Go Back

Red Lentil Curry

Red lentil curry is a comforting, vibrant dish featuring tiny red lentils simmered with tomatoes, onions, and spices until velvety and thick. The slow cooking process transforms humble ingredients into a rich, amber-hued sauce with a smooth, hearty texture, perfect for serving over rice or with flatbread. It’s a simple, soulful meal that fills the kitchen with warm, aromatic scents.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1.5 cups dry red lentils rinsed
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, minced
  • 1 can diced tomatoes 14 oz, canned or fresh equivalent
  • 3 cups water or vegetable broth
  • 1 teaspoon cumin seeds toasted
  • 1/2 teaspoon coriander ground
  • 1/2 teaspoon turmeric
  • to taste salt
  • 1 tablespoon oil vegetable or olive oil
  • 1 lemon lemon juice, for brightness
  • fresh cilantro cilantro chopped, for garnish

Equipment

  • Wide, shallow pan
  • Knife and chopping board
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. Start by rinsing the red lentils under cold water until the water runs clear, then set aside.
  2. Heat the oil in a wide, shallow pan over medium heat until shimmering and slightly fragrant.
  3. Add the chopped onions and cook, stirring occasionally, until they become translucent and soften, about 5 minutes. You’ll notice a gentle sizzle and the onions turning a light golden hue.
  4. Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant and aromatic, filling the kitchen with a spicy, earthy aroma.
  5. Pour in the diced tomatoes and cook, stirring occasionally, until they break down and the mixture begins to smell sweet and slightly smoky, about 5-7 minutes.
  6. Toast the cumin seeds in the pan for about 30 seconds until they start to pop and release a warm, nutty aroma.
  7. Add the rinsed lentils to the pan, stirring to coat them with the tomato mixture and spices.
  8. Pour in the water or broth, then bring the mixture to a gentle boil, watching as bubbles form and the liquid turns slightly frothy.
  9. Reduce the heat to low and let it simmer uncovered, stirring occasionally, until the lentils soften and the sauce thickens, about 20-25 minutes. The lentils should break down into a velvety, amber-hued sauce.
  10. Stir in ground coriander, turmeric, and season with salt to taste. Cook for another 5 minutes to allow the flavors to meld.
  11. Finish by squeezing fresh lemon juice into the curry and stirring in chopped cilantro for a burst of brightness and freshness.
  12. Serve the warm, velvety curry over rice or with flatbread, garnished with extra cilantro if desired. Enjoy its comforting aroma and rich, hearty flavor.