gently spiced and aromatic rather than hot. If you enjoy more heat, add a pinch of chili flakes or a little fresh chili along with the spices.
Serving Suggestions
This creamy lemony lentil curry is delicious served over jasmine or basmati rice. It also pairs well with this sweet potato flatbread or Mauritian roti, making it a comforting and satisfying meal.
Leftovers keep well in the refrigerator for a couple of days and tend to thicken slightly as they sit. Simply add a splash of water or coconut milk when reheating to loosen the sauce.
Creamy Lemony Lentil Curry
Deliciously refreshing creamy lemony lentil curry made with simple ingredients. This versatile recipe can be made with dried or canned lentils, as well as yellow or green split peas. Add any vegetables you like and serve with rice or flatbread for a complete meal.
Ingredients
- 200 g (1 cup) dried green or brown lentils, soaked for 2–4 hours
- 750 ml (3 cups) water
- 2 bay leaves
- 200 g (1 medium) potato, white or red, diced, optional
- 100 g (3.5 oz) green beans, cut into 2–3 cm (1-inch) lengths
- 2 vine-ripened or Roma tomatoes, diced
- 1 thumb-size ginger root, finely chopped or minced
- 2 - 3 tablespoons cooking oil
- 1 vegetable bouillon cube
- 120 ml (½ cup) full-fat coconut milk
- Juice from ¼–½ lemon, to taste
- Water, as required to make sauce
- Salt to taste
- Fresh coriander leaves or cilantro, for garnish
Spice paste:
- 2 teaspoons curry powder
- 2 teaspoons turmeric powder
- ¼ teaspoon ground cumin
- 1 teaspoon coriander powder, optional
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- Little water to make a paste
Instructions
Cook the lentils:
- Drain the soaked lentils, then place them in a thick-bottomed pot with 750 ml of water, the bay leaves, and a pinch of salt.
- Continue cooking covered, or partly covered, on medium heat until lentils are cooked, soft but not mushy.
- Check on the water level from time to time and add as required to continue cooking. There doesn’t need to be much water in the pot; otherwise, the curry may turn out soupy.
- Set the cooked lentils aside.
Make the curry:
- In a large saucepan or pot, heat 2 tablespoons of oil on medium temperature.
- Add the diced potatoes, stir to coat well with the oil. Fry the potatoes, while occasionally stirring, until golden on all sides and cooked through. Remove and set aside.
- Toss the green beans in the same pan, stir fry for about 5 minutes until half cooked. Remove and set aside.
- Mix all ingredients of the spice mix together to make a paste. Set aside.
- Add another tablespoon of oil in the pan. Add the minced ginger. Stir fry until fragrant, about 1 minute. Next add in the spice mix paste. Roast briefly, about 10 seconds, then add the tomatoes. Continue to cook for about 3 - 5 minutes, until tomatoes start to break down.
- Add the potatoes and green beans back to the pan. Add the lentils, coconut milk and bouillon stock cube. Add a little water if required to make more sauce. Simmer covered for about 5 - 8 minutes, until the edges of the potatoes start to gently disintegrate into the sauce.
- Add salt to taste.
- Squeeze the lemon juice, stir to mix well. Add more lemon juice as per taste preference.
- Garnish with fresh coriander/cilantro. Enjoy warm over rice or with homemade flatbread.
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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Just tried your lemony creamy lentil curry. It was really delicious!!!
Thank you, Sheila. That is so wonderful to hear! 🙂
Really enjoyed this recipe, thank you! I made it with aubergine and frozen spinach – very tasty!