Easy Red Lentil Curry (Dhal)

Why You’ll Love This Recipe

I love how this dhal is both nourishing and uncomplicated. Red lentils cook quickly and break down into a creamy texture, making them perfect for busy weeknights. The spices infuse every bite with deep flavor, and I can easily tailor the heat and richness with a dash of chili powder or coconut milk. It’s cozy, satisfying, and ideal for meal prep, too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup red lentils, rinsed
2 tablespoons vegetable oil
1 large onion, finely chopped
2 garlic cloves, minced
1 tablespoon grated ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
1 can (14 oz) diced tomatoes
3 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro, for garnish

Optional:
1 teaspoon chili powder
½ cup coconut milk

Directions

1. I heat the vegetable oil in a large pot over medium heat. Once it’s hot, I add the chopped onion and sauté it for about 5 minutes until it turns soft and translucent.

2. I stir in the minced garlic and grated ginger, letting them cook for another minute until fragrant.

3. Then I add the turmeric, cumin, and coriander, stirring the mixture for about a minute to toast the spices and enhance their flavor.

4. I mix in the rinsed red lentils, diced tomatoes with their juices, and vegetable broth. I season with salt and pepper.

5. I bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, until the lentils are soft and the curry is thickened.

6. If I want extra heat or creaminess, I stir in some chili powder and/or coconut milk and let it simmer for another 5 minutes.

7. I serve it hot, garnished with fresh cilantro and paired with fluffy rice or warm naan.

Servings and timing

This recipe makes 4 servings.
Prep Time: 5 minutes
Cooking Time: 25 minutes
Total Time: 30 minutes
Calories per serving: 243 kcal

Variations

I sometimes add chopped spinach or kale during the last few minutes of cooking for a boost of greens. If I want a smoother texture, I use an immersion blender to partially blend the dhal. For a richer finish, I always enjoy stirring in coconut milk. And when I feel like spicing it up, a pinch of garam masala or a fresh green chili does the trick.

Storage/Reheating

Leftovers store beautifully in the fridge for up to 4 days. I reheat them on the stove or in the microwave with a splash of water or broth to loosen the texture. This dhal also freezes well—I portion it into containers and thaw it overnight in the fridge before reheating.

FAQs

Can I use a different type of lentil?

Yes, but red lentils cook the fastest and become creamy. Brown or green lentils will work, but they’ll take longer and hold their shape more.

Is this recipe spicy?

It’s mild as written, but I can easily adjust the heat by adding chili powder, cayenne, or fresh chilies.

Do I need to soak the lentils?

No soaking is needed for red lentils. I just rinse them well before cooking to remove any dust or debris.

Can I make this recipe in advance?

Absolutely. It tastes even better the next day as the flavors deepen, making it perfect for meal prep or leftovers.

What should I serve with dhal?

I love it with basmati rice or warm naan. It also pairs well with a side of roasted vegetables or a simple cucumber salad.

Conclusion

This Easy Red Lentil Curry (Dhal) is a weeknight dinner hero—simple, comforting, and packed with flavor. It’s a dish I turn to when I want something warm, filling, and healthy without spending hours in the kitchen. With pantry staples and a few spices, I can whip up a satisfying meal that makes plant-based eating both easy and delicious.