This Green Lentil Curry with spinach and coconut is perfect for a warming vegetarian or vegan meal that is packed with 16 grams of protein per serving. It’s made with Thai green curry paste for a flavourful and slightly spicy dish that packs a punch!

a bowl of green lentil curry with cilantro on top

Green Lentil Curry with Spinach

Thai cuisine has always been a source of culinary inspiration for me, having traveled to Thailand three times and spend time taking cooking classes while there. And today, I’m excited to share a new twist on a classic: Green Lentil Curry made with Thai green curry paste.

This dish combines the rich flavours of Thai green curry with the hearty, earthy texture of green lentils. It’s a perfect blend of East meets West and is great to enjoy for a cozy Fall or Winter meal at home that is packed with 16 grams of protein and 14 grams of fibre per serving.

Enjoy this curry on it’s own or serve it over rice, with naan, in a wrap or however you like!

Why You’ll Love this Recipe

  • Flavourful Fusion: The Thai green curry paste offers an exotic, spicy flavour that perfectly complements the earthiness of green lentils.
  • Nutrient-Rich: Green lentils are packed with protein and fibre, making this dish both satisfying and healthy and perfect for a vegan and vegetarian dinner.
  • Versatility: This recipe can be easily adapted however you like. Try adding more veggies, using a different type of lentil or bean or even adding tofu.
  • Convenience: It’s a one-pot wonder, easy to make, and perfect for meal prepping.

Best Lentils for this Curry and Alternatives

This recipe calls for dried green lentils which are ideal for their firm texture and ability to maintain their shape after cooking. The best alternatives for this recipe would be french lentils or brown lentils, which will offer and similar texture and flavour.

If you only have red lentils on hand, I would recommend trying this Red Lentil Curry recipe instead. (Red lentils are much softer and won’t have the same texture in this curry.)

Green Lentil Curry Ingredients

ingredients for green lentil curry
  • Onion: Adds a fundamental layer of sweetness and aroma to the base of the curry.
  • Garlic: Provides a pungent, earthy flavour that’s essential in Thai cooking.
  • Ginger: Its spicy, zesty note brings freshness and aids in digestion.
  • Green Curry Paste: The heart of the dish, offering a vibrant, spicy, and aromatic flavor.
  • Green Lentils: They absorb flavours beautifully while adding heartiness to the curry.
  • Vegetable Broth: Enhances the overall taste and provides a liquid base for the lentils to cook.
  • Coconut Milk: Adds creaminess and balances the spices in the curry.
  • Tamari: Offers a rich, deeper flavour than regular soy sauce and is gluten-free. You can substitute soy sauce if needed.
  • Maple Syrup: A hint of sweetness to counterbalance the spice. You can substitute honey or agave.
  • Lime: A little acid to help brighten up the flavours in the dish.

*Full ingredient measurements and instructions are below in the recipe card

How to Make Green Lentil Curry

Step 1

Sauté the onion, garlic and ginger in a large pan for 2-3 minutes, then add the curry paste and continue to cook for an additional 30 seconds.

  • sauteed onions, garlic and ginger in a pan
  • sauteed onions, garlic and green curry paste in a large pan

Step 2

Add the vegetable broth, coconut milk, tamari (or soy sauce) and maple syrup and bring to a light boil. Then cover and let the lentils simmer on medium-low heat for 25-30 minutes or until tender. Once cooked they should resemble the photo below.

  • lentils, onions, broth and coconut milk simmering in a large pan
  • curried green lentils cooking in a large pan

Step 3

Add the spinach and a squeeze of lime juice and mix until the spinach wilts into the curry. Serve topped with a drizzle of coconut milk and cilantro, or however you like.

  • green lentil curry and spinach in a large pan
  • Thai green curry lentils in a large pan topped with coconut milk and cilantro

Vegetables You Can Add to this Curry

You can adapt this recipe and add any vegetables you love to this curry! Here are some vegetables you can try adding:

  • Bell peppers
  • Carrots
  • Kale
  • Sweet potato
  • White potato
  • Broccoli
  • Cauliflower
  • Mushrooms

How to Store, Freeze and Reheat

  • Store in the fridge in an airtight container for up to 5 days.
  • Freeze by letting the curry cool, then transferring it to freezer-safe containers for up to 2 months.
  • Reheat on the stove or in the microwave until thoroughly warm.

Expert Tips for Making Green Lentil Curry

  • Toast the Curry Paste: Toasting the green curry paste before adding the lentils will help to enhance the flavours in the curry.
  • Rinse Lentils: Always rinse green lentils before cooking. This will remove any impurities and bitterness from the lentils. Rinse in a strainer until the water runs clear.
  • Use Dried Lentils: Dried lentils will absorb the flavour of the broth and curry paste as they cook and will be more flavourful and tasty than using canned lentils.
  • Adjust Spiciness: Modify the amount of curry paste based on your heat preference. Remember that different brands of curry paste can be more spicy or less spicy.
  • Finish with Fresh Herbs: Garnish with cilantro or basil for a fresh flavour boost.
  • Serve with rice for a complete meal: I like to serve this lentil curry over jasmine rice for a complete and filling meal.

Lentil Curry FAQ

Can I use other types of lentils?

Yes, but cooking times may vary.

Can I use canned lentils?

If you’re short on time you can use canned lentils in this recipe, but you’ll need to adjust the amount of liquids used as the canned lentils wont absorb much liquid. If using canned lentils, use 1 cup of coconut milk and only 1/2 cup of broth.

Is Thai green curry paste spicy?

This will depend on the brand you purchase. Typically, green curry paste has a medium spice level.

How can I add more protein?

Try adding some cubed tofu to this recipe.

Is Green Lentil Curry gluten-free?

Yes, if using tamari this curry is gluten-free.

two bowls of thai green curry lentils

Try these delicious lentil recipes next!

If you tried this Green Lentil Curry or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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a bowl of green lentil curry with cilantro on top

Green Lentil Curry

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  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Thai
  • Diet: Vegan
Print Recipe

Description

Green lentil curry is a hearty and filling vegan meal that’s perfect for dinner!

Ingredients

Units Scale
  • 2 tbsp avocado oil (can sub vegetable oil)
  • 1 medium red onion, chopped
  • 2 garlic cloves, finely chopped
  • 1-inch cube of ginger, finely chopped
  • 2 tbsp green curry paste
  • 1 cup dried green lentils,
  • 2 1/2 cups vegetable broth
  • 1 cup coconut milk
  • 1 tbsp tamari (can sub soy sauce)
  • 1 tbsp maple syrup (can sub honey)
  • 1 cup spinach
  • 2 tsp lime juice
  • cilantro to top

Instructions

  1. Rinse the lentils in a strainer under room temperature water for 30-60 seconds until the water runs clear. Set aside. 
  2. Heat the avocado oil in a large pan on medium-high heat, then add the onion, garlic and ginger and sauté for 2-3 minutes.
  3. Add the green curry paste and let cook for 30 seconds, then add the green lentils, vegetable broth and coconut milk, tamari and maple syrup and mix everything together.
  4. Bring the lentils to a light boil, then cover and let simmer on medium-low heat for 25-30 minutes or until the lentils and tender. (If the lentils absorb all the liquid and still feel firm, add another 1/2 cup of vegetable broth) 
  5. Remove the lid and stir in the spinach and lime juice until the spinach is wilted. 
  6. Top with fresh cilantro and serve alone or over rice. 

Notes

Some brands of curry paste can be spicer than others. Taste and adjust to your spice preference. 

Store leftovers in an airtight container in the fridge for up 5 days.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 300
  • Sugar: 7g
  • Fat: 6.5
  • Carbohydrates: 36g
  • Fiber: 14g
  • Protein: 16g