This red lentil curry recipe is quick and easy, only taking 30 minutes from start to finish. Naturally vegan and gluten-free, this is a comforting and nourishing one-pot recipe that you can swirl with coconut milk and extra spices for a warm and comforting meal.
Whether you call this red lentil curry, dhal or dahl, this traditional Indian recipe is easy and cheap to make. Add in extra vegetables like in this sweet potato dhal or add in extra coconut milk for a rich and cream version. Looking for more Indian-inspired recipes; checkout this easy coconut curry soup, or this pumpkin curry, or chick pea coconut curry.
And of course no dhal recipe would be complete without helping of my warm, soft and fluffy naan bread recipe or you can make garlic naan.
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⭐️ Why this recipe works
- Versatile for any palate: Easily adjustable to be spicy or mild, this recipe caters to all taste preferences, making it ideal for serving a diverse group.
- Quick and simple: With a preparation time of only 30 minutes and straightforward cooking steps, it's perfect for busy weeknights, offering a homemade meal without much effort.
- Great for leftovers and meal prep: The curry's flavors improve over time, making it excellent for meal prepping. It stores and reheats well, providing a convenient and healthy meal option for days.
- Healthy and flavorful: Combining nutritious, protein-rich red lentils with aromatic spices, this curry offers a delicious and healthy meal. Ideal for vegans or anyone seeking a comforting and easy dish, it's a versatile recipe that delivers on both taste and nutrition.
🧾 Ingredients required
Here I provide an overview of the key ingredients and what you may want/ need to use as a substitute for dietary requirements, accessibility or preference. The exact quantities can be found in the recipe card below.
- Red lentils: The star of the dish, red lentils provide a hearty base and a creamy texture when cooked. They are also a great source of plant-based protein.
- Vegetable oil: Used for sautéing, it helps to release the flavors of the aromatics and spices.
- Onion: Adds a sweet and savory depth to the curry.
- Garlic and ginger: These aromatics provide a pungent and spicy undertone, essential in many Indian recipes.
- Ground turmeric, cumin, and coriander: This spice trio brings warmth, earthiness, and a touch of sweetness, which is characteristic of many curry dishes.
- Diced tomatoes: Offer a tangy contrast to the creaminess of the lentils and enrich the sauce.
- Vegetable broth: Forms the liquid base of the curry, allowing the lentils to cook and absorb flavors.
- Fresh Cilantro: Provides a burst of freshness and color as a garnish.
- Fresh Baby Spinach: Adds a pop of color, a slight earthy flavor, and an extra nutritional boost with its vitamins and minerals.
- Optional:
- Chili Powder: For those who prefer a spicier kick.
- Coconut Milk: Can be added for a creamy, rich texture and a hint of sweetness.
📖 Variations: From Spicy to Creamy
To tailor this lentil curry recipe to your taste:
- For extra heat: Add 1 teaspoon of chili powder or fresh green chilies.
- For creaminess: Stir in ½ cup of coconut milk towards the end of cooking.
- For added texture: Include spinach or kale in the last 5 minutes of cooking.
- Extra vegetables: You can add in extra vegetables like diced carrots, butternut squash, sweet potato or chick peas for more texture, flavor and nutrient value.
👩🏻🍳 How to make this red lentil curry step-by-step
- Heat oil in a large pot over medium heat. Add onions and cook until soft.
- Stir in garlic and ginger, cooking for another minute.
- Add turmeric, cumin, coriander (and chili powder if using), cooking for 1 minute.
- Stir in the red lentils, diced tomatoes, and vegetable broth. Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. Taste and adjust your seasoning. *Add in chili flakes if you want a spicy kick.
- If using, add coconut milk and cook for an additional 5 minutes.
- Garnish with cilantro before serving.
💡 Chef's Guide: Expert Tips
Drawing from a decade in Michelin-starred kitchens and Cordon Bleu training, here are my top tips for recipe success.
- Rinse the lentils: Always rinse your red lentils under cold water until the water runs clear to remove any dust or debris.
- Toast the spices: Toasting the spices for a few seconds in oil helps release their flavors.
- Consistency: Adjust the consistency of the curry by adding more broth, water or coconut milk if it's too thick.
- Spices: I've used ground spices for simplicity. Sautéing them with the onion for a minute releases their oils, enhancing the curry's flavor and aroma, while keeping the preparation quick and easy.
- Texture: The perfect red lentil curry should have a creamy yet pourable consistency, with tender but not mushy lentils. It should be thick enough to coat a spoon but not as dense as a stew, allowing the flavors to meld together. The consistency can be adjusted to personal preference, ranging from stew-like to slightly soup-like.
🍯 Storing and reheating leftovers
- Fridge: Cool the curry to room temperature, then store in an airtight container. It stays fresh for up to 3-4 days.
- Freezer: Portion the curry and use freezer-safe containers. Label with the date; it can be frozen for 2-3 months.
- Reheat: Thaw overnight in the fridge if frozen. Reheat on the stovetop, adding water or broth if needed, or microwave for 2-3 minutes, stirring halfway. Ensure it's steaming hot before serving.
❓Recipe FAQ's
Yes, but cooking times may vary. Green or brown lentils can be used but they hold their shape more than red lentils.
Yes, this red lentil curry is naturally gluten-free. Ensure all your ingredients, especially broth, are gluten-free.
Nope. Just give them a quick rinse in cold water to wash away any dust.
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The BEST Easy Red Lentil Curry
Ingredients
- 1 cup red lentils, rinsed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 can, 14 oz diced tomatoes
- 3 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Optional:
- 1 teaspoon chili powder, for a spicier version
- ½ cup coconut milk, for creaminess
Instructions
- Heat the oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and grated ginger, and cook for another minute. Add the turmeric, cumin, and coriander, stirring well for another minute.
- Mix in the rinsed red lentils, diced tomatoes, and vegetable broth. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
- If desired, add chili powder for heat and/or coconut milk for creaminess, and cook for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- Consistency: Adjust the amount of broth to achieve your desired consistency. The curry should be creamy but not overly thick.
- Spice Level: Tailor the heat to your preference by adjusting the amount of chili powder.
- Leftovers: Store in the fridge for up to 3-4 days or freeze for longer storage. Reheat on the stove or in the microwave, adding a little broth if needed.
Nutrition
Meet the Chef!
Hi, I'm Debs. Cordon Bleu trained chef and recipe developer. I help you get incredible dinners on the table fast with fool-proof recipes and step-by-step instructions along with tips and tricks that I've learned over a 10-year career in professional kitchens.
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