Lentil curry is a creamy, flavorful, and nutritious meal that is easy to make in one pot in 30 minutes with simple ingredients.
You’ll love this easy recipe because of its rich, velvety texture and bold, fragrant flavors. Serve it with naan bread or basmati rice for a deeply satisfying dinner.
Ingredients
1½ tablespoons olive oil
1 medium onion chopped
2 cloves garlic grated
1 inch ginger grated
¼ teaspoon red pepper flakes or more to taste
2 teaspoons curry powder
2 teaspoons coriander
1 teaspoon cumin
1 teaspoon turmeric powder optional
2 cups vegetable stock or more if you prefer a soupier curry
1 can (15 ounces) crushed tomatoes
1 can (14 ounces) coconut milk
1 cup split red lentils
1 teaspoon salt
â…› teaspoon black pepper
1 teaspoon garam masala optional
Serving suggestions
4 wedges lemon
1 handful cilantro or flat-leaf parsley
4 tablespoons Greek-style yogurt non-dairy works too
2 cups cooked basmati rice or brown rice
Method
MAKE FLAVOR BASE: Heat 1½ tablespoons olive oil in a large pot.
Add 1 medium onion (chopped) and sauté for 3 minutes.
Add 2 cloves garlic and 1 inch ginger (both grated), ¼ teaspoon red pepper flakes, 2 teaspoons curry powder, 1 teaspoon cumin, 2 teaspoons coriander, and 1 teaspoon turmeric powder.
Sauté one more minute. Add 2 tablespoons water if pot gets dry.
ADD LENTILS: Add 2 cups vegetable stock, 1 can (15 ounces) crushed tomatoes, 1 can (14 ounces) coconut milk, 1 cup split red lentils (rinsed with water), then season with 1 teaspoon salt and â…› teaspoon black pepper.
SIMMER: Bring to a boil then lower the heat and simmer until the lentils are cooked – about 20 minutes. Stir occasionally.
When cooked, stir in 1 teaspoon garam masala.
Add more broth if necessary to reach your desired consistency.
SERVE: Serve with basmati or brown rice, lemon juice, cilantro and/or thinly sliced scallions, and a dollop of Greek-style yogurt.