Go Back Email Link
–+ servings
Creamy lentil curry with rice, yogurt, cilantro, and lemon on a bright marble surface.

Lentil Curry (Easy in 30 Minutes)

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
  • 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 (500 g) 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 (220 g) 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

  • 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.
    Step 1 Chopped onion, garlic, ginger, and ground spices cooking in olive oil in a pot.
  • 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.
    Step 2 Red lentils stirred with coconut milk, crushed tomatoes, and vegetable broth in the pot.
  • 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.
    Step 3 Thick creamy lentil curry gently simmering as the red lentils soften and break down.
  • 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.
    Step 4 Finished lentil curry served over rice with yogurt, fresh cilantro, and lemon.
Substitutions
  • 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.
 
Tips
  • 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.
QR Code linking back to recipe