Easy Thai Inspired Curried Lentils (Gluten Free, Vegan)

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes
Yield: serves 2Category: Dinners
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These tasty thai lentils are a quick and easy fragrant recipe that uses a mixture of pantry staples and fresh produce. It is flavourful without being too spicy and lovely and creamy.

Thie is a really versatile recipe in the sense that you can skip the baby corn and mangetout if needed and the recipe would still work. The ingredient list is more of a suggested ingredient list and you can treat the vegetables as interchangeable. Baby corn and mangetout are what I like to add to this but you can amend this to help reduce food waste and use up those random vegetables you have in that need eating.

I only use one chilli in this meaning it has quite a mild flavour as I wanted this recipe to be inclusive and enjoyed by all. If you would prefer a little bit more of a kick you can increase the amount used, (or decrease it for that matter). You could also use powdered chilli and ginger for convenience instead of fresh if needed.

This is a really delicious but simple dish that I usually just serve alongside coconut rice with extra coriander for an easy midweek dinner. If you like my thai lentils you may also like my Curried Lentil & Tomato Soup which can be found here.

If you are looking for more thai inspired recipes why not check out my Tomato & Aubergine Red Thai Curry which you can find here, my Thai Curried Quinoa With Tempeh recipe which is here or my One Pot Thai Pumpkin Curry recipe which you can find here.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 150g 3/4 cup red lentils
  • 1 can 1 + 1/2 cups coconut milk (400ml)
  • 300ml 1 + 1/2 cups water
  • 1 handful baby corn
  • 1 handful mangetout
  • 2 spring onions
  • 1/2 handful coriander
  • 2 cloves garlic
  • 1 chilli
  • 1 vegetable stock
  • 1 tbsp fresh grated ginger
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • pinch sea salt


  1. Add the lentils, coconut milk and water to a saucepan and bring to the boil
  2. Add the stock cubes, turmeric, cumin and sea salt to the pan and mix well. Stir ocassionally
  3. Peel and finely slice the garlic and and to a frying pan along with the chopped chilli, (discard the seeds), grated ginger, mangetout, baby corn and a splash of cooking oil, cook over a moderate heat until the vegetables have softened
  4. Once the lentils have cooked, pour them into the pan containing the other ingredients, mix well
  5. Rouchly chop the spring onion and coriander and scatter them across the top before serving


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