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.
OMG! this was the absolute bomb! I loved this and thank you for sharing. I am adding this to my top 5 list.
I don’t usually post but I’ve been a vegetarian for 25 yrs and I’m always looking for something new to put into my cooking rotation (easy + yum). I’ve tried many different curry recipes and this is probably the best. Very complex flavors and using ingredients I have on-hand. Non-veg family loves it, I make it often.
Hi Iris,
I’m SO delighted to hear that you enjoyed the curry. Thank you for your kind and encouraging words ❤️
All the best,
Louise
I make this at least once a month. It’s one of our favorite recipes!
Fantastic, Hannah – I am so delighted to hear, thank you for your kind words ❤️
this was the first time I have made curry and it was fantastic! made this for a group and have shared the recipe with 3 other people because they liked it so much. Thank you for creating delicious, quick to make recipes!
Thank you so much for this awesome recipe! I am trying to eat less meat and this was SOOO good! I have never made curry myself and decided to give this a try – it was so easy to make and tastes delicious. I had with basmati rice, a scoop of fat free plain Greek yogurt, some fresh lemon juice and fresh cilantro – I will definitely be making this again and again!
Fantastic, Lindsay, I’m so happy you enjoyed this curry. Sounds like you had all the ingredients ready for a beautiful meal!!
Thank you for taking the time to leave a comment here. Kindest,
Louise
5 star all the way! Somehow I could not get it to click… i have never had curry, but now i am in love! Going on my top rotation
Hi Kristina, that’s such great news! I’m delighted you enjoy curry now, a wonderful new world of recipes awaits you 😉
Thank you for taking the time to leave a comment. All the best,
Louise
Absolutely incredible!
One of the tastiest meals we’ve made!
Fantastic, Sonia. I’m delighted to hear 🙂
Just made a large pot of this red lentil curry to serve 12. We served 8 but like to have a little extra. I’m so delighted with how it turned out! It was creamy and warming with a hint of sweetness. Just delicious!
Love this recipe. I add many different things to go with it as I am not a fan of rice. Try it with a sweet potato, boiled egg, spinach or avocado. Great versatile recipe. Well done.
Thanks, Sharonda!!
I’m so happy you liked the curry, and those sound like wonderful variations!
All the best, Louise