Air Fryer Coconut Curry Lentil Bars

Name: Air Fryer Coconut Curry Lentil Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 cup red lentils, rinsed and drained; 1/2 cup shredded unsweetened coconut; 1 small yellow onion, finely chopped; 2 cloves garlic, minced; 1 tablespoon fresh ginger, minced; 1/2 cup cooked sweet potato, mashed; 1/4 cup chickpea flour (besan) – for gluten-free binding; 1/4 cup chopped fresh cilantro; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper (adjust to taste); 1/2 teaspoon smoked paprika; 1/2 teaspoon baking powder; 1 tablespoon coconut oil, melted plus extra for greasing; Salt to taste; Freshly ground black pepper to taste; 2 tablespoons water (add more if needed)

By AirFryFeast Editorial TeamPublished May 9, 2026 | Updated Jun 19, 2026

Delightfully spicy, these coconut curry lentil bars are a perfect air fryer snack or meal-prep option that’s crispy, and bursting with Indian-inspired flavors.

Start cooking

Air fryerIndianEasyAir Fryer Friendly

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings6

Temperature350°F / 175°C, then 375°F / 190°C

Ingredients

Servings6

1 cup red lentils, rinsed and drained
1/2 cup shredded unsweetened coconut
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/2 cup cooked sweet potato, mashed
1/4 cup chickpea flour (besan) – for gluten-free binding
1/4 cup chopped fresh cilantro
1 tablespoon curry powder
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon cayenne pepper (adjust to taste)
1/2 teaspoon smoked paprika
1/2 teaspoon baking powder
1 tablespoon coconut oil, melted plus extra for greasing
Salt to taste
Freshly ground black pepper to taste
2 tablespoons water (add more if needed)

Instructions

Preheat your air fryer to 350°F (175°C). Lightly grease an 8x8 inch air fryer-safe baking pan or a silicone square mold with coconut oil.
In a medium pot, add the rinsed lentils and 2 cups of water. Bring to a boil, then reduce the heat and simmer uncovered for about 15 minutes until lentils are very soft and mushy. Drain any excess water.
In a large mixing bowl, combine the cooked lentils, shredded coconut, finely chopped onion, garlic, ginger, mashed sweet potato, and chickpea flour.
Add curry powder, cumin, turmeric, cayenne pepper, smoked paprika, baking powder, salt, black pepper, chopped cilantro, melted coconut oil, and mix everything together thoroughly. If the mixture feels too dry, add water tablespoon by tablespoon until it holds together but is not too wet.
Transfer the mixture into the greased baking pan or mold and press down firmly to create an even layer about 1/2 to 3/4 inch thick.
Place the pan in the preheated air fryer basket and cook for 15 minutes at 350°F (175°C).
Carefully remove and flip the bars onto a piece of parchment paper. Lightly brush the top with a little coconut oil to enhance crispiness.
Return the bars to the air fryer and cook for an additional 8-10 minutes at 375°F (190°C) until edges are golden brown and crispy.
Remove from the air fryer and let cool for 10 minutes before cutting into bars or squares.
Serve warm or at room temperature, perfect as a snack, packed lunch, or meal prep option. Garnish with fresh cilantro or a squeeze of lime if desired.

Recipe guidance

Crispiness Control

Pat the red lentils dry, avoid crowding, and use only a light coat of oil or sauce before cooking. Add wet sauces near the end when you want the outside to stay crisp.