Cozy, Customizable Curried Lentils: A Hearty Meal for Any Night
When you're looking for something hearty, comforting, and budget-friendly, few dishes hit the mark like a big pot of curried lentils. This recipe is one of those back-pocket meals you can return to again and again—easy to make, flexible with ingredients, and perfect for batch cooking.
And the best part? You don’t have to do it alone. Watch along as Jenn shows you just how quick and simple this recipe can be in the step-by-step video below!
Whether you're a longtime lentil lover or just getting started, this curried version offers a creamy, flavorful twist that’s warm and satisfying without being overly spicy (unless you want it to be!).
Ingredients
1 cup dried lentils (approximately half of a one-pound bag)1 tablespoon cooking oil
2 tablespoons curry powder (use more or less depending on taste)
2 cups milk (or substitute with additional broth or water)
1 to 2 cups vegetable broth or water
1 can diced tomatoes
1 can spinach
1 can diced carrots
Salt and pepper to taste
1 and 1/2 cups uncooked rice
Directions
- Cook the rice according to package directions and set aside.
- Rinse and drain the lentils in cold water.
- Add the cooking oil to a large skillet and heat over medium heat.
- Add the curry powder and stir well. Cook for about one minute to toast the spices.
- Add the milk, broth, lentils, and diced tomatoes. Stir to combine. Bring the mixture to a boil, then reduce heat and simmer until the lentils are cooked through, about 20 minutes.
- If the mixture begins to dry out before the lentils are soft, add more broth or water to keep them covered. To test for doneness, remove a few lentils and taste or try smashing them with a fork. If they smash easily, they’re ready. Continue adding liquid and simmering until fully cooked.
- Once the lentils are soft, add the canned spinach and carrots. Continue to simmer for about 5 more minutes until the vegetables are heated through.
- Add salt and pepper to taste.
- Serve the curried lentils over warm rice.
Tips & Variations
Milk is optional. If you prefer a dairy-free version or don’t have milk on hand, just swap it for more broth or water.
Make-ahead magic: This dish makes 8 generous servings and keeps beautifully in the fridge for several days. You can even freeze it in individual portions for a quick heat-and-eat meal.
Got extra rice? Leftover rice from another night works perfectly here. Just reheat and serve.
Switch up the grains. Try serving over couscous, quinoa, barley, or noodles.
Spice it your way. Not a curry fan? Use chili powder and paprika for a Southwestern flair, or go Italian with oregano and basil.
Veggie flexibility. No spinach or carrots on hand? Use what you’ve got—fresh or frozen veggies all work. For fresh veggies, sauté them in the oil before adding the spices.
Make it yours. The best part of this recipe? It’s endlessly customizable. Don't be afraid to experiment and trust your taste buds!
Final Thoughts
This Curried Lentils recipe is more than just a meal—it’s a warm hug in a bowl. Whether you're cooking for a crowd or just planning ahead for busy weeknights, it's an easy, nourishing option that doesn't skimp on flavor.
So go ahead—get cozy, get creative, and cook along with Jenn. Dinner is more than taken care of.
Watch and Cook Along with Jenn
