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Red Lentil Curry

This red lentil curry is a comforting, hearty dish made with soft, melting lentils simmered in a spiced tomato and coconut milk base. It features warm cumin, turmeric, garlic, and ginger, finished with a bright squeeze of lime or a sprinkle of cilantro for freshness. The final dish has a thick, velvety texture with a vibrant orange hue, perfect for scooping over rice or bread.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp oil such as vegetable or coconut oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 tsp cumin seeds toast in oil for flavor
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 can (400g) chopped tomatoes or fresh chopped tomatoes
  • 1 liter vegetable broth
  • 200 g red lentils rinsed thoroughly
  • 1 can (400ml) coconut milk full-fat recommended
  • 2 cups spinach or kale roughly chopped, optional
  • to taste salt and pepper
  • 1 lime fresh lime for squeezing at the end
  • a handful cilantro fresh cilantro chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon or Spatula
  • Measuring spoons and cups
  • Knife and cutting board
  • Immersion blender (optional)

Method
 

  1. Heat the oil in a large pot over medium heat until shimmering, then add the chopped onion. Cook, stirring occasionally, until the onion becomes translucent and fragrant, about 5-7 minutes.
  2. Add the minced garlic, grated ginger, and cumin seeds to the pot. Stir constantly for about 1-2 minutes until the mixture is fragrant and the cumin seeds toast slightly, releasing a warm aroma.
  3. Stir in the ground turmeric and coriander, cooking for another 30 seconds until the spices are well coated and fragrant.
  4. Pour in the chopped tomatoes and cook for 3-4 minutes, stirring occasionally, until the mixture thickens slightly and the oil begins to separate at the edges.
  5. Pour in the vegetable broth and bring the mixture to a gentle simmer. Add the rinsed red lentils, stirring well to combine, then reduce the heat to low and partially cover. Let simmer gently for 20-25 minutes, stirring occasionally, until the lentils are melting and the sauce has thickened.
  6. Once the lentils are tender and the sauce is creamy, stir in the coconut milk and cook for another 5 minutes to meld the flavors and heat through.
  7. In the last few minutes, add the chopped greens and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
  8. Squeeze fresh lime juice over the curry, then garnish with chopped cilantro for a bright, herbal finish.
  9. Serve hot over steamed rice or with warm flatbread, spooning the thick, velvety curry into bowls. Enjoy the comforting aroma and rich flavors of this simple yet satisfying dish.

Notes

For an extra depth of flavor, toast the cumin seeds in the oil before adding the onions. Feel free to adjust the spice levels with chili or cayenne if you prefer more heat. Leftovers can be stored in the fridge for up to 3 days and reheated gently.