Easy Lentil Curry with Canned Lentils (20 minutes)
This easy lentil curry with canned lentils is the perfect quick and comforting meal when you need dinner on the table fast. Made with simple pantry staples like canned lentils, coconut milk, and warm spices, this recipe comes together in just 20 minutes—no soaking or long simmering required.
This post contains affiliate links. Savory Spin earns a small commission from linked products.
Please read our disclosure policy for more information.
Unlike traditional recipes that use dried lentils, this quick lentil curry uses canned lentils that are already cooked, making it ideal for busy weeknights. The result is a creamy, flavorful, and satisfying vegan meal that tastes like it simmered all day.
If you’re looking for a budget-friendly dinner, an easy plant-based recipe, or a reliable go-to meal using pantry ingredients, this lentil curry with canned lentils delivers every time.
“Excellent recipe and very easy to change it up. I ended up using a whole can of coconut milk, added thinly diced carrot, diced zucchini, frozen peas and extra spinach. I also added a bit more spice. ABSOLUTELY DELICIOUS!!!! My husband just couldn’t say enough about the flavour. Thank you for posting such a great recipe“
Reader Cindy
Quick Recipe Summary
- Ready in: 20 minutes
- Uses: canned lentils (no soaking needed)
- Diet: vegan and gluten-free
- Skill level: beginner-friendly
- Method: one-pot recipe
Why Use Canned Lentils for Curry
Using canned lentils is the easiest way to make a fast and delicious curry without sacrificing flavor.
- No soaking required – skip hours of prep
- Already cooked – just rinse and add
- Perfect for quick meals – ready in minutes
- Pantry-friendly – no need for fresh ingredients
If you’ve ever wondered whether you can use canned lentils in curry, the answer is yes—and they work beautifully in this recipe.
Ingredients for Lentil Curry with Canned Lentils
Key Ingredients
- Olive oil or coconut oil
- Canned lentils (I used canned brown lentils that were drained and rinsed. And, if you find them, canned black lentils, green lentils, or yellow lentils can also be used.)
- Coconut milk (when it comes to coconut milk, brands do matter. I have found that Chaokoh coconut milk is creamy and perfect for this curry. In some brands, the coconut milk is not as creamy and appears lumpy. In my opinion, the latter alters the flavor and taste of a curry.)
- Canned Pumpkin
- Onion + Garlic + Ginger = the “holy trinity” of most Sri Lankan dishes my mom makes. And, for the most flavor, make sure to use fresh versions of all three and not the powdered versions.
- Spices (turmeric, cumin, coriander, paprika)
- Salt and pepper
Optional Add-Ins
- Spinach or kale
- Diced tomatoes
- Chili flakes for heat
- Herbs such as parsley or cilantro
How to Make Lentil Curry with Canned Lentils
Step-by-Step Instructions
- Heat oil in a large pan or skillet over medium heat.
- Add chopped onion and cook until soft (I simply love the flavor a slightly caramelized onion infuses into a curry. So, I usually like to spend a few minutes making sure the onion I am using is sautéed tenderly until it begins to caramelize. Then I add in the ginger and garlic.)
- Stir in garlic and ginger and cook.
- Add spices, coconut milk, and canned pumpkin and stir well.
- Add canned lentils and spinach and mix to combine.
- Simmer for 5 minutes until heated through.
- Adjust seasoning and serve warm.
How to Make This Lentil Curry in 20 Minutes
This recipe is designed for speed without compromising flavor:
- 5 minutes – Prep time involving peeling and chopping onion, ginger, and garlic. And, draining and rinsing the lentils.
- 15 minutes – Cooking time involving a 10-minute sauté of onions, garlic, and spices, and a 5-minute simmer of all the ingredients together.
Because you’re using canned lentils, there’s no need to wait for them to cook, making this a true 20-minute lentil curry.
Tips for the Best Lentil Curry
- Use full-fat coconut milk for a richer, creamier curry. This coconut milk is one of my favorites.
- Don’t overcook canned lentils—they can become too soft.
- Adjust spices based on your heat preference.
- Add a squeeze of lime or lemon juice at the end for a tangy spin.
- Let the curry sit for a few minutes before serving to deepen its flavor.
Variations and Substitutions
This easy lentil curry recipe is flexible and easy to customize:
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
- Make it Spicy – add chili flakes or cayenne pepper to the coconut curry sauce.
- Substitute the pumpkin – add canned diced tomatoes or a teaspoon or two of tomato paste instead of the pumpkin puree.
- Add extra protein – add chickpeas or tofu.
- Change the spices –curry powder or garam masala can be used instead of the coriander + smoked paprika + turmeric.
- Greens boost – stir in spinach or kale.
Budget-Friendly Pantry Lentil Curry
One of the best things about this lentil curry with canned lentils is how affordable it is. This recipe:
- uses mostly pantry ingredients
- costs just a few dollars to make
It’s a perfect example of how you can create a cheap, healthy, and satisfying meal.
What to Serve with Lentil Curry
This curry pairs well with:
- Steamed basmati rice or cauliflower rice.
- Naan, toast, or flatbread.
- Quinoa, roasted veggies, and chutney for a hearty meal.
Our favorite way to enjoy this curry is with some Sri Lankan Roti, which my daughter usually makes.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the leftovers on the stovetop or microwave, adding a splash of water or vegetable broth if needed to thin this curry a bit.
Frequently Asked Questions
Can I use canned lentils for curry?
