This vegan curry blends tender red lentils with Indian spices for a cozy, nourishing dinner. Using low-sodium broth and skipping excess salt keeps it suitable for anyone watching sodium intake. Coconut milk and almond butter make it creamy, while fresh lemon and cilantro add brightness. It’s ready in under an hour and pairs perfectly with plain basmati rice or roti.

Jump to Recipe

Ingredients Needed

1 tbsp coconut oil: neutral or refined for mild flavor.
4 cloves garlic: minced for aroma.
2-inch fresh ginger: peeled and minced.
1 tbsp fresh turmeric (or 1 tsp ground): adds golden color and earthiness.
1–2 serrano peppers: diced, optional for spice.
1 tsp ground cumin: warm flavor.
½ tsp ground coriander: mild citrusy note.
½ tsp Indian red chili powder (or 1 tsp regular chili powder): mild heat.
2 tsp curry powder: fragrant blend of spices.
1 tsp garam masala: finishing warmth.
1 cup red lentils (or split red lentils): rinsed.
2 cups low-sodium vegetable broth: base for cooking.
1 (14 oz) can crushed tomatoes: unsalted if possible.
1 (13.5 oz) can full-fat coconut milk: creamy texture.
3 tbsp unsweetened almond butter: adds richness.
Juice of ½ lemon: brightens flavor.
½ cup fresh cilantro: chopped for garnish.
Black pepper to taste: optional seasoning.
For serving: plain rice or unsalted Indian flatbread.

How to Make Low Sodium Lentil Curry

Rinse Lentils:
Rinse red lentils under cold water until water runs clear.

Sauté Aromatics:
Heat coconut oil in a large pot over medium heat. Add garlic, ginger, fresh turmeric (if using), and serrano pepper. Cook 2 minutes, stirring often.

Add Spices:
Stir in cumin, coriander, chili powder, curry powder, garam masala, and ground turmeric (if using). Cook 30–60 seconds until fragrant.

Simmer Lentils:
Add low-sodium broth, scraping up any browned bits. Stir in lentils and crushed tomatoes. Cover and simmer on low for 20–25 minutes until lentils soften.

Finish with Coconut Milk & Almond Butter:
Remove lid. Stir in coconut milk and almond butter. Cook uncovered 5–8 minutes until creamy and thickened.

Add Lemon & Herbs:
Turn off heat. Stir in lemon juice and cilantro. Serve with plain rice or flatbread.

Recipe Tips

Use low-sodium broth and unsalted tomatoes for the lowest sodium version.
Adjust heat by reducing or omitting serrano peppers.
Almond butter adds creaminess — substitute tahini for a nut-free option.
Blend part of the curry with an immersion blender for a smoother texture.
Fresh lemon at the end brightens the flavor naturally.

How to Store & Reheat

Room Temperature: Cool and refrigerate within 2 hours.
Fridge: Store in airtight container up to 3–4 days.
Freezer: Freeze portions for up to 2 months. Reheat on stovetop with a splash of water or broth.

Nutrition Facts (Per Serving, approx.)

Calories: 280
Sodium: ~110 mg (using low-sodium broth, no added salt)
Protein: 10 g
Fat: 12 g
Carbs: 30 g
Fiber: 8 g
Sugar: 6 g

FAQs

Are lentils naturally low sodium?
Yes, lentils are naturally low in sodium and high in protein, making them great for heart-healthy diets.

Can I make this curry without coconut milk?
Yes. Substitute unsweetened cashew cream or oat milk for a lighter option.

What can I serve with lentil curry?
Serve with plain basmati rice, quinoa, or low-sodium roti for a balanced meal.

Can I make this curry in advance?
Yes. It tastes even better the next day as flavors develop overnight.

Try More Recipes: