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Red Lentil Curry

This comforting red lentil curry features soft, velvety lentils simmered with aromatic spices, tomatoes, and coconut milk. The dish develops a rich, fragrant sauce with a bright lemon finish, showcasing simple ingredients transformed through slow, mindful cooking into a cozy, nourishing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: South Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 tbsp oil olive or neutral oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1-inch ginger grated or minced
  • 1 can (14 oz) diced tomatoes canned
  • 3 cups water or broth
  • 1 can (14 oz) coconut milk full-fat preferred
  • 1 tbsp curry powder smoky and warm
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • to taste salt
  • 1 lemon lemon juiced

Equipment

  • Large deep pan or Dutch oven
  • Stirring spoon
  • Measuring cups
  • Sharp knife

Method
 

  1. Rinse the red lentils under cold running water until the water runs clear, then set aside.
  2. Heat the oil in a large deep pan over medium heat, listening for a gentle sizzle as the oil warms up.
  3. Add the chopped onion and cook, stirring often, until it turns golden and fragrant, about 8 minutes.
  4. Stir in the minced garlic and grated ginger, cooking for about 1 minute until aromatic and slightly softened.
  5. Sprinkle in the curry powder, cumin, and turmeric, then toast the spices for 30 seconds, allowing their aroma to fill the air.
  6. Pour in the canned diced tomatoes, stirring to combine, and cook for 5 minutes, until they soften and release their juices.
  7. Add the rinsed lentils and water (or broth), stirring well. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20-25 minutes, stirring occasionally.
  8. Check the lentils; they should be tender and breaking apart, and the sauce should be thick and velvety. If too thick, add a splash more water and stir.
  9. Pour in the coconut milk, stirring to incorporate, and cook for another 5 minutes to meld the flavors.
  10. Remove from heat and stir in the juice of the lemon for a bright, fresh finish.
  11. Taste and adjust salt as needed, then let the curry rest for 5 minutes off the heat to allow flavors to deepen.
  12. Serve hot, garnished with fresh herbs if desired, alongside rice or naan for a complete meal.

Notes

For extra flavor, toast the spices before adding liquids. Adjust the thickness by adding more water or coconut milk. This dish tastes even better the next day as flavors meld.