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–+ servings
Red lentil curry with brown rice.

Lentil Curry

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

  • 1½ tablespoons (1½ tablespoons) olive oil
  • 1 medium (1 medium) onion chopped
  • 2 cloves (2 cloves) garlic grated
  • 1 inch (2½ cm) ginger grated
  • ¼ teaspoon (¼ teaspoon) red pepper flakes or more to taste
  • 2 teaspoons (2 teaspoons) curry powder
  • 2 teaspoons (2 teaspoons) coriander
  • 1 teaspoon (1 teaspoon) cumin
  • 1 teaspoon (1 teaspoon) turmeric powder optional
  • 2 cups (500 grams) vegetable stock or more if you prefer a soupier curry
  • 1 can (15 ounces) (400 grams) crushed tomatoes
  • 1 can (14 ounces) (400 grams) coconut milk
  • 1 cup (220 grams) split red lentils
  • 1 teaspoon (1 teaspoon) salt
  • ⅛ teaspoon (⅛ teaspoon) black pepper
  • 1 teaspoon (1 teaspoon) garam masala optional

Serving suggestions

  • 4 wedges (4 wedges) lemon
  • 1 handful (1 handful) cilantro or flat-leaf parsley
  • 4 tablespoons (4 tablespoons) Greek-style yogurt non-dairy works too
  • 2 cups cooked (400 grams) basmati rice or brown rice

  • 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.
    Flavor base with onion, garlic, ginger and Indian spices.
  • 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.
    Lentil curry before simmering.
  • 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.
    Lentil curry cooked in one pot.
  • SERVE: Serve with basmati or brown rice, lemon juice, cilantro and/or thinly sliced scallions, and a dollop of Greek-style yogurt.
    Lentil curry in a bowl served with rice, yogurt, lemon juice, and cilantro.
SUBSTITUTIONS
  • 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.
 
ADD-INS
If you guys want to add more veggies to this curry, my recommendatio would be adding bite-size cauliflower florets or broccoli florets at the same time you add the lentils. You can also add a few handfuls of spinach 5 minutes before the curry is done cooking.
STORAGE
  • 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.
 
Nutrition information is an estimate for 1 serving out of four without rice and yogurt.
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