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Simple Red Lentil Curry

This hearty and comforting red lentil curry is made by simmering quick-cooking lentils with aromatic spices, coconut milk, and vegetables until tender and creamy. The dish has a thick, velvety texture with a warm, inviting aroma, perfect for serving over rice or with bread. Its forgiving nature makes it ideal for improvising with pantry staples and customizing with greens or extra proteins.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 2 tablespoons oil vegetable or coconut oil
  • 1 large onion chopped
  • 1 teaspoon cumin ground or whole seeds toasted
  • 1 teaspoon turmeric ground
  • 1 teaspoon coriander ground
  • 2 cloves garlic minced
  • 1 thumb-sized ginger grated
  • 4 cups vegetable broth or water
  • 1/2 cup coconut milk full-fat preferred
  • to taste salt
  • to taste lemon juice freshly squeezed

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Knife and chopping board

Method
 

  1. Rinse the red lentils in a fine sieve until the water runs clear, then set aside.
  2. Heat the oil in a heavy-bottomed pot over medium heat until shimmering and fragrant.
  3. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and starts to turn golden, about 5 minutes.
  4. Stir in the cumin, turmeric, and coriander, cooking for about 30 seconds until the spices release their aroma.
  5. Add the minced garlic and grated ginger, cooking for another minute until fragrant and slightly caramelized.
  6. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a boil, then reduce heat to low to simmer gently.
  7. Let the lentils simmer uncovered for about 15-20 minutes, stirring occasionally, until they are soft and breaking down into a creamy texture.
  8. Stir in the coconut milk and continue simmering for another 10 minutes, allowing flavors to meld and the curry to thicken slightly.
  9. Taste the curry and season with salt as needed. Squeeze in fresh lemon juice to brighten the flavors.
  10. Remove the pot from heat and let the curry sit for a few minutes to settle and develop its rich aroma.
  11. Scoop the warm, velvety lentil curry into bowls, garnish with herbs if desired, and serve over rice or with bread for a cozy, satisfying meal.

Notes

Feel free to add greens like spinach or kale near the end for extra nutrition. Adjust spice levels with chili if you like more heat.