Tinned Lentils Recipes UK: Easy Tomato Lentil Curry

This UK-friendly tinned lentil curry turns everyday green or brown lentils into a gently spiced, tomato-rich meal with coconut milk and spinach. It is served warm with rice, flatbreads or simply on its own, and the lentils are already cooked, so the curry comes together without a long simmer.

Ingredients

2 x 400 g (14 oz) tins green or brown lentils, drained and rinsed; about 2½ cups (480 g) drained lentils
1 tablespoon (15 ml) vegetable or rapeseed oil
1 medium onion, about 1 cup (150 g), finely chopped
3 garlic cloves, about 1 tablespoon (9 g), finely grated or minced
1 tablespoon (15 g) fresh ginger, finely grated
1 teaspoon (5 ml / 2 g) ground cumin
1 teaspoon (5 ml / 2 g) ground coriander
1 teaspoon (5 ml / 2 g) mild curry powder
½ teaspoon (2.5 ml / 1 g) ground turmeric
¼ teaspoon (1.25 ml / 0.5 g) chilli flakes, or less to taste
1 tablespoon (15 g) tomato purée
1 x 400 g (14 oz) tin chopped tomatoes, about 1⅔ cups (400 g)
1 cup (240 ml) full-fat or light coconut milk
½ cup (120 ml) vegetable stock or water
½ teaspoon (2.5 ml / 3 g) fine salt, plus more to taste
¼ teaspoon (1.25 ml / 0.5 g) freshly ground black pepper
2 packed cups (60 g) baby spinach
1 tablespoon (15 ml) lime juice, plus lime wedges to serve
¼ cup (10 g) fresh coriander leaves, roughly chopped, optional

Instructions

Prepare the lentils and vegetables. Drain the lentils in a sieve, rinse under cool water until the liquid runs clear, then leave them to drain while you chop the onion and prepare the garlic and ginger. Rinsing removes excess canning liquid and any added salt or starch, which gives the finished curry a cleaner flavour. Measure out the spices before you start cooking so they are ready to add together.
Soften the onion. Set a large, heavy-based saucepan or deep frying pan over medium heat and add the oil. When it is warm, stir in the chopped onion and cook for 6–8 minutes, stirring occasionally. Aim for soft and translucent with a little golden colour at the edges, rather than deeply browned. If the onion begins to catch, lower the heat and add a teaspoon of water.
Add the aromatics and spices. Stir in the garlic and ginger and cook for about 30 seconds, just until fragrant. Add cumin, ground coriander, curry powder, turmeric and chilli flakes. Stir constantly for another 30 seconds. Spices can turn bitter if they scorch, so keep them moving and do not leave the pan unattended.
Build the tomato sauce. Mix in the tomato purée and cook for 1 minute, stirring to coat the onion. Add the chopped tomatoes, coconut milk, stock, salt and black pepper. Scrape the bottom of the pan to loosen any flavourful bits, then bring the sauce to a gentle simmer. Let it bubble softly for 5 minutes, stirring once or twice, so the tomato flavour mellows and the sauce begins to come together.
Simmer with the lentils. Fold in the drained lentils and return the sauce to a gentle simmer. Cook uncovered for 10–12 minutes, stirring carefully every few minutes so the lentils do not break up or stick. The mixture should be thick but spoonable. If it becomes thicker than you like, add stock or water a splash at a time; if it looks thin, give it a few extra minutes without a lid.
Finish with spinach and lime. Stir in the spinach in a couple of handfuls and cook for 1–2 minutes, until wilted. Take the pan off the heat, add the lime juice and taste. Add more salt, pepper, chilli or lime if needed. The lime should brighten the rich coconut and tomato sauce, not make it sharply sour. Scatter with coriander, if using, and serve hot.

Tips

Check the tin label and drain well. This recipe uses cooked lentils in water or brine, not dried lentils and not lentils in a seasoned sauce. Tin sizes and drained weights vary between UK supermarkets; two standard 400 g tins usually give roughly 450–500 g drained lentils. If yours yield a little more or less, the curry will still work. Drain and rinse thoroughly, and taste before adding extra salt if the lentils were salted.
Keep the heat gentle after adding the lentils. Canned lentils are already tender, so a vigorous boil can turn them mushy. A quiet simmer lets them take on the sauce while keeping their shape. Use a wide spoon and fold rather than stir hard, especially during the last few minutes.
Adjust the sauce to your pantry. Vegetable stock gives the fullest savoury flavour, but water is perfectly fine. Use a little less chilli for a mild family meal, or leave it out and offer chilli sauce at the table. If you do not have fresh ginger, use ½ teaspoon (2.5 ml / about 1 g) ground ginger; it tastes warmer and less fresh, so add it with the other dried spices.
Make the flavour your own at the end. Canned tomatoes, coconut milk and stock differ in sweetness and saltiness, so taste after simmering rather than seasoning heavily at the start. A squeeze of lime can lift a flat-tasting curry; a splash of water can soften one that is too concentrated. Add more chilli gradually because its heat becomes more noticeable as the curry sits.

