Lentil Curry

Lentil Curry is a hearty, protein-rich dish made with red, brown, or green lentils simmered in aromatic spices and a savory tomato or creamy coconut base. Naturally vegan and gluten-free, it’s a one-pot meal that’s both comforting and easy to make.

Why You’ll Love This Recipe

• Packed with plant-based protein and fiber
• Warm and satisfying with layers of aromatic spices
• Simple one-pot preparation
• Versatile with endless variations and customizations
• Perfect for batch cooking and meal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lentils and base

• Red, brown, or green lentils
• Water or vegetable broth
• Canned crushed tomatoes or coconut milk

Aromatics and spices

• Onion
• Garlic
• Fresh ginger
• Ground turmeric
• Cumin powder
• Coriander powder
• Garam masala or curry powder
• Chili powder (optional)
• Salt and pepper

Optional tadka (tempered oil)

• Cooking oil or ghee
• Mustard seeds or cumin seeds
• Garlic slices
• Dried red chilies or curry leaves

Finishing touches

• Fresh cilantro
• Lime or lemon juice
• Plain or coconut yogurt for garnish (optional)

Directions

1. Heat oil in a large pot and sauté onion until soft. Add garlic and ginger, cook until fragrant.
2. Stir in turmeric, cumin, coriander, garam masala, and chili powder. Toast briefly.
3. Add lentils, tomatoes or coconut milk, and water or broth. Bring to a boil, then simmer.
4. Cook uncovered for 25–40 minutes, depending on lentil type, until soft and thickened.
5. For tadka: heat oil in a small pan, fry mustard seeds, garlic slices, and curry leaves until fragrant. Pour over the curry.
6. Stir in lime juice and adjust seasoning. Serve hot with rice or naan.

Servings and timing

• Serves: 4–6
• Prep time: 10 minutes
• Cook time: 25–40 minutes
• Total time: 35–50 minutes

Variations

• Use coconut milk for a creamy texture
• Add spinach or kale for extra greens
• Mix in chickpeas for added texture
• Replace spices with a store-bought curry blend for simplicity

Storage/reheating

• Refrigerate for up to 5 days in an airtight container
• Freeze in portions for up to 3 months
• Reheat gently with a splash of water if thickened

FAQs

Do I need to soak the lentils?

No soaking required for red lentils. Brown and green lentils can benefit from a short soak but are fine without.

Can I use canned lentils?

Yes—add them after the aromatics and reduce simmering time since they are already cooked.

Is this curry spicy?

It’s mildly spiced. Adjust chili powder or omit it for a milder version.

Can I make this in a slow cooker?

Yes—combine all ingredients and cook on low for 6–8 hours or high for 3–4 hours.

What can I serve with lentil curry?

Rice, naan, roti, quinoa, or even crusty bread.

Can I use a blender to puree it?

Yes, blend partially or fully for a smoother texture.

How do I thin the curry if it’s too thick?

Add water or broth during cooking or when reheating.

Is this curry gluten-free?

Yes, it’s naturally gluten-free—just check labels on stock and spices.

Can I double the recipe?

Absolutely—this dish scales well for batch cooking.

Is it suitable for kids?

Yes—adjust spice levels and it makes a nutritious, mild meal.

Conclusion

Lentil Curry is a flavorful, wholesome, and incredibly adaptable dish that fits into any diet. Whether you prefer a tomato or coconut base, spicy or mild, it offers satisfying comfort with every spoonful. Perfect for weeknight dinners or make-ahead meals, it’s a must-have in any healthy recipe rotation.

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