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Red Lentil Curry

This red lentil curry is a comforting, nourishing stew made by simmering red lentils with aromatic spices, onