Description
Whip up this easy red lentil curry for a quick, plant-based meal. It’s rich, flavorful, and perfect for busy nights—plus it’s naturally gluten-free and dairy-free.
Ingredients
1 cup red lentils, rinsed
1 tablespoon olive oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
¼ teaspoon red pepper flakes (optional)
1 (14.5 oz) can diced or crushed tomatoes
1 (13.5 oz) can full-fat coconut milk
2 cups vegetable broth or water
Salt and pepper, to taste
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
In a large pot, heat the oil over medium heat. Add diced onion and sauté for 3–4 minutes until soft.
Add garlic and ginger and cook for 1 more minute.
Stir in curry powder, cumin, turmeric, and red pepper flakes. Let the spices bloom for 30 seconds.
Add lentils, tomatoes, coconut milk, and broth. Stir to combine.
Bring to a boil, then reduce heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until lentils are soft and the curry is thickened.
Season with salt and pepper to taste. Add water or broth if needed to adjust consistency.
Serve hot, garnished with cilantro and lime juice.
Notes
Add spinach, carrots, or bell peppers for extra nutrients.
For a protein boost, stir in chickpeas or tofu.
Swap lime juice with lemon juice if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-Inspired
