Vegan Coconut Curry Lentil Dip
Creamy, warmly spiced, and deeply satisfying, this lentil dip is the kind of thing that disappears fast at a party — and nobody ever guesses how simple it is to make. Red lentils simmer in a full can of coconut milk and vegetable broth until they're completely tender, then get blended into a silky, scoopable spread that's rich without a drop of dairy or animal product in sight. The spice base of curry powder, cumin, turmeric, and fresh ginger builds real depth, while a squeeze of lime at the end cuts through the creaminess and ties everything together. It serves six generously, so it's a great choice for entertaining or meal-prepping a snack stash for the week. Scoop it up with pita or pile it onto sliced vegetables — either way, you're getting something that feels indulgent but is built entirely from pantry staples and whole ingredients. A finishing scatter of fresh cilantro adds a bright, herby pop if you have it on hand.
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Learn more →Ingredients
6 servings
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp cayenne pepper (optional)
- 1 cup red lentils, rinsed
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup vegetable broth
- 1 tbsp fresh lime juice
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- pita bread or sliced vegetables, for serving (optional)
Instructions
- 1
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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