Name: Red Lentil Curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian-Inspired
Ingredients: 1 tablespoon coconut oil; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1/2 teaspoon turmeric; 1/4 teaspoon crushed red pepper flakes (optional); 1 cup dried red lentils, rinsed; 1 (15 oz) can diced tomatoes; 1 (15 oz) can full-fat coconut milk; 2 cups vegetable broth; Salt and pepper to taste; Fresh cilantro, chopped (for garnish); Cooked rice or naan, for serving

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Creamy, comforting, and full of warm spices, this Red Lentil Curry is a go-to dish when I want something nourishing and easy to prepare. Using simple ingredients like red lentils, coconut milk, and curry powder, it’s a cozy plant-based meal that fits perfectly into a weeknight dinner or my weekly meal prep routine. The combination of bold Indian-inspired flavors and a rich, velvety texture makes this curry incredibly satisfying.

Red Lentil Curry

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil

1 small onion, finely chopped

2 garlic cloves, minced

1 tablespoon fresh ginger, grated

1 tablespoon curry powder

1 teaspoon ground cumin

½ teaspoon turmeric

¼ teaspoon crushed red pepper flakes (optional)

1 cup dried red lentils, rinsed

1 (15 oz) can diced tomatoes

1 (15 oz) can full-fat coconut milk

2 cups vegetable broth

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Cooked rice or naan, for serving

Directions

I heat coconut oil in a large saucepan or Dutch oven over medium heat.

I sauté the chopped onion for 4–5 minutes until softened.

Then I stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.

I add curry powder, cumin, turmeric, and red pepper flakes, mixing to coat the onions with the spices.

Next, I stir in the red lentils, diced tomatoes with their juices, coconut milk, and vegetable broth.

I bring the curry to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes, stirring occasionally until the lentils are tender and the mixture has thickened.

Finally, I season with salt and pepper to taste, garnish with chopped cilantro, and serve warm with rice or naan.

Servings and timing

This recipe makes 4 generous servings.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories per serving: 310 kcal

Variations

I sometimes add chopped spinach or kale at the end of cooking for an extra veggie boost.

If I want more heat, I double the red pepper flakes or add a pinch of cayenne.

For a thicker texture, I reduce the broth slightly or simmer longer.

I’ve also swapped coconut milk for a light version when I want it less rich.

A squeeze of lime before serving adds a fresh, zesty contrast.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it sits, so I usually stir in a bit of water or broth when reheating. It reheats well on the stove over medium-low heat or in the microwave. I’ve also frozen it in single portions, and it holds up great—just thaw overnight in the fridge or reheat straight from frozen.

FAQs

How do I know when the lentils are done?

I look for the lentils to be tender and broken down slightly into the curry. They should no longer be firm and the curry will have thickened.

Can I use green or brown lentils instead?

Green or brown lentils take longer to cook and won’t give the same creamy texture as red lentils. I stick with red for the best results.

Is this curry spicy?

The base isn’t overly spicy, but the crushed red pepper flakes add a little kick. I adjust the amount to suit my taste or leave them out entirely for a milder dish.

Can I make this in advance?

Yes, I often make it ahead. The flavors deepen over time, so it tastes even better the next day.

What can I serve with this curry?

I like it with fluffy basmati rice, brown rice, or warm naan bread. It also goes well over quinoa for a high-protein option.

Conclusion

This Red Lentil Curry is one of those meals I turn to when I want something comforting, healthy, and simple. It’s perfect for chilly nights, quick weeknight dinners, or packing into lunches throughout the week. With pantry staples and bold spices, I can have a deeply satisfying meal on the table in about half an hour—without fuss.

Recipe:

Red Lentil Curry

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

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Description

Creamy, comforting, and full of warm spices, this Red Lentil Curry is a nourishing, plant-based dish made with red lentils, coconut milk, and Indian-inspired seasonings. Quick to prepare and perfect for weeknight dinners or meal prep.

Instructions

Heat the coconut oil in a large saucepan or Dutch oven over medium heat.
Sauté the chopped onion for 4–5 minutes until softened.
Add the garlic and ginger, cooking for another 1–2 minutes until fragrant.
Stir in curry powder, cumin, turmeric, and red pepper flakes, coating the onions with the spices.
Add the red lentils, diced tomatoes with juices, coconut milk, and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally until lentils are tender and the curry has thickened.
Season with salt and pepper to taste.
Garnish with chopped cilantro and serve warm with rice or naan.