Description
This warm, spiced red lentil curry is naturally vegan, protein-rich, and perfect for busy weeknights—ready in just 30 minutes and packed with flavor.
Ingredients
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
Instructions
Heat oil in a large pot over medium heat. Add chopped onion and sauté for about 5 minutes, until translucent.
Stir in garlic and ginger and cook for another minute until fragrant.
Add turmeric, cumin, and coriander. Stir for 1 minute to toast the spices.
Add rinsed lentils, diced tomatoes with juice, and vegetable broth. Season with salt and pepper.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are tender and curry is thickened.
For added richness or heat, stir in coconut milk and/or chili powder. Simmer 5 more minutes.
Serve hot, garnished with fresh cilantro. Enjoy with rice or naan.
Notes
Add a squeeze of lemon or lime juice before serving for brightness.
Use full-fat coconut milk for a creamy, richer curry.
Store leftovers in the fridge up to 4 days—great for meal prep.
Can be frozen in airtight containers for up to 2 months.
Adjust spice levels to taste by increasing or omitting chili powder.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dinner, Main Dish
- Method: Stovetop, Simmering
- Cuisine: Indian-Inspired
