This lentil curry gives you all the creamy comfort and warm, fragrant flavor of an Indian-inspired curry in one easy pot and about 30 minutes.
If you love easy, flavorful curries, try our Chickpea Curry, Vegetable Curry, or Tofu Curry next.
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Why you’ll love our creamy lentil curry!
This lentil curry is one of the recipes I’m most proud of. It’s creamy, warmly spiced, and incredibly comforting, but also packed with wholesome ingredients. Red lentils make every bowl naturally fiber-rich and protein-rich, while tomatoes, ginger, garlic, and spices bring loads of flavor. 🌱
Over the years, Louise and I have traveled extensively through Asia, eating our way through countless restaurants and learning from local cooks in hands-on cooking classes. Even back at university, my Indian roommate Shiv and I would spend hours in the kitchen cooking and talking about food. 🍛
This recipe takes inspiration from all those experiences, but it’s very much my everyday version. I’ve kept the Indian cooking techniques and spices that make the biggest difference, while simplifying everything else for a busy home kitchen. One pot, easy-to-find ingredients, and about 30 minutes.
And it has been thoroughly put through its paces! ❤️ I’ve refined it over countless batches, and thousands of readers have made and loved it too. The result is a deeply flavorful, nourishing curry you can realistically make on a weeknight, and hopefully come back to for years.
P.S: For more cozy Indian-inspired dinners, try our Chana Saag, Aloo Gobi, or Dal Makhani.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- Olive oil: I use extra virgin olive oil because it’s my everyday cooking oil, and its flavor works beautifully with Indian spices. Substitute avocado oil, another vegetable oil, or ghee if you prefer.
- Onion: yellow or white onion both work well and create a flavorful base for the curry. Substitute shallots if needed.
- Garlic: fresh garlic adds depth and plenty of savory flavor. If you’re garlic intolerant, omit it or use garlic-infused olive oil.
- Ginger: fresh grated ginger adds warmth and a little freshness that balances the creamy sauce. Ginger paste is a convenient substitute.
- Spices: I use mild yellow curry powder, ground cumin, coriander, turmeric, red pepper flakes, and garam masala—all easy to find at most grocery stores. Traditional Indian cooking can involve whole spices, curry leaves, mustard seeds, hing, and other ingredients, but I intentionally keep this version pantry-friendly without sacrificing big flavor. Choose a standard mild or medium yellow curry powder rather than a specialty blend, and adjust the red pepper flakes to taste.
- Red lentils: Use red lentils, which are typically sold split and cook quickly. They soften as they cook, giving the curry its naturally thick and creamy texture. Yellow lentils work too.
- Canned tomatoes: crushed tomatoes add acidity, sweetness, and body to the sauce. Diced tomatoes work for a chunkier texture, or use tomato purée for a smoother curry.
- Coconut milk: full-fat coconut milk makes the sauce rich and creamy; light coconut milk works too. If you don’t like coconut, substitute 1 cup heavy cream or half-and-half, but don’t add it with the lentils. Stir it in after the lentils are cooked, with the heat off, to help prevent splitting.
- Vegetable broth: reduced-sodium vegetable broth gives you more control over the seasoning and adds more flavor than water. Regular vegetable broth or water also works; simply adjust the added salt accordingly.
- Salt and black pepper: essential for bringing out the flavor of the lentils, tomatoes, and spices. Season to taste, especially since broths vary in saltiness.
- Cilantro: fresh cilantro adds brightness that cuts through the rich, creamy sauce. If you don’t like cilantro, substitute flat-leaf parsley or leave it out.
How to Make The Best Lentil Curry
Step 1: Build the flavor base
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and cook until it starts to soften, about 4 to 5 minutes.
Stir in the garlic, ginger, curry powder, cumin, coriander, turmeric, and red pepper flakes. Cook for about 1 minute, stirring constantly.
This quick step helps wake up the spices and gives the curry a deeper, more rounded flavor.
Step 2: Add the lentils and liquids
Pour in the vegetable broth, canned tomatoes, and coconut milk, then stir in the rinsed red lentils.
Season with salt and black pepper and stir well, scraping the bottom of the pot so nothing sticks.
Bring everything to a gentle simmer. At this stage, the one-pot lentil curry will look fairly loose, but the lentils will thicken it as they cook.
Step 3: Simmer until creamy
Reduce the heat to low or medium-low and simmer gently for about 20 minutes, stirring occasionally.
The lentils should become very soft and the sauce should turn thick and creamy.
If the curry gets too thick before the lentils are tender, add a small splash of broth or water.
