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!

Hello chickpeas!

Big thanks to Alexis for entrusting you in my care while she’s off on the trip of a lifetime! For those of you who don’t know me, I’m a fellow veggie-loving Columbus RD and I blog over at The Lean Green Bean! While I do currently eat meat, there was a several year period of my life where my husband and I were both vegetarian.

During those years, I developed tons of vegetarian recipes and there are quite a few I still make regularly because I love them so much. This Lentil Vegetable Curry is one of them. It’s packed with veggies, protein-packed thanks to the quick-cooking lentils and gets great flavor from the curry paste.

This is one of my go-to meals on a busy weeknight. It’s ready in under 30 minutes and tastes even better the next day. You guys may also know I’m a huge fan of food prep. (Check out my new ebook, The Ultimate Guide To Food Prep!) This curry is the perfect addition to your food prep. You can either make the whole thing ahead of time and just reheat it throughout the week, or you can cook the rice and lentils and chop the veggies ahead of time so it comes together quickly on a weeknight!

Onto the recipe!

Lentil Vegetable Curry

• Author: Alexis
• Prep Time: 5 mins
• Cook Time: 25 mins
• Total Time: 30 mins
• Yield: 4 1x
• Category: Main Meal

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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!

Ingredients

• 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)
• 2–3 dried red peppers, minced (optional)
• 1 can lite coconut milk
• 1 Tbsp cornstarch + 1 Tbsp water
• Naan (optional)

Instructions

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 cornstarch mixed with water 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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Did You Make This Recipe?
Let me know by leaving a review or tagging @hummusapien on Instagram!

That’s all there is to it! Pretty easy right?

Be sure to cut your potatoes fairly small and use the microwave trick because they take a while longer than other vegetables to cook. Trader Joes has amazing naan in their freezer section- we always have some in our freezer! If you don’t want to use frozen vegetables, you can use fresh…it just may take a bit longer to cook them!

Enjoy!
–Lindsay–