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Red Lentil Curry

This red lentil curry is a comforting dish that comes together quickly with simple ingredients like lentils, onions, garlic, and spices. It boasts a velvety texture and rich, earthy flavors, often enhanced with coconut milk and fresh herbs for added creaminess and brightness. The dish is versatile, allowing for regional spice variations and personal tweaks, making it both a pantry staple and a culinary canvas.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 inch ginger minced
  • 1 tsp cumin seeds
  • 0.5 tsp turmeric powder
  • 0.5 tsp coriander powder
  • 3 cups vegetable broth or water
  • 0.5 cup coconut milk full-fat preferred
  • 1 squeeze lemon juice only
  • to taste salt
  • a handful fresh cilantro chopped, for garnish
  • 2 tbsp oil vegetable or neutral oil

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Wooden spoon
  • measuring cups
  • Knife and chopping board

Method
 

  1. Gather all your ingredients and chop the onion, garlic, and ginger so everything is ready to go.
  2. Heat oil in a large heavy-bottomed pot over medium heat until it shimmers and begins to gently smoke.
  3. Add the chopped onion and cook, stirring often, until it turns translucent and starts to develop a golden hue, about 8 minutes. The kitchen will fill with a sweet, aromatic smell.
  4. Stir in the minced garlic and ginger, cooking until fragrant, about 1 minute. Be careful not to burn the garlic—if it starts to darken, lower the heat slightly.
  5. Add the cumin seeds, turmeric, and coriander powder. Toast the spices, stirring constantly, until they release a fragrant aroma, about 30 seconds to 1 minute.
  6. Stir in the rinsed red lentils, coating them with the spices and aromatics. Pour in the vegetable broth or water, then bring the mixture to a boil.
  7. Reduce the heat to low and let the curry simmer, uncovered or partially covered, for 20-25 minutes, stirring occasionally. The lentils will soften and start to break down, creating a velvety sauce.
  8. Stir in the coconut milk, squeeze in fresh lemon juice, and season with salt. Let it cook for another 5 minutes, allowing the flavors to meld and the curry to thicken slightly.
  9. Taste the curry and adjust seasoning as needed—add more salt or lemon for brightness. Garnish with chopped cilantro for a fresh herbal touch.
  10. Turn off the heat and let the curry rest for a few minutes. Serve hot, accompanied by rice or bread, and enjoy the rich, velvety texture and warm flavors.