Recipe Overview
Why you’ll love it: Creamy red lentil curry is a one-pan vegetarian dinner that’s satisfying and comforting, so it’s perfect for a chilly winter day! It’s also fantastic for meal prep and freezing.
How long it takes: 40 minutes
Equipment you’ll need: Dutch oven or heavy pot
Servings: 4
My Favorite Way to eat Red Lentils
Red lentils are nothing like their black, brown, and green cousins. They’re key to the magic of my red lentil soup and this red lentil curry recipe! Unlike other lentils, they break down as they cook, which means this red lentil curry turns thick, creamy, and deeply satisfying without needing much effort at all.
It’s one of those recipes that fills your kitchen with the best smells and makes dinner feel handled. (Which is always appreciated.)
What makes it special:
- Incredible flavor. The combination of warm spices, bright lime juice, and coconut milk makes for the most flavorful meal. I can’t even put it into words. It’s just SO GOOD! I know you’ll love it too.
- Easy to make. Most of the time required for this one-pan red lentil curry recipe is hands-off simmering time, which frees you up to cook a batch of coconut rice—or scroll your social media feeds. (I’m definitely guilty of the latter!)
- Ideal for meal prep. This is a recipe that’s delicious immediately but it tastes even better after a day or two in the fridge, as the flavors have time to mix and mingle. It’s also great for freezing!
Ingredient Notes
Scroll down for the complete recipe, including measurements! This is just an overview, with some helpful tips and substitution ideas.
- Coconut oil: You can choose any neutral oil you like to cook with but I like the flavor that virgin coconut oil adds to the curry.
- Yellow onion and garlic: These aromatics infuse the red lentil curry with flavor as it cooks.
- Seasonings: The curry is seasoned with the usual kosher salt and black pepper, along with curry powder, ground cumin, and ground turmeric.
- Ginger root: Fresh ginger has a warmer, punchier flavor than dried ginger, which is warm but flat in comparison. It’s totally worth it for this recipe!
- Vegetable broth: Use low-sodium vegetable broth, or swap in chicken broth if you don’t mind the curry not being vegetarian.
- Red lentils: Rinse the lentils well and pick over them in case there are any small pebbles. And remember, red lentils aren’t interchangeable with other varieties!
- Diced tomatoes: You’ll need both the tomatoes and their juices, which add flavor to the curry.
- Coconut milk: Although you can swap in lite coconut milk, I really recommend full-fat, which is richer and creamier.
- Baby spinach: The spinach adds nutrition and visual interest to the soup. The leaves should be roughly chopped or torn.
- Lime juice: Freshly squeezed lime juice perks up the flavor. Lemon juice would also work.
- For serving: I usually serve the curry with freshly chopped cilantro, additional lime wedges, cooked rice, and/or naan.
How to Make Red Lentil Curry
Cook the onion. Melt the coconut oil in a Dutch oven set over medium heat. Once it’s melted, add the onion and salt. Cook for about 4 minutes, or until the onion softens but isn’t yet browning.
Bloom the spices. Add the ginger and garlic and cook for a minute, then stir in the curry powder, cumin, turmeric, and pepper. Cook for 30 seconds, or until the spices are fragrant and toasty.
Add the broth. Pour in the broth and then use a wooden spoon to scrape up any browned stuck-on bits from the bottom of the pan.
Simmer. Add the red lentils, diced tomatoes, and coconut milk to the pan and bring the mixture to a gentle boil over medium-high heat. Reduce the heat to medium-low and simmer for 18 to 20 minutes, or until the lentils are tender and the curry is thick and creamy. The longer you cook it, the thicker the curry will be.
Finish. Stir in the spinach and once it wilts, stir in the lime juice. Season to taste, then serve with rice, naan, cilantro, and lime wedges (any or all!).
Recipe Variations
- Make it tangy (and add more protein). Add a swirl of plain Greek yogurt to the red lentil curry before serving.
- Swap the coconut oil for ghee. Ghee, or clarified butter, adds a rich flavor to the curry.
- Finish with toasty cumin seeds. In a small pan set over medium heat, add a generous glug of olive oil and a few teaspoons of cumin seeds. Cook until they’re deeply fragrant, then use the oil and seeds as a topping for the curry.
