Red Lentil Curry

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.

More easy dinner recipes

• Coconut Chickpea Curry
• Easy Black Bean Soup
• Chana Masala
• Cauliflower Tikka Masala

I hope you love this red lentil curry recipe as much as I do. Sign up for email updates to get delicious recipes delivered straight to your inbox. You can also follow me on Instagram, Pinterest, and Facebook.