Curried Lentils with Carrots

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Curried Lentils with Carrots

These curried lentils are cooked with spiralized carrots for extra crunch and texture. Curried lentils are made in one pan for an easy cleanup and work well as leftovers, too. Naturally protein-packed and gluten-free, lentils are nutritious and easy to make.

Curried Lentils with Carrots

Curried Lentils with Carrots

One of my favorite dishes to order when I’m dining at an Indian restaurant or doing takeout is curried lentils. I love dipping a freshly baked pita in the curried lentils and soaking up all the rich curry flavors. Sometimes, I’ll enjoy curried lentils over rice or cauliflower rice. It’s always a flavorful, enjoyable dish that’s high in protein.

Curried Lentils with Carrots

These lentils are cooked in coconut milk, tomato juices, and broth and are infused with curry flavors from cumin, curry powder, turmeric, and the littlest bit of ginger and turmeric. All of these spices bring their own health benefits and when combined with the spiralized carrots, these curried lentils are an immunity-boosting dish.

Curried lentils save well, so meal prep these curried lentils and enjoy them all week long – or freeze them to enjoy in the future. These lentils work well in a bowl with more veggies and pita.

For more Indian-inspired dishes, tried my spiced lamb or aloo gobi.

Curried Lentils with Carrots

How to reheat curried lentils
  • To reheat these lentils, simply place them in a small pot over medium-high heat and stir until heated through and simmering, about 7 minutes.

Watch our video to learn how to spiralize carrots using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Curried Lentils with Carrots

Prep Time15 mins
Cook Time45 mins
Total Time1 hr


  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion diced
  • 2 celery ribs diced
  • salt and pepper to taste
  • 2 garlic cloves minced
  • 1 28- ounce can of diced tomatoes
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • ½ teaspoon ground coriander
  • 1.5 teaspoons chili powder or more, for more spice
  • 1 teaspoon ground ginger
  • 1.5 cup lentils
  • 2 13.6oz cans lite coconut milk
  • 1 cup vegetable broth
  • 1 large carrot


  • Heat the oil in a large pot over medium heat.
  • ?Once the oil is shimmering, add the onion, celery, garlic, season with salt and pepper, and cook, stirring often, until the onion has softened, 3-5 minutes. Add the tomatoes, curry powder, turmeric, cumin, coriander, chili powder, and ginger, and stir well to combine.
  • ?Add the lentils, coconut milk, and broth and stir to combine well. Season with salt. Cover and bring to a boil.
  • ?Once boiling, reduce heat to medium-low and let cook for 20 minutes or until lentils are tender.
  • ?While the soup simmers, peel and spiralize the carrots using Blade D and trim the noodles. Set the noodles aside.
  • After the soup has cooked for 20 minutes, place half of the soup in a blender and puree until smooth. Add the puree back into the pot along with the spiralized carrots, stir to combine and let cook for 5 minutes more or until carrot noodles soften.
  • ?Serve.

Curried Lentils with Carrots

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Mahima says:
Thank you so much for sharing recipes.Great blog!!!
Berenice Healy says:
Hi, I’m in the UK and I’ve just bought a spiralizer and I’m looking forward to trying some of your lovely looking recipes. Thanks for your blog and recipes.

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