Introduction

This hearty lentil curry is a flavorful and comforting dish that’s perfect for any day of the week. Rich with spices and creamy coconut milk, it combines tender lentils and a fragrant blend of ingredients for a satisfying meal. It’s easy to make and wonderful served over rice with a touch of yogurt and fresh herbs.

A white bowl is filled with two main layers, the left side showing a thick orange lentil stew with a smooth texture, sprinkled with chopped green herbs, sliced green onions, and red chili slices. The right side of the bowl holds a mound of light beige cooked rice with some green onion pieces on top. A swirl of white yogurt or cream sits in the middle where the stew and rice meet, topped with more green onion, red chili slices, and a small yellow lemon wedge on the rice side. A gold spoon rests on the right edge of the bowl. The bowl is placed on a white marbled surface, surrounded by slices of lemon, fresh red chili peppers, a bowl of dry red lentils, garlic, and small containers of turmeric and other spices. Photo taken with an iphone --ar 4:5 --v 7

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, rinsed

1 teaspoon salt

⅛ teaspoon black pepper

1 teaspoon garam masala (optional)

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

Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened.

Step 2: Stir in the grated garlic and ginger, red pepper flakes, curry powder, cumin, coriander, and turmeric powder. Cook for another minute, adding 2 tablespoons of water if the pot becomes too dry.

Step 3: Pour in the vegetable stock, crushed tomatoes, and coconut milk. Add the rinsed lentils, then season with salt and black pepper.

Step 4: Bring the mixture to a boil, then reduce the heat and simmer gently for about 20 minutes, stirring occasionally until the lentils are tender.

Step 5: Once cooked, stir in the garam masala. Adjust the consistency by adding more broth if desired.

Step 6: Serve the curry hot over cooked basmati or brown rice. Garnish with lemon wedges, fresh cilantro, and a dollop of Greek-style yogurt.

Tips & Variations

For a spicier curry, increase the red pepper flakes to suit your heat preference.

Use non-dairy yogurt to keep the dish vegan and dairy-free.

Try adding chopped vegetables like spinach or bell peppers for extra nutrition and color.

If you want a thicker curry, simmer uncovered to reduce the liquid further.

FAQs

Can I use other lentils instead of red lentils?

Red lentils cook quickly and break down easily, creating a creamy texture. While you can use green or brown lentils, they take longer to cook and will result in a firmer texture.

Is this curry gluten-free?

Yes, this lentil curry is naturally gluten-free as long as you use gluten-free vegetable stock and spices. It’s a great option for those avoiding gluten.