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Red Lentil Curry

This comforting red lentil curry is made by simmering rinsed lentils with aromatic spices, garlic, and ginger until they soften into a creamy, thick texture. The dish features a vibrant, warm hue and a fragrant aroma, finished with a splash of coconut milk and bright lemon juice. It’s a simple, hearty meal that’s perfect for cozy evenings and quick weeknight dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Middle Eastern
Calories: 320
Ingredients Equipment Method

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 2 tbsp oil vegetable or olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tbsp cumin toasted seeds or ground
  • 1 tsp turmeric
  • 1/2 tsp chili powder
  • 3 cups vegetable broth warm for quicker cooking
  • 1/2 cup coconut milk for richness
  • 1 lemon juiced, for brightness
  • fresh herbs cilantro chopped, for garnish

Equipment

  • Large pot
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Chopping board

Method
 

  1. Rinse the red lentils thoroughly in cold water until the water runs clear, then drain well.
  2. Heat the oil in a large pot over medium heat until shimmering and fragrant.
  3. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. You should smell a sweet aroma and see the onion turning a light golden.
  4. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant and slightly bubbling.
  5. Add the toasted cumin seeds (or ground cumin), turmeric, and chili powder. Stir constantly for about 30 seconds until the spices release their aroma and turn a darker, richer color.
  6. Pour in the warm vegetable broth and add the rinsed lentils. Bring the mixture to a gentle boil, listening for a bubbling sound.
  7. Reduce the heat to low, cover the pot with a lid, and let it simmer gently for 20-25 minutes. Stir occasionally to prevent sticking, and watch as the lentils turn soft and start to break down, creating a thick, creamy texture.
  8. Once the lentils are tender and the curry has thickened, stir in the coconut milk and cook uncovered for another 2-3 minutes to meld the flavors and increase creaminess.
  9. Turn off the heat, squeeze in fresh lemon juice, and stir well to brighten the flavors. Taste and adjust salt or spice if needed.
  10. Garnish with chopped cilantro just before serving for a fresh, herbal note.
  11. Serve the hot, creamy curry with rice, naan, or your favorite bread, and enjoy the comforting flavors and textures.