This golden lentil curry is made with creamy red lentils, peanut butter, soy milk, and warm spices for a comforting and high protein meal.

Why We Love This Golden Lentil Curry

Satisfying and Flavorful: This vegan lentil curry is packed with plant-based protein, fiber, and cozy spices for a healthy and delicious meal that keeps you full.
Easy to Make: Everything comes together in one pot and most of the flavor is built without you doing anything. Just simmer and let the flavors infuse!
Allergen-Friendly: No dairy, eggs, gluten, or meat in this curry, and it can easily be made nut-free and soy-free.

Key Ingredients & Substitutions

Below is a brief look into the main ingredients and why they work in this recipe, plus any possible substitutions. See the recipe card at the bottom for the full ingredients list and quantities.

Red Lentils ⟶ I prefer split red lentils since they cook faster and break down more, making the curry extra creamy.
Spices ⟶ Turmeric is the main spice and is what gives this curry its beautiful golden color. Cumin, coriander, smoked paprika, black pepper, and cinnamon make the curry extra cozy and flavorful.
Peanut Butter + Soy Milk ⟶ These make the curry rich and creamy while also adding more protein.
Miso + Nutritional Yeast ⟶ For a boost of savory, umami flavor.
Aromatics + Veggies ⟶ Onions, garlic, and ginger build the base. Celery, carrots, and bell pepper add bulk and fiber.

How to Make

Step-by-step photos and additional tips to help you get the best results!

Heat oil in a pot over medium heat. Add onion and cook until translucent, about 3-5 minutes.
Add garlic, ginger, celery, carrots, and bell pepper and cook 5 min. Stir occasionally to prevent sticking.
Add spices and stir 1 min to toast.
Add red lentils and vegetable broth.
Bring to a boil, then reduce heat to simmer for 15-20 min until lentils are tender.
Mix soy milk, nutritional yeast, miso, and peanut butter, then add to the curry. Gently simmer for another 5 minutes.

Serving Suggestions

My favorite pairing for curry is always rice, but quinoa or farro would probably be delicious, too. If bread is more your thing, some naan, pita, or a crusty sourdough would be great! I also recommend serving some extra veggies on the side, like a simple salad or steamed broccoli for extra fiber and nutrients.

Storage & Meal Prep

This lentil curry is perfect for meal prepping because the flavors get even better the next day! Prep a big batch on Sunday and enjoy for healthy and delicious dinners throughout the week. Or freeze a couple servings and future you will be very grateful!

Fridge: Store in airtight containers in the fridge for up to 4 days.
Freezer: Store in freezer-safe bags or silicone freezer molds like Souper Cubes* for up to 3 months. Reheat in a pot on the stove for best results, but a microwave will also work. Just be sure to stir every minute or two so it gets evenly heated.

Golden Lentil Curry FAQ

Soaking red lentils isn’t necessary like it is for chickpeas or other larger legumes. They will still cook in a relatively short amount of time without soaking. However, I like to soak lentils to improve nutrient absorption and digestibility. Soaking them breaks down phytic acid which is an anti-nutrient that inhibits absorption of iron and zinc. Soaking also reduces the amount of complex sugars (oligosaccharides) present, which can cause bloating and gas.

Feel free to try other nut or seed butters like almond butter, tahini, or sunflower seed butter.

I prefer soy milk for more protein and extra creaminess, but you can use oat milk or coconut milk as well. Almond and cashew milk may work, but they are much less creamy and can dilute the flavor of the curry, so I would replace some of the vegetable broth with more almond or cashew milk as well.

You can, but it adds a nice savory, umami boost. You will want to add more salt if omitting the miso.

Swap the soy milk for oat milk or coconut milk and use chickpea miso, or omit the miso entirely.

You can, but it enhances the savoriness and adds a bit of protein as well.

More Plant-Based Curries

If you try out this recipe, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:15

Cook Time:35

Servings: 4

Ingredients

Spices

1½ tsp turmeric
1 tsp cumin
1 tsp coriander
½ tsp smoked paprika
½ tsp black pepper
¼ tsp cinnamon

Curry

1 tbsp olive oil
1 small onion diced
3 cloves garlic minced
1 tbsp ginger minced
1 celery chopped
2 small carrots chopped
1 bell pepper chopped
1 cup red lentils¹ rinsed
2 cups (500ml) vegetable broth²
¾ cup (180ml) soy milk
2 tbsp nutritional yeast
2 tbsp peanut butter
1 tbsp miso
salt to taste I add ¼ tsp

Instructions

Mix spices together in a small bowl.
Heat oil in a pot over medium heat. Add onion and cook until translucent, about 3-5 minutes.
Add garlic, ginger, celery, carrots, and bell pepper and cook 5 min.
Add spices and stir 1 min to toast.
Add lentils and broth. Bring to a boil then reduce heat to simmer for 15-20 min until lentils are tender.
Mix soy milk, nutritional yeast, miso, and peanut butter, then add to the curry. Simmer another 5 minutes.
Taste and add salt as needed. Garnish with lemon juice and chopped cilantro as desired.

Notes

1) Red Lentils: If you have time, I recommend soaking the red lentils for at least 3 hours or overnight. Soaking makes them easier to digest and will speed up the cooking time a bit.

2) Vegetable Broth: I use water + 1/2 tsp vegetable bouillon powder.

Nutrition Facts

**Nutrition information is a rough estimate and intended for informational purposes only. I am not a registered dietitian or certified nutritionist, and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration.

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