About 1 minute before turning off the heat, stir in the garam masala. Adding it near the end helps preserve its warm, fragrant aroma.
Step 4: Finish and serve
Taste and adjust the salt, pepper, or spice level if needed.
Serve the creamy lentil curry over basmati rice with a spoonful of raita or yogurt, a squeeze of fresh lemon, and plenty of cilantro.
For an extra-comforting meal, add warm naan or another flatbread on the side.
Serving suggestions
- Make it a complete dinner: Serve the lentil curry over basmati or brown rice with warm naan or pita for scooping. Top with a generous spoonful of Raita, Tadka, or Greek yogurt.
- Load up on vegetables: Pair it with roasted cauliflower, broccoli, green beans, or a simple cucumber salad for freshness and crunch.
- Set out easy toppings: Cilantro, lemon or lime wedges, sliced green onions, Greek yogurt, and red pepper flakes let everyone finish their bowl their way.
- Make it ahead: This curry reheats beautifully, making it an excellent choice for meal prep or a busy weeknight dinner. Cook the rice separately and combine when serving.
- Bring it to a potluck: Keep the curry warm in a slow cooker and serve rice, naan, and toppings alongside so guests can build their own bowls.
- Stretch it for a crowd: Serve smaller portions over plenty of rice with naan and a vegetable side. It’s an affordable way to feed a larger group.
Tips
- Rinse the lentils well: Rinse under cold running water before cooking to remove excess starch and any dust from the package.
- Don’t skip the onion: Give it 4 to 5 minutes to soften before adding the garlic, ginger, and spices. This creates a sweeter, more flavorful base.
- Toast the spices briefly: Cooking the spices in olive oil for about 1 minute makes them much more fragrant. Keep stirring so the garlic and spices don’t burn.
- Use the right lentils: Split red lentils are ideal because they cook quickly and naturally break down, giving the curry its thick, creamy texture. Green or brown lentils won’t give you the same result.
- Keep it at a gentle simmer: Once everything comes together, lower the heat. A hard boil isn’t necessary; gentle cooking gives the lentils time to soften and absorb the spices.
- Stir more often toward the end: As the lentils soften, the curry thickens and can start sticking to the bottom of the pot.
- Adjust the consistency as you go: Lentils can absorb slightly different amounts of liquid. If the curry gets too thick before they’re tender, add a splash of broth or water.
- Add garam masala near the end: I intentionally stir it in during the final minute so its warm, fragrant aroma doesn’t disappear during a long simmer.
- Taste before serving: Curry powder and vegetable broth vary considerably between brands. Adjust the salt, heat, and spices once the lentils are fully cooked.
- Finish with something fresh: A squeeze of lemon and fresh cilantro brighten the rich coconut-tomato sauce and make the spices pop.
- Expect leftovers to thicken: Red lentils continue absorbing liquid as they sit. When reheating, loosen the curry with a splash of broth or water until it’s creamy again.
- It’s even better for meal prep: The flavors settle and mingle as the curry sits, so this is an excellent recipe to make ahead for lunches or an easy dinner later in the week.
Frequently Asked Questions
No. Split red lentils cook quickly and don’t need soaking. Simply rinse them well under cold running water before adding them to the pot.
Red lentils absorb a lot of liquid as they cook. Stir in a splash of vegetable broth or water until your easy lentil curry reaches the consistency you like.
Let it simmer uncovered for a few extra minutes. The lentils will continue to soften and naturally thicken the sauce.
Yes. Heavy cream or half-and-half are easy substitutes if you don’t like coconut. The flavor will be slightly different, but the curry will still be rich and creamy. Or, if you’d like a lighter, tangier option, try our Greek yogurt lentil curry.
Absolutely. Reduce or omit the red pepper flakes. The curry powder and garam masala provide plenty of flavor without needing much heat.
Yes. Spinach is especially easy: stir it in during the last few minutes until wilted.
Cauliflower, broccoli, potatoes, sweet potatoes, eggplant, and bell peppers are also delicious. Cut them into small, bite-size pieces and add them with the lentils so they have enough time to cook until tender.
Yes. This 30-minute lentil curry is excellent for meal prep because the flavors become even more developed after resting. You may need to add a splash of broth when reheating.
Let leftovers cool, then refrigerate them in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or water if needed. You can also freeze lentil curry for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Recipes With Lentils
- Creamy Red Lentil Soup
- Red Lentil Soup
- Tomato Lentil Soup
- Lentil Patties
- Lentil Bolognese
- Lentil Pasta
- Lentil Salad
- Lentil Meatballs
- Lentil Soup
Craving more? Browse our collection of easy curry recipes for more cozy, flavor-packed dinners made with simple, everyday ingredients.
