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Tomato Lentil Curry

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 10 reviews
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4-6 servings 1x


This cozy tomato lentil curry recipe is made with the most delicious coconut curry tomato broth, it’s naturally gluten-free and vegan, plus it’s a breeze to make and always a crowd fave.


  • 1 tablespoon olive oil
  • 1 medium white or yellow onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon ground ginger
  • 2 teaspoons ground turmeric
  • 1/4 teaspoon cayenne
  • 2 (15-ounce) cans fire-roasted crushed tomatoes (or 1 can crushed tomatoes + 1 can diced tomatoes)
  • 1 (15-ounce) can coconut milk, divided
  • 1 small sweet potato, peeled and finely diced (about 1 1/2 cups or 8 ounces)
  • 3 cups veggie stock
  • 1 cup green or brown lentils, rinsed and picked over
  • fine sea salt and freshly-cracked black pepper, to taste
  • chopped fresh cilantro, for garnish


  1. Sauté the veggies and spices: Heat oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until softened.  Add garlic and sauté for 1 minute, stirring occasionally.  Add cumin, coriander, ginger, turmeric and cayenne and sauté for 1 minute, stirring frequently.
  2. Add remaining ingredients.  Add the tomatoes, 2/3 cup of coconut milk, sweet potato, veggie stock, lentils and stir to combine.  Continue cooking until the soup reaches a simmer.
  3. Simmer. Reduce heat to medium-low to maintain the simmer.  Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender.
  4. Season.  Taste and season with salt and pepper as needed.  (I added about 1 teaspoon salt and 1/2 teaspoon pepper.)
  5. Serve.  Serve warm with rice and/or naan, drizzled with the remaining coconut milk and garnished with lots and lots of fresh cilantro.


Source: Recipe adapted from Nigella Lawson.