- Give it spicy heat. Add cayenne or red pepper flakes with the spices for a spicy red lentil curry. You can also use a spicier curry powder, such as Madras.
Serving Suggestions
- Rice/Grains. Instant Pot basmati rice or yellow rice would both pair well with this curry. Make a batch of Instant Pot quinoa to add more protein to your meal.
- Vegetables. This curry would also be great with roasted cauliflower or roasted potatoes on the side. (If you like vegetable curries, be sure to try my vegetarian curry with cauliflower & chickpeas or butternut squash curry.)
- Flatbreads. Try homemade naan, it’s not difficult to make! Roti or pita bread are good choices, too.
- Dessert. For a sweet finish, try warm apple crisp with ginger or spiced windmill cookies.
Refrigerate: Transfer the red lentil curry to an airtight container and refrigerate for up to 4 days.
Freeze: You can also freeze this curry in a freezer bag (I like to freeze it flat, with the air pressed out) or airtight container for up to 3 months. Let it thaw in the refrigerator before reheating.
Reheating: Warm the curry on the stovetop over medium heat or in the microwave. The curry will thicken during storage, so add more water or low-sodium vegetable broth as needed.
More Lentil Recipes
Red Lentil Curry
Ingredients
- 1 tablespoon coconut oil (or any mild-tasting oil)
- 1 medium yellow onion, diced (about 1 cup)
- ¾ teaspoon kosher salt
- 1 tablespoon grated fresh ginger root
- 4 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon coarse ground black pepper
- 1½ cups low‑sodium vegetable broth
- 1 cup dried red lentils, rinsed and sorted (see note)
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (13.5 ounces) coconut milk (shake well)
- 2 cups lightly packed chopped baby spinach
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
For serving:
- cooked rice or naan for serving (optional)
- chopped fresh cilantro
- lime wedges
Instructions
- Melt the coconut oil in a Dutch oven or other heavy-bottomed pot over medium heat. Add the onion and salt and cook 4 minutes, stirring, until onion begins to soften.1 tablespoon coconut oil, 1 medium yellow onion, diced, ¾ teaspoon kosher salt
- Stir in the ginger and garlic; cook 1 minute. Add the curry powder, cumin, turmeric, and pepper; stir and cook for 30 seconds to toast the spices.1 tablespoon grated fresh ginger root, 4 cloves garlic, minced, 1 tablespoon curry powder, 1 teaspoon ground cumin, ½ teaspoon ground turmeric, ¼ teaspoon coarse ground black pepper
- Add the broth, scrape any brown bits and spices off the bottom of the pan.1½ cups low‑sodium vegetable broth
- Pour in the red lentils, diced tomatoes, and coconut milk. Bring to a gentle boil over medium-high heat, then reduce the heat to medium-low to maintain a steady simmer.1 cup dried red lentils, rinsed and sorted, 1 can (15 ounces) diced tomatoes, undrained, 1 can (13.5 ounces) coconut milk
- Cook uncovered, stirring occasionally, until the lentils are tender and the curry is slightly thickened, 18 to 20 minutes. The longer you cook it, the thicker the curry will be.
- Stir in the spinach until wilted, then add the lime juice. Taste and add more salt if needed.2 cups lightly packed chopped baby spinach, 1 tablespoon freshly squeezed lime juice
- Ladle into bowls, with rice if desired, and garnish with cilantro. Serve with lime wedges and warm naan.
Notes
- Red lentils: Look for red lentils in the international aisle of your market. They are often used in Middle East cooking. Red lentils are split hulled lentils that break down quickly when cooked, and have a creamy texture. Yellow or golden lentils could be used instead but brown or green lentils won’t work well in this recipe.
- Reduced sodium: Use no-salt-added canned tomatoes and unsalted broth to reduce the sodium. Be sure to check the flavor before you serve the soup if you use unsalted broth; you may need to add a bit of salt, to taste.
- Storage: Refrigerate curry in a covered container for up to 4 days. To freeze, store the curry in a freezer bag or freezer container for up to 3 months. Thaw before reheating. Curry can be reheated in a saucepan on the stove or in the microwave. Add more water or broth to thin the curry if necessary (it tends to thicken when stored).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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