This red lentil curry recipe is the ultimate weeknight dinner. Nourishing, spicy, and packed with flavor, this comfort meal is made with easy pantry ingredients and comes together in less than 45 minutes.
If you’re looking for a hearty meal and only have limited ingredients, including red lentils, in your pantry, you're going to love this curry. Filling lentils are simmered in a creamy sauce made with tomatoes, coconut milk, onion, and spices.
This lentil curry tastes great on its own as a soup, scooped up with pieces of naan or baguette, or over a bed of rice.
How to make red lentil curry
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here is a summary:
1. Cook onions, garlic, and ginger: In a big pot, warm oil on medium-low heat. Add onion, garlic, ginger, and cook on medium-low heat until the onion starts to appear translucent and smells fragrant.
2. Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
3. Add remaining ingredients: Stir in the red lentils, tomatoes, coconut milk, and water. Bring to a gentle simmer and cook covered, stirring frequently, until the lentils are soft and tender, about 25 minutes. Add more water, if needed, to adjust consistency.
4. Add lime juice and cilantro: Turn off the heat completely and add the lime juice and fresh cilantro to the curry. The lime juice adds tanginess to the dish while the cilantro adds more flavor.
5. Serve and enjoy: If you want to save it for later, be sure to completely cool down the red lentil curry before storing it.
Best ways to serve
Here are a few ways to serve the red lentils:
Soup: This lentil curry can be enjoyed on its own as a soup. I’d suggest topping it with more fresh chopped cilantro and a drizzle of coconut milk.
With a grain: Serve over rice, such as Basmati rice, jasmine rice, or brown rice, Alternatively, serve over quinoa.
With naan: Enjoy with naan which is a fluffy Indian flatbread and can be made at home or purchased in many grocery stores.
Topping for bowl: I love adding it to a vegan power bowl.
Storing for later
Fridge: If stored in a glass airtight container in the fridge, the red lentil curry will last up to 3 days.
Reheat: Reheat in the microwave or stovetop when ready to serve.
Freeze: Cook the curry completely before storing it in the freezer. When you’re ready to enjoy it, thaw and reheat.
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Ingredients
- 2 tablespoons oil, I used avocado oil
- ½ medium onion, finelly diced
- 3 cloves garlic, minced
- ½ inch ginger, minced
- 1 jalapeño, seeded and finely diced
- 1 teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- Pinch of cayenne, optional
- 1 teaspoon sea salt, to taste
- ¼ teaspoon black pepper
- 1 cup dried red lentils, rinsed and drained
- 1 (14.5-oz) can diced tomatoes
- 3 cups water, or vegetable broth
- 1 can full-fat coconut milk
- ½ lime, juiced, more to taste
- ¼ cup cilantro, chopped
Instructions
- Cook onions, garlic, and ginger: In a big pot, warm oil on medium-low heat. Add onion, garlic, ginger, and cook on medium-low heat until the onion starts to appear translucent and smells fragrant.
- Add the spices: Stir in the jalapeño, cumin, turmeric, paprika, cayenne, salt, and pepper, and cook for a minute until it becomes fragrant.
- Add remaining ingredients: Stir in the red lentils, tomatoes, coconut milk, and water. Bring to a gentle simmer and cook covered, stirring frequently, until the lentils are soft and tender, about 25 minutes. Add more water, if needed, to adjust consistency.
- Add lime juice and cilantro: Turn off the heat completely and add the lime juice and fresh cilantro to the curry. The lime juice adds tanginess to the dish while the cilantro adds more flavor.
- Serve and enjoy: If you want to save it for later, be sure to completely cool down the red lentil curry before storing it.
Nutrition Information
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Cathi Steinberg says
Delicious! My husband asked for seconds.
Sapana Chandra says
That's wonderful to hear, Cathi! So glad it was a hit - always a good sign when there are seconds!
Becks says
Brilliant recipe, we’ve made this over and over again
Admin says
Thank you, Becks! I'm so happy to hear that.
Christin says
Just made this for dinner and it was very flavorful. Thank you for a tasty dinner Sapana. Xoxo.
Kim Altman says
This recipe is absolutely delicious! The spices are perfect in bringing this dish alive. This will definitely be a staple in my kitchen. Fabulous!!
Sapana Chandra, MS, CHC says
Thanks, Kim! So glad you enjoyed it.
Tawnie Kroll says
I have been looking for a curry recipe and I am so happy I found your recipe, cannot wait to try! Thank you! xo
Rebecca says
I love how easy this recipe is, curry can seem intimidating but you make it look totally doable! thanks
Biana says
This recipe looks so vibrant! I love lentils, and will be making this soon -- perfect as a main dish or side dish!
Jeannette says
This is my FAVOURITE thing to eat when I want a vegetarian curry! I love all the spices you've added for extra flavour and I know I'll be trying this out soon!
Krissy Allori says
I love lentils! I really don't make them enough. This recipe sounds like the perfect way to start eating them again. Thanks!