Go Back

Simple Red Lentil Curry

This hearty red lentil curry combines quick-cooking lentils with aromatic spices and coconut milk, resulting in a velvety, nourishing dish. The process involves sautéing aromatics, blooming spices, and simmering until the lentils soften and break down, creating a comforting, sauce-like consistency with vibrant orange color.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 cup red lentils rinsed thoroughly
  • 2 tbsp oil vegetable or coconut oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tbsp cumin whole seeds or ground
  • 1 tsp turmeric fresh or ground
  • ½ tsp chili powder adjust to taste
  • 3 cups vegetable broth
  • ½ cup coconut milk full-fat recommended
  • ½ lemon lemon for juice
  • fresh cilantro for garnish

Equipment

  • Large pot or Dutch oven
  • Measuring spoons and cups
  • Wooden spoon or spatula
  • Lemon Squeezer

Method
 

  1. Rinse the red lentils under cold water until the water runs clear, then drain and set aside.
  2. Heat oil in a large pot over medium heat until shimmering and fragrant.
  3. Add diced onion and cook, stirring occasionally, until translucent and slightly golden, about 5 minutes. The kitchen will fill with a sweet, caramelized aroma.
  4. Stir in minced garlic and grated ginger, cooking for about 1 minute until fragrant and slightly toasted.
  5. Sprinkle in cumin, turmeric, and chili powder, stirring to coat the aromatics. Toast the spices for about 30 seconds until they start to crackle and release their aroma.
  6. Pour in the vegetable broth and add the rinsed lentils. Bring the mixture to a gentle simmer, with small bubbles forming around the edges.
  7. Reduce heat to low, cover the pot, and let the lentils simmer for 20-25 minutes until tender and breaking down, stirring occasionally. You'll notice the mixture darkening to a vibrant orange and thickening slightly.
  8. Uncover and stir in the coconut milk, then squeeze in the juice of half a lemon. The curry will become creamy and bright with a rich aroma.
  9. Taste and adjust seasoning with salt or more chili if desired. Let it simmer uncovered for another 5 minutes to meld all the flavors.
  10. Remove from heat and let sit for 5 minutes; this resting period allows the flavors to deepen and the curry to thicken just a bit more.
  11. Serve the hot lentil curry garnished with fresh cilantro, accompanied by rice or flatbread, and enjoy the comforting, velvety texture and warm spice aroma.