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–+ servings
Greek yogurt lentil curry topped with a squeeze of fresh lemon.

Greek Yogurt Lentil Curry

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
Author: Nico Pallotta

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 2 cloves garlic grated
  • 1 inch (2½ cm) 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
  • 1 cup (210 g) red lentils
  • 1 can crushed tomatoes 15 oz / 400 g
  • 2 cups (500 ml) vegetable stock or more as needed
  • 1 cup (250 g) Greek yogurt
  • 1 teaspoon salt + black pepper to taste
  • 4 wedges lemon and cilantro, optional toppings

  • Cook the base: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium onion (chopped) and cook for about 3 minutes, until soft.
    Add 2 cloves garlic, 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 2 teaspoons coriander, 1 teaspoon cumin, and 1 teaspoon turmeric powder. Stir for 1 minute, until fragrant.
    Step 1 Sautéed onions and fragrant spices softening in a large pot on the stove.
  • Add lentils and simmer: Add 1 cup red lentils (rinsed), 1 can crushed tomatoes, and 2 cups vegetable stock. Season with 1 teaspoon salt and pepper and stir.
    Bring to a boil, then lower the heat and let it gently simmer for about 20 minutes. Stir now and then, until the lentils are soft.
    If it looks too thick, add a splash of water or broth.
    Step 2 Red lentils and crushed tomatoes simmering in a savory vegetable broth.
  • Stir in the yogurt: Turn the heat off completely. Let the curry stop bubbling.
    Stir in 1 cup Greek yogurt until smooth and creamy.
    Step 3 A spoon stirring thick Greek yogurt into the warm finished curry.
  • Taste and serve: Taste and adjust with more salt or a squeeze of lemon if you like.
    Serve in bowls with rice, and top with cilantro or sliced scallions.
    Step 4 Garnishing the creamy lentils with fresh herbs and a squeeze of lemon.
Substitutions
  • Lentils → yellow lentils
  • Olive oil → avocado oil, ghee, or butter
  • Onion → shallots or leeks
  • Garlic → garlic-infused oil or asafoetida
  • Ginger → ground ginger or ginger paste
  • Crushed tomatoes → fresh grated tomatoes or tomato passata
  • Vegetable stock → water + a pinch of salt
  • Greek yogurt → low-fat Greek yogurt, Skyr, or dairy-free yogurt
  • Spices → garam masala or your favorite curry blend
  • Red pepper flakes → fresh chili or skip for no heat
  • Lemon → lime juice, tadka, raita
  • Cilantro → parsley
  • Serve with → basmati rice, naan, or paratha
 
Tips
  • Turn off heat before yogurt → prevents splitting, keeps it smooth
  • Rinse lentils → helps the curry stay creamy, not heavy
  • Adjust texture → add water for looser, simmer longer for thicker
  • Cook spices in oil → brings out deeper flavor
  • Finish with lemon → brightens and balances the dish
  • Tastes better the next day → flavors deepen overnight
  • Storage → keep in fridge up to 4 days, add water when reheating
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