If you try this Lentil Curry Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
Lentil Curry (Easy in 30 Minutes)
Video
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cloves garlic grated
- 1 inch ginger grated
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes or more to taste
- 2 cups vegetable broth reduced-sodium, add more for a thinner curry
- 1 can crushed tomatoes 15 oz / 400 g can
- 1 can coconut milk 15 oz / 400 ml can – full-fat or light
- 1 cup red lentils rinsed and drained
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 teaspoon garam masala optional
- 1 lemon cut into wedges + fresh cilantro, basmati rice, and Greek yogurt for serving
Instructions
- Build the flavor base: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat.Add 1 medium onion (chopped) and cook for 4 to 5 minutes until it starts to soften.Stir in 2 cloves garlic, 1 inch ginger (both grated), 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, 1 teaspoon turmeric powder, and ¼ teaspoon red pepper flakes. Cook for 1 minute, stirring often so the spices and garlic don’t burn.
- Add the lentils: Pour in 2 cups vegetable broth, 1 can crushed tomatoes, and 1 can coconut milk. Add 1 cup red lentils (rinsed), 1 teaspoon salt, and ¼ teaspoon black pepper, and stir well.Bring to a gentle simmer.
- Cook until creamy: Reduce the heat to medium-low and simmer gently for about 20 minutes, stirring occasionally.The lentils are ready when they are very soft and the curry is thick and creamy. If it gets too thick before the lentils are tender, add a splash of broth or water.Stir in 1 teaspoon garam masala during the last minute.
- Taste and serve: Taste and adjust the salt and pepper if needed.Serve over basmati rice with yogurt or raita, a squeeze of lemon, and fresh cilantro. Add warm naan or another flatbread if you like.
Notes
- Olive oil → Avocado oil, another vegetable oil, or ghee.
- Onion → Shallots.
- Garlic → Omit or use garlic-infused olive oil.
- Ginger → Ginger paste.
- Spices → Use mild or medium yellow curry powder; adjust red pepper flakes to taste.
- Red lentils → Yellow split lentils; they may need longer to cook.
- Crushed tomatoes → Diced tomatoes for chunkier texture or tomato purée for smoother texture.
- Coconut milk → Light coconut milk or 1 cup heavy cream or half-and-half; stir in off the heat at the end to prevent splitting.
- Vegetable broth → Regular vegetable broth or water; adjust salt as needed.
- Salt and black pepper → Adjust to taste.
- Cilantro → Flat-leaf parsley or omit.
- Rinse the lentils: Rinse well under cold water before cooking.
- Soften the onion: Give it 4 to 5 minutes for a sweeter, more flavorful base.
- Toast the spices: Cook for about 1 minute, stirring often so they don’t burn.
- Use red lentils: They cook quickly and break down for a naturally creamy curry.
- Simmer gently: Low, steady heat helps the lentils soften and absorb the spices.
- Stir toward the end: The curry thickens as it cooks and can stick to the pot.
- Adjust the consistency: Add a splash of broth or water if it gets too thick.
- Add garam masala last: Stir it in during the final minute to preserve its aroma.
- Finish fresh: Taste before serving, then add lemon and cilantro for brightness.
- Storage: Great for meal prep; leftovers thicken, so add broth or water when reheating.
Nutrition
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Hi! We are Nico & Louise
We're here to share easy, healthy, and delicious recipes 🌿✨.
Welcome to our blog, we are glad you are here.
Delicious! I love the fresh lemon juice and cilantro on top.
Delicious!!
Did not have fresh ginger. Or crushed tomatoes. Powder ginger teaspoons, diced tomatoes. Wish I had made more.
I’m just cooking your lentil curry Ihope it will turn out well even though it does look like it yet You look like a great couple Thank you
Thank you Nico.
The flavours in this recipe are amazing.
I made it last night and because my husband LOVES potatoes – we covered 1/2 a baked potato with your amazing curry.
This is going into our FAM JAM cookbook because our two adult children have HUGE food sensitivities but your recipe ticks ALL the boxes.
I will have to use a baked sweet potato ( or quinoa) for our son who is highly sensitive to rice AND regular potatoes.
This is on repeat for my hubby and I.
Awesome recipes!!!
Thanks u! Easy quick but delicious!
Thanks fr PattyA fr Whidbey Island WA