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Lentil Curry

A nutritious and flavorful lentil curry that is quick to prepare, perfect for busy weeknights and packed with protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian, vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Flavor Base
  • 1.5 tablespoons olive oil For sautéing and adding healthy fats.
  • 1 medium onion (chopped) Adds a sweet, aromatic base.
  • 2 cloves garlic (grated) Enhances flavor and health benefits.
  • 1 inch ginger (grated) Adds warmth and spiciness.
  • 0.25 teaspoon red pepper flakes For a kick; adjust to taste.
  • 2 teaspoons curry powder Brings depth.
  • 2 teaspoons coriander Warm and citrusy flavor.
  • 1 teaspoon cumin Earthy goodness.
  • 1 teaspoon turmeric powder Optional for color and health benefits.
For the Curry
  • 2 cups vegetable stock For a rich, nourishing base.
  • 1 can crushed tomatoes (15 ounces) Adds acidity and pairs well with lentils.
  • 1 can coconut milk (14 ounces) For creaminess and flavor.
  • 1 cup split red lentils Primary ingredient; high in protein and fiber.
  • 1 teaspoon salt To enhance all the flavors.
  • 0.125 teaspoon black pepper Complements spices.
  • 1 teaspoon garam masala Optional; adds complexity to the curry.
To Serve
  • 4 wedges lemon Brightens the dish when served.
  • 1 handful cilantro (or flat-leaf parsley) Freshness and color for serving.
  • 4 tablespoons Greek-style yogurt Non-dairy works too; for creaminess.
  • 2 cups cooked basmati rice (or brown rice) For serving.

Method
 

Preparation
  1. Heat 1½ tablespoons olive oil in a large pot.
  2. Add 1 medium chopped onion and sauté for 3 minutes until soft and translucent.
  3. Stir in 2 grated cloves of garlic, 1 inch of grated ginger, ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder. Sauté for one more minute. If the pot gets too dry, add 2 tablespoons water.
Cooking
  1. Pour in 2 cups vegetable stock, 1 can of crushed tomatoes, and 1 can of coconut milk.
  2. Add 1 cup of rinsed split red lentils and season with 1 teaspoon salt and ⅛ teaspoon black pepper. Stir well to combine.
  3. Bring the mixture to a boil, then lower the heat and let simmer until the lentils are cooked—about 20 minutes. Stir occasionally, ensuring nothing sticks.
  4. Once done, stir in 1 teaspoon garam masala for added flavor. If you prefer a soupier curry, add more broth.
Serving
  1. Serve with basmati or brown rice, freshly squeezed lemon juice, cilantro, or thinly sliced scallions.
  2. Don’t forget a dollop of Greek-style yogurt for creaminess.

Notes

This curry improves in flavor as it sits; consider making it a day ahead for ultimate deliciousness. Store leftovers in an airtight container for up to 5 days.