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Easy Red Lentil Curry

It will only take you ten minutes of prep time and it is so tasty and satisfying. We make a red onion pickle salad to serve which really makes this dish pop – you can include or exclude depending on your time restrictions. It goes great served with rice, and some coconut yoghurt too. We’re using our Instant Pot which makes the process seamless. Use code HAPPYPEAR for 20% off full price items, valid until the end of Feb. Link here . They have loads of other items on sale on their website now too 🙌 

Easy Red Lentil Curry

This is a super simple, quick dinner that is like a hug on a mid-week night. It is low in calories and packed full of vitamins, minerals, fibre and comfort.

Takes 30 minutes

Serves 4



  • 400 g red lentils
  • 2 carrots
  • 1 onion
  • 3 cloves garlic
  • Small thumb sized piece of ginger
  • 200 g leek
  • 1 tsp salt
  • 1.75 litre veg stock
  • 1 x 400g can chickpeas
  • 2 tbsp tamari
  • 1 tin of chopped tomatoes
  • 2 tbsp curry powder
  • 1 tsp turmeric powder
  • 1/2 tsp black pepper
  • 100 g baby spinach
  • Small bunch of fresh coriander 10g
  • Salt & black pepper to serve

Serving suggestion

  • ½ red onion
  • 50 ml clear vinegar
  • 50 ml water
  • Pinch salt
  • ½ cucumber
  • 10 cherry tomatoes
  • 20 g of fresh coriander
  • 100 g coconut yogurt



  • Prep the veg: Peel and finely chop the onions, garlic and the ginger. Slice the leek in half lengthwise and thinly slice it (make sure to give them a good wash as leeks often have dirt hiding in the green part). Finely slice the carrots into thin rounds.
  • Sautee the veg: Put the instant pot on to saute for 4 minutes. Once it is hot add 1 tbsp of oil along with the onion, leek and carrots and 1 tsp of salt. Stir regularly while Sautéeing them. If they start to stick add a couple of tablespoons of water and deglaze the pan.
  • Add the remaining ingredients less the spinach and coriander: Add the remaining ingredients to the instant pot except the spinach and the coriander. Mix everything well, put the lid on and put it on pressure cook on high for 10 minutes.
  • Add spinach & taste and season: Remove the lid and mix through the baby spinach. Taste and season to your taste.
  • Serve & garnish: Finely chop the coriander and use it to garnish each dish.

For the pickled red onion salad

  • Peel and finely dice the ½ red onion. Add to a glass and cover with the vinegar, water and pinch of salt and mix and leave to pickle for at least 5 mins.
  • Finely dice the cucumber, cherry tomatoes and coriander and add to a bowl
  • Remove pickled red onion from the glass and mix through the cucumber, tomato, coriander mixture along with a pinch of salt. Taste and adjust the seasoning to your liking.
  • Sprinkle over the top of the dahl along with a drizzle of coconut yoghurt for a delicious meal!
  P r i n t   R e c i p e
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All of our recipes are completely plant-based and include mostly whole foods

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