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Active time
20 minutes
Total time
1 hour 15 minutes
6 servings
Serving Size
1/6 recipe

½ tablespoon olive oil

1 medium onion, chopped

1 small red bell pepper, chopped

2 scallions, chopped

1 teaspoon ground ginger

3 cloves garlic, minced

2 sprigs of thyme, leaves removed and chopped

2 tablespoons curry powder

½ teaspoon cumin

½ teaspoon paprika

¼ teaspoon allspice

1 cup dried lentils, rinsed

1 (13-ounce) can coconut milk

4 cups low sodium vegetable broth

1 Scotch Bonnet pepper, chopped or ¼ teaspoon cayenne pepper

1 medium carrot, chopped

1 (15-ounce) can chickpeas, washed and strained 

salt and pepper, to taste


  1. Heat oil in a large saucepan on medium-high heat, add the onion. Cook until onions are golden brown and soft.
  2. Mix in the chopped bell pepper, scallions, ginger, garlic, and thyme, and cook until soft.
  3. Add curry powder, cumin, paprika, and allspice, stir, and cook for one minute.
  4. Add lentils and coconut milk, and mix.
  5. Add four cups of low sodium vegetable broth, bring to a boil, cover saucepan and cook for 45 minutes until lentils are soft.
  6. Add the pepper, carrot, and chickpeas. Bring to a boil again, reduce to simmer until carrots are cooked, about 10 minutes. If the curry is too thick, add water. Check the seasoning, and add salt & pepper to taste if needed. Serve immediately, as lentil curry will thicken as it cools.

An Oldways recipe, courtesy of Brianne Brathwaite


Calories: 350
Total Fat: 16g
Saturated Fat: 12g
Sodium: 125mg
Carbohydrate: 41g
Fiber: 9g
Total Sugar: 4g (Added Sugar: 0g)
Protein: 14g

Yield: 6 servings

Serving Size: 1/6 recipe

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