Yes, canned lentils are fully cooked and perfect for making quick curry recipes.
Do canned lentils need to be cooked?
No, just drain and rinse and add them directly to your curry.
How do you thicken lentil curry?
Simmer longer to reduce liquid or use less coconut milk.
What spices go in lentil curry?
Common spices include turmeric, cumin, coriander, paprika, and garlic.
More Easy Curry Recipes
If you enjoyed this quick lentil curry with canned lentils, try other easy curry recipes for fast, flavorful meals.
Ingredients
- 3 tbsp oil
- 1 red onion
- 4 cloves garlic
- 1- inch piece of ginger
- 1/2 of a 13.5 oz can of coconut milk (I used Chaokoh brand – so approximately 6.75 oz)
- 1/2 of a 15 oz can 100% pure pumpkin puree (I used Libby's brand, so approximately 7.5 oz)
- 3/4 cup water
- 1 15 oz can of lentils (I used the simple truth brand for this recipe)
- 4 tsp coriander
- 2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/2 cup frozen spinach not thawed
- salt and pepper to taste
- cilantro to garnish
Instructions
- Peel and chop red onion, garlic and ginger. And drain and rinse the lentils.
- Add oil to a pan over medium heat and add the chopped onion to it. Saute onion until it begins to slightly caramelize (about 10 minutes or so), stir often so onion doesn't burn.
- Add in garlic and ginger and stir well.
- Then add in the pumpkin puree, coconut milk, water, coriander, smoked paprika, and turmeric and stir well.
- When all ingredients are well incorporated, add in the spinach and stir well.
- Then, add in the drained and rinsed canned lentils and stir well. Let the curry cook about 5 more minutes.
- Remove from the stove and season with salt and pepper to taste.
- When serving, garnish with chopped cilantro and enjoy with Sri Lankan roti, naan, or rice pilaf.
Notes
- Use full-fat coconut milk for a richer, creamier curry. This is my favorite.
- Don’t overcook canned lentils—they can become too soft.
- Adjust spices based on your heat preference.
Would You Like to Save This?
Enter your email and I’ll send you this recipe to you. Plus you’ll get new recipes from me every week!
Do you drain the liquid from the lentils or just add everything?
Yes, if the canned lentils you are using have liquid in them, drain and rinse the lentils first before adding to the curry. I need to add that to my recipe instructions.
I hope you enjoy this dish as much as we do!
This recipe is amazing!! I subbed butternut squash for the pumpkin, and added garam masala and green beans and tomato paste. It was so filling, I could not finish my bowl. Love this! Going to buy lentils more often I think.
I subbed some diced canned tomatoes and a couple tablespoons of tomato paste for the pumpkin because I didn’t have any. I used the juice from the tomatoes instead of water. I didn’t have frozen spinach but had frozen cauliflower in the freezer so threw that in. It was amazing. I was impressed with the flavour.
Excellent recipe and very easy to change it up. I ended up using a whole can of coconut milk, added thinly diced carrot, diced zucchini, frozen peas and extra spinach. I also added a bit more spice. ABSOLUTELY DELICIOUS!!!! My husband just couldn’t say enough about the flavour. Thank you for posting such a great recipe
I just want to thank you for your incredibly kind words. Simply made my day, my whole week! Thanks so much! I am beyond thrilled you enjoyed this recipe! Hope ya have a delicious weekend!
Hi I’m wondering how much tomato paste to sub instead of pumpkin purée. Thank you.
Love this recipe. Been making it for lunch for months, since covid forced me to work from home permanently. Tested several other lentil recipes and this is my favorite by far. Bake a piece of frozen Trader Joe’s garlic nan to enjoy along. Thanks a million for sharing!!
I enjoyed this a lot! I added the spices I had: turmeric, curry, garam masala, ground coriander, black pepper. I didn’t have pumpkin, but did have some cauliflower rice that I had in the freezer….through it in with the rest. Delicious!
I just made this and it’s AMAZING! Thank you so much!
Thankyou for this recipe. It’s easy and yummy. I had it with home made low carb naan bread for breakfasts mainly. It’s a keeper!
Love lentils! And they’re so good in curries. Great flavors in this one — thanks.
I made it with tomato puree and i didn’t use spinach or water. It turned out well 🙂 thanks for the recipe!
In this recipe you mention using the leftover coconut milk and pumpkin puree in a recipe next week. Can you tell me what recipe that is. I just made this one last night and would love to try the next one.
thank you,
JoAnn
Hi JoAnn, thanks so much for reaching out. I am so glad to hear you liked this curry – it’s a favorite in our home. The recipe I referred to is this Cauiflower curry https://savoryspin.com/pumpkin-cauliflower-curry/ – I hope you enjoy it as much as we do.
Hi
could you tell me the size of the cans for the coconut milk and pumpkin puree in this recipe? Thanks! Looking forward to trying it.
Hi Tricia, Thanks for stopping by my blog – the answer is 13.5 fl oz for the coconut milk ( Chaokoh brand ) and 15 oz for the 100% pure pumpkin puree – I hope you enjoy this recipe as much as we have.
The timing on this one is perfect, Sashi! We’re all about recipes starting with canned beans/veggies/etc these days. The grocery stores up here are wiped out of everything else! (And mostly wiped out of canned stuff, too.) It’s crazy. This looks delicious, though! I’d love this for dinner while watching McMillion$. <–watch that next!
Looks so comforting and tasty!