Serving Suggestions

Serve the curry in bowls with basmati rice, brown rice or another plain rice that can soak up the tomato-coconut sauce. Warm naan or chapati are useful for scooping, while toasted pitta or crusty bread makes an easy alternative when that is what you have. For a lighter plate, pair it with a crisp cucumber and red onion salad dressed with lemon or lime.

Set out lime wedges, chopped coriander and plain yoghurt at the table so everyone can finish their serving to taste. Dairy-free yoghurt works well if needed. A spoonful of mango chutney adds sweetness and tang, but keep it on the side because it changes the balance of the curry. For a fuller spread, serve with roasted cauliflower or simply cooked green beans; avoid adding too many strongly spiced sides that compete with the sauce.

Variations

Use another tinned bean or lentil. Tinned puy or beluga lentils can replace the green or brown lentils in the same drained quantity. They hold their shape particularly well and give the curry a firmer bite. Chickpeas or butter beans also work, though they make it a different kind of curry and have a softer, creamier texture. Drain and rinse any replacement before adding it.

Add more vegetables. Stir in 1 cup (about 130 g) diced carrot with the onion and allow it to soften for a few extra minutes. Diced courgette can go in with the tomatoes, while frozen peas need only the final 3–4 minutes of simmering. If adding a large amount of watery vegetables, reduce the stock slightly or simmer the sauce uncovered until it thickens.

Make it less rich or more tomato-forward. Replace some or all of the coconut milk with extra stock for a lighter, less creamy sauce; the curry will taste sharper and less rounded, so check the lime and seasoning at the end. For a creamier finish without coconut, stir in a few tablespoons of plain yoghurt off the heat. Do not boil the curry after adding yoghurt, as it may split.

Change the spice profile. Garam masala can replace the mild curry powder for a warmer aroma; start with ½ teaspoon (2.5 ml / about 1 g) and add more to taste at the end. Curry powders vary considerably in heat and salt, so use the label and your own preference as a guide. This is a flexible weeknight curry rather than a single fixed regional recipe.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours in a covered container. They keep for 3–4 days in the fridge. The sauce may thicken as it chills because the lentils absorb liquid, so stir in a little water or stock when reheating. Reheat only the portion you plan to eat, on the hob over medium-low heat or in the microwave, stirring partway through so it heats evenly. Leftovers should reach 165°F (74°C) when reheated; check the centre with a food thermometer.

For freezing, portion the cooled curry into suitable airtight containers and freeze for up to 3 months for best quality. Defrost overnight in the refrigerator, then reheat until piping hot throughout and 165°F (74°C). Coconut milk can look slightly separated after freezing, but stirring during reheating usually brings the sauce back together. Do not leave cooked curry at room temperature for extended storage, and discard any portion that has been left out for more than 2 hours.

Frequently Asked Questions

Do I need to cook tinned lentils before adding them?

No. Lentils in a tin are already cooked, so drain and rinse them, then add them to the sauce for the final 10–12 minutes. That simmer is for warming them through and letting them pick up flavour, not for making them tender from raw.

Can I use dried lentils instead?

Yes, but do not add dried lentils straight to this recipe: they need more liquid and a longer cooking time. Cook them separately according to the packet instructions until tender, drain them, and use about 2½ cups (480 g) cooked lentils in place of the drained tins. The recipe’s 45-minute timing assumes tinned lentils.

Which tinned lentils work best?

Green and brown lentils are easy to find in UK supermarkets and hold their shape well in this sauce. Puy-style lentils are firmer and slightly peppery; red lentils in tins are softer and can break down more, making the curry thicker. Use the same drained weight and shorten the simmer if the lentils are already very soft.

Can I make this curry ahead?

Yes. Make it up to 3 days ahead, cool it promptly and keep it covered in the fridge. Reheat it gently with a splash of water or stock, stirring until hot throughout. Add the lime juice and fresh coriander just before serving for the brightest flavour and freshest colour.

What can I use instead of coconut milk?

Use vegetable stock for a less creamy, more tomato-led curry. Alternatively, stir in plain yoghurt after taking the pan off the heat; it adds tang and creaminess but should not be boiled. If using a dairy alternative, choose an unsweetened one so it does not make the savoury sauce taste sweet.

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