Lentil curry is a creamy, flavorful, and nutritious meal that is easy to make in one pot in 30 minutes with simple ingredients.
You’ll love this easy recipe because of its rich, velvety texture and bold, fragrant flavors. Serve it with naan bread or basmati rice for a deeply satisfying dinner.
Introduction
Indian-inspired curries are a staple in our kitchen. I’m not sure if it’s the fragrant spices, the creamy sauce, or the nourishing legumes. Louise and I just love them for a cozy, comforting night in 🍛.
In this one, split red lentils are cooked in a rich, savory sauce with fragrant spices, coconut milk, and canned tomatoes. If you have yellow split lentils, go ahead and make our dal recipe instead.
Uh, and don’t forget a squeeze of lemon and a dollop of thick yogurt on top. The acidity of the lemon amplifies the other flavors. The cold yogurt plays well with the hot gravy. It’s so good! A drizzle of Tadka on top (spiced Indian oil) is optional 🤤
Like our chickpea curry, chana masala and cauliflower curry, you can make this recipe for a tasty and deeply satisfying meatless meal.
Did I mention, it’s super easy to make, in about 30 minutes! It’s literally faster than ordering in.
It’s perfect for those who love rich and harmonious South Asian flavors.
Ingredients
Quantities and full ingredient list are in the recipe box at the bottom of the page.
Split red lentils: substitute split yellow lentils. If you only have green, brown, or French lentils you can do our curry lentil soup instead.
Oil: we recommend olive oil (yes, it’s delicious in Indian cooking and it’s healthy). Substitute coconut oil, mustard oil, or avocado oil.
Coconut milk: you can use full-fat or reduced-fat coconut milk. You can substitute heavy cream (half the quantity) for coconut milk.
How to make lentil curry
Step 1: Sauté chopped onion in olive oil. Add garlic, ginger, and spices (except garam masala) and toast for 1 minute.
Step 2: Add broth, tomatoes, coconut milk and rinsed lentils. Season with salt and pepper.
Step 3: Simmer for about 20 minutes, until lentils are cooked. One minute before turning heat off, stir in garam masala.
Step 4: Serve with rice, a dollop of yogurt, a squeeze of lemon, and fresh cilantro.
More Easy Indian Recipes
Love Indian flavors but are afraid of lengthy recipes. Then we think you’ll love our easy Indian-inspired recipes:
For more inspiration check out our compilation with easy and delicious Indian vegetarian recipes.
More lentil recipes
Lentils are tasty, nourishing, and versatile. Plus they cook in about 30 minutes. Here are some of our reader’s favorite lentil recipes:
For more lentil ideas, check out our compilation with 25+ easy lentil recipes.
Lentil Curry
Ingredients
- 1½ tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- ¼ teaspoon red pepper flakes or more to taste
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder optional
- 2 cups vegetable stock or more if you prefer a soupier curry
- 1 can (15 ounces) crushed tomatoes
- 1 can (14 ounces) coconut milk
- 1 cup split red lentils
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon garam masala optional
Serving suggestions
- 4 wedges lemon
- 1 handful cilantro or flat-leaf parsley
- 4 tablespoons Greek-style yogurt non-dairy works too
- 2 cups cooked basmati rice or brown rice
Instructions
- MAKE FLAVOR BASE: Heat 1½ tablespoons olive oil in a large pot. Add 1 medium onion (chopped) and sauté for 3 minutes.Add 2 cloves garlic and 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder. Sauté one more minute. Add 2 tablespoons water if pot gets dry.
- ADD LENTILS: Add 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 can (14 ounces) coconut milk, 1 cup split red lentils (rinsed with water), then season with 1 teaspoon salt and ⅛ teaspoon black pepper.
- SIMMER: Bring to a boil then lower the heat and simmer until the lentils are cooked – about 20 minutes. Stir occasionally.When cooked, stir in 1 teaspoon garam masala.Add more broth if necessary to reach your desired consistency.
- SERVE: Serve with basmati or brown rice, lemon juice, cilantro and/or thinly sliced scallions, and a dollop of Greek-style yogurt.
Video
Notes
- Split red lentils: substitute split yellow lentils.
- Olive oil: substitute coconut oil, avocado oil, mustard oil, or another vegetable oil.
- Garlic and ginger: substitute garlic and ginger paste.
- Vegetable broth: substitute water.
- Crushed tomatoes: substitute diced tomatoes or finely chopped fresh tomatoes.
- Coconut milk: substitute reduced-fat coconut milk, heavy cream, or non-dairy cooking cream.
- Lemon juice: substitute lime juice.
- Cilantro: substitute thinly sliced scallions or flat-leaf parsley.
- Refrigerator: Up to 4 days in an airtight container.
- Freezer: Up to 3 months in a freezer-safe container. Thaw in the fridge or microwave.
- Reheat: 2 minutes in the microwave or on the stovetop with added water.
I’ve tried this many times and it’s delicious!