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High Protein Green Curry Lentil Skillet

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Fall in love with this quick and easy High Protein Green Curry Lentil Skillet recipe! It's packed with plant based protein, loads of greens, fiber and has the most amazing creamy blended sauce that ties it all together. Gluten free, dairy free, oil free and perfect for meal prepping, impressing a crowd or feeding the family on a busy weeknight!

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The Best One Pan Green Curry Lentil Skillet

This is the kind of lentil curry you make when you want something cozy, nourishing, and deeply satisfying… without a pile of dishes waiting for you after. One pan meal checks every box in my opinion, and they make the best weeknight dinner. The best part about this recipe? You barely have to lift a finger! Everything comes together in one pot; I’m talking no mess, no chaos, no stack of dishes glaring at you from the sink. Just a big, cozy skillet of green curry lentils that somehow feels impressive enough for company, but is secretly loaded with protein and fiber and doing your body a lot of favors behind the scenes.

A total flavor and textural dream!

It’s giving daal… but we’re going green today, and levelling things up a bit. Garlic, ginger, onion, and green curry paste build that deep, savory base, and then we blend in silken tofu with cilantro and kale to create this silky, creamy situation (without a drop of dairy). Before you say it, I know that tofu in a sauce might sound questionable, but trust me! Once blended with the other ingredients, silken tofu totally disappears right in and makes everything rich, smooth, and way more satisfying. Plus, it quietly turns this into a high protein meal that actually keeps you full. And the fiber? Let’s just say this bowl is not playing around.

And somehow, despite being low fat, dairy-free, and gluten-free, it still totally hits. It’s warm, savory, a little bright from the lime, and just spicy enough to keep things interesting. Grab your skillet and let’s get cooking!

Health Benefits of Green Lentils

Green lentils are one of the most underrated staples in your pantry. They’re packed with plant-based protein and fiber, making them incredibly filling and supportive for digestion and energy. Not all lentils are the same; unlike red lentils, green lentils hold their shape when cooked, which makes them ideal for salads, roasting or a hearty green lentil curry recipe like this one! And it doesn’t stop there, green lentils are also rich in iron, folate, and essential nutrients, making them one of the best legumes to add to any dish for function, not just flavor!

Ingredients for High Protein Green Curry Lentil Skillet

Each ingredient in this lentil recipe has a purpose, building layers of flavor and texture. I’ve included a few swaps in case you’re missing something, but craving this skillet dinner!

Green Lentils: The heart of this lentil dish! They provide structure, protein, and fiber. If you don’t have green lentils, brown will also work, as they are hearty enough to keep their shape!
Tuscan Kale: Adds depth and nutrients. Blanching it first softens the texture and enhances the color of the sauce, and makes the fibers a little easier to break down.
Silken Tofu: The secret to the creamy texture. It blends into the sauce seamlessly, creating richness without a drop of dairy. Coconut milk could also work in its place, but will not have nearly as much protein!
Cilantro: Adds freshness and balances the richness of the curry.
Onion, Garlic, and Ginger: This trio builds the aromatic base. As they cook, the aroma will fill your kitchen and have you counting down the minutes until you can indulge in this dish!
Green Curry Paste: The flavor driver. It brings spice, depth, and that signature green curry lentil flavor. This is the green curry that I love and use all the time.
Vegan Bouillon + Water: Creates a savory broth that ties everything together. Vegan bouillon is my secret weapon for added flavour. If you’re not using it, you should be!!
Coconut Aminos: Adds umami and a subtle sweetness.
Lime Juice: Brightens the dish and balances the richness.
Spinach: Adds freshness and melts into the curry for extra nutrients.

How to Make Curry Lentil Dish

Making this skillet dinner is almost too easy!! Everything simmers together in one pan, making this recipe easy to follow and enjoyable to make!

Blanch the Kale

Bring a pot of water to a boil and add the kale. Cook for 2–3 minutes until it turns bright green. You’ll see the color deepen quickly; that’s your cue to remove the kale and set it aside.

Cook the Lentils

In the same pot, add the green lentils and simmer for 20–25 minutes until tender. They should be soft but still hold their shape. Drain and set aside.

Blend the Creamy Green Sauce

While the lentils are cooking, add the blanched kale, silken tofu, and cilantro to a blender. Blend until smooth and vibrant. The texture should be silky and pourable. If your sauce is too thick, add a splash of water if needed.

Pro tip: This is where a good blender really makes a difference! I’ve been using the Beast Mega 1200 Plus, and it completely transforms sauces like this in seconds. It blends everything down into a super smooth, velvety consistency without needing a ton of liquid, so you get that thick, creamy texture without watering down your flavor.

Build the Flavor Base

Heat a large pan over medium-low heat and add your onion, garlic, and ginger. Let everything cook for a few minutes. Using a high-quality pan makes a big difference in how evenly everything cooks. I’ve been loving my Caraway pans for recipes like this. They heat really evenly, so nothing burns or sticks, and you don’t even need oil (a major plus in my opinion). It makes the whole process feel smoother (and cleanup way easier), especially for one-pot meals like this!

Combine and Simmer & Serve!

Stir in the green curry paste, then add the cooked lentils, blended sauce, water, and bouillon cubes. Stir until everything is combined and the bouillon dissolves. Add coconut aminos, lime juice, salt, and pepper to taste. Fold in the spinach and continue to simmer until the spinach has just wilted. Taste and adjust seasoning as needed. Serve hot with your favorite toppings.

