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Lentil Curry Recipe

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★★★★★

4.5 from 109 reviews

This comforting Lentil Curry is a flavorful, creamy dish made with red lentils simmered in a spiced tomato and coconut milk base. Perfectly seasoned with a blend of curry powder, cumin, coriander, and optional turmeric and garam masala, this hearty curry is served over basmati rice and garnished with fresh cilantro, lemon wedges, and a dollop of Greek-style yogurt. Ideal for a nutritious vegetarian meal that balances protein, fiber, and vibrant spices.

Ingredients

Scale

Spices and Aromatics

  • 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)
  • 1 teaspoon garam masala (optional)
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper

Liquids and Base

  • 2 cups vegetable stock (or more if you prefer a soupier curry)
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14 ounces) coconut milk

Main Ingredient

  • 1 cup split red lentils, rinsed

To Serve

  • 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

  1. Make Flavor Base: Heat 1½ tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened. Stir in the grated garlic and ginger along with ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder, if using. Continue sautéing for another minute to bloom the spices. If the pot becomes dry, add 2 tablespoons of water to prevent burning.
  2. Add Lentils and Liquids: Pour in 2 cups vegetable stock, 1 can of crushed tomatoes, and 1 can of coconut milk. Then add 1 cup of rinsed split red lentils. Season with 1 teaspoon salt and ⅛ teaspoon black pepper. Stir to combine all ingredients evenly.
  3. Simmer: Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer gently. Cook uncovered for about 20 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the curry has thickened. Adjust the consistency by adding more vegetable stock if necessary.
  4. Finish Curry: Once the lentils are fully cooked, stir in 1 teaspoon garam masala, if using, to add a final layer of warm spice. Taste and adjust seasoning as needed.
  5. Serve: Spoon the lentil curry over cooked basmati or brown rice. Garnish with fresh cilantro or flat-leaf parsley, a squeeze of lemon juice from the wedges, and a dollop of Greek-style yogurt (or non-dairy alternative) for creaminess and brightness.

Notes

  • You can adjust the spiciness by increasing or reducing the red pepper flakes.
  • For a soupier curry, add more vegetable stock while simmering.
  • Rinsing the lentils removes excess starch and prevents them from becoming mushy.
  • Use coconut yogurt as a dairy-free substitute for the topping if preferred.
  • Make sure to stir occasionally during simmering to avoid lentils sticking to the pot bottom.

Keywords: lentil curry, red lentils, vegetarian curry, coconut milk curry, Indian-inspired lentil dish, easy lentil recipe, healthy curry

Find it online: https://yumwithmia.com/lentil-curry-recipe/