Vegan Lentil Curry

Prep time: 5 mins

Cook time: 55 mins

Total time: 1 hour

Servings: 4

This recipe is adapted from a recipe on the Simply Vegan Blog (  I made a few changes of ingredient types or amounts, but otherwise prepared it precisely as recommended.  This can be made without oil by sautéing with a broth or water.  It is an excellent fasting recipe for Orthodox Christians and was well received in the house!


  • 1 cup uncooked lentils
  • 1 cup uncooked brown rice
  • 1 tbsp extra virgin olive oil
  • 2 tbs minced garlic
  • ½ yellow onion, finely chopped
  • 15 ounce can tomato sauce
  • ¾ cup full-fat coconut milk
  • 2 tsp curry powder
  • 1 tsp garam masala
  • ½ tsp ground ginger
  • ½ tsp garlic powder
  • ½ tsp turmeric powder


  • Cook lentils according to package directions. Drain and set aside.
  • Cook rice according to package directions. Drain and set aside.
  • Heat the olive oil in a frying pan, add the garlic and the onion and cook over medium-high heat until golden brown.
  • Add the tomato sauce, coconut milk and spices and cook for about 5 minutes. Stir occasionally.
  • Add cooked lentils, stir and cook for 15 – 20 minutes.
  • Serve the lentils over the rice.



  • Serving size:1/4 of the recipe
  • Calories:485
  • Sugar:8 g
  • Sodium:8 mg
  • Fat:8 g
  • Saturated fat:8 g
  • Carbohydrates:78 g
  • Fiber:5 g
  • Protein:8 g



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