What to Serve with Green Curry Lentil Skillet

This one pot meal pairs perfectly with your choice of rice or over massaged kale for a lighter option. It also works beautifully as a meal prep dish! To prepare, just portion it out and enjoy throughout the week. I love to eat this dish right out of the pan with naan, a dollop of dairy-free yogurt, fresh cilantro, and a sprinkle of chili flakes.

Ways to Customize This Curry Lentil Skillet

The thing I love about this dish is its so easy to adapt to your personal preferences or what you have on hand. With a few simple swaps, you’ve got variations for days and the promise to never get sick of a good thing! Add sweet potatoes for extra heartiness. Stir in chickpeas for even more protein. Increase the greens by adding broccoli or zucchini for added vegetables. You can also make it spicy by adding additional chili flakes or hot sauce! The options are endless and always delicious.

Why You’ll Love This Healthy Lentil Recipe!

This is one of those easy lentil curry recipes that truly does it all. It’s rich without being heavy, high in protein without any animal products, packed of fiber from a variety of sources, and made with simple ingredients that you likely already have on hand! It’s comforting, but still fresh and vibrant. And most importantly, it actually keeps you full. The biggest bonus is that you don’t have to stand over the stove for hours nursing this dish, it practically makes itself and in only one pan! BIG WIN.

Tips for Making the Best Green Curry Lentils

If your lentils are too firm, they likely need more time; keep simmering until tender.
Make sure you blend the sauce thoroughly to achieve that silky smooth texture. If it feels too thick, add a splash of water to loosen it.
Season according to your personal preferences, some like it spicier, and others like it saltier – make it your own and season as you go!
For meal prep, store in airtight containers for up to 4–5 days. The flavors deepen over time.

High Protein Green Curry Lentil Skillet FAQ

Can I use another type of lentils? Yes, but green lentils hold their shape best. Brown lentils are a great alternative, but I would suggest against red lentils as they will become really soft and be more stew like.

Can you freeze and thaw cooked green lentils? Yes. This dish freezes well. Store in airtight containers and reheat gently when ready to eat.

Did you make this recipe?

If you made this green lentil curry, I’d love to hear how it turned out in the comments below!

Try these other lentil recipes next:

Roasted Honeynut Squash with Lentils

Moroccan Carrot Lentil Salad

Creamy Sweet Potato Lentil Skillet

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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green lentil curry with spinach, vegan dressing drizzle, fresh cilantro, and sliced red chili in a pan.

Jackie Akerberg

High Protein Green Curry Lentil Skillet

5 from 2 votes

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course

Calories: 364

Equipment

stove
Blender

Ingredients

1 bunch Tuscan kale, spines removed
1½ cups dry green lentils, or brown lentils
10 oz silken tofu
½ bunch cilantro
1 yellow onion, finely chopped
2 inch piece ginger, minced
6 garlic cloves, minced
2 tbsp green curry paste
1½ cups water
2 cubes vegan "chicken" bouillon
2 tbsp coconut aminos
1 lime, juiced
½ tsp sea salt and black pepper, more or less to taste
2 cups baby spinach, coarsely chopped

To serve

dairy-free plain unsweetened Greek yogurt
red chili pepper, thinly sliced
¼ cup cilantro leaves, finely chopped
toasted naan, rice, or massaged kale

Method

Bring a medium pot of water to a boil and add the kale. Cook for 2-3 minutes until bright green and use tongs to remove and set aside.
Add the lentils to the same pot of boiling water (yes, the water will be a touch green from the kale - it's alllll good) and simmer until tender - about 20-25 minutes. Drain.
While lentils are simmering, add the kale, silken tofu, and cilantro to a high speed blender and puree until smooth, adding about 1/2 cup of water if needed to get things moving.
Then, heat a large pan over medium low heat and add a splash of water or coconut oil to lightly coat the pan. Add the onion, ginger, and garlic, and sauté until tender and fragrant, about 3-5 minutes.
Add in the green curry paste and stir to combine, before pouring in the lentils, the puréed sauce, 1 1/2 cups of water, and bouillon cubes - stirring until they're dissolved.
Season with coconut aminos, lime juice and salt and pepper before folding in the spinach until it is wilted.
Top with dollops of yogurt, a sprinkle of red chili peppers and cilantro, and serve hot on top of massaged kale, rice, or straight out of the skillet with toasted naan for dunking.

Nutrition

Serving 1servingCalories 364kcalCarbohydrates 58gProtein 25gFat 5gSaturated Fat 1gPolyunsaturated Fat 2gMonounsaturated Fat 1gSodium 318mgPotassium 1229mgFiber 27gSugar 5gVitamin A 9436IUVitamin C 80mgCalcium 283mgIron 8mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

Did you make this recipe?

Let us know how it was!

3 Responses

Kirsten says:

April 13, 2026 at 6:09 pm

Super tasty! My husband doesn’t like silken tofu so I used firm tofu and it was really good.

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1. jackfruitfulkitchen says:
  
  April 14, 2026 at 10:21 am
  
  Hey Kristen! Glad you were able to make it work with firm tofu! Thanks for taking the time to rate and share your modification
  
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  Reply
Pam Gorman says:

April 11, 2026 at 2:58 pm

I’m not a huge cilantro fan, but this dish was absolutely delicious!

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5 from 2 votes

High Protein Green Curry Lentil Skillet