Lentil and Vegetable Curry (Vegan + Gluten Free)

Lentil and vegetable curry is a vegan and gluten-free dish that brings together the richness of lentils and the bold flavors of various vegetables. It’s the perfect plant-based protein meal.

The lentils will provide that protein-packed base, while the veggies add a variety of essential nutrients. The curry is infused with aromatic spices like curry powder, cumin, and turmeric, creating a fragrant aroma. As the vegetables simmer in a blend of coconut milk and diced tomatoes, their flavors combine perfectly.

Lentil and vegetable curry is a versatile dish that can be served with various accompaniments. It pairs wonderfully with fluffy basmati rice, quinoa, or gluten-free naan bread, providing a complete and satisfying meal. Fresh herbs like cilantro or mint can be used as garnishes to add a burst of freshness and brightness to the dish.

Not only is lentil and vegetable curry delicious, but it’s also a balanced combination of protein, fiber, vitamins, and minerals. It’s a great way to incorporate plant-based protein into your diet while enjoying a flavorful and comforting meal.

Whether you enjoy it with a side of rice or gluten-free naan bread, this lentil and vegetable curry will nourish your body and leave you feeling good.

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lentil and vegetable curry

Lentil and Vegetable Curry

Jenna Hansen
The perfect plant-based protein meal that is also gluten-free.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 3
Calories 649 kcal


  • 1 cup dried lentils rinsed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 can diced tomatoes 14 ounces
  • 1 can coconut milk 14 ounces
  • 2 cups chopped vegetables such as carrots, zucchini, and bell peppers
  • 1 tsp Salt and pepper to taste
  • 1 tsp Fresh cilantro for garnish optional


  • Heat olive oil in a large pot over medium heat.
  • Add onion, garlic, bell pepper, jalapeño (if using), carrots, and celery to the pot. Sauté until the vegetables are tender.
  • Stir in diced tomatoes, tomato sauce, vegetable broth, lentils, chili powder, cumin, and smoked paprika.
  • Bring the mixture to a boil, then reduce heat and simmer for about 30 minutes, or until the lentils are cooked and the flavors have melded together.
  • Season with salt and pepper to taste.
  • Garnish with fresh cilantro and sliced green onions, if desired.
  • Serve hot with gluten-free cornbread or rice.


Serving: 3gCalories: 649kcalCarbohydrates: 70gProtein: 25gFat: 34gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 871mgPotassium: 1532mgFiber: 27gSugar: 6gVitamin A: 6378IUVitamin C: 34mgCalcium: 163mgIron: 13mg
Keyword vegan and gluten free recipe, vegan curry, vegan dinner, vegan dinner recipe, vegan lunch
Tried this recipe?Let us know how it was!
Jenna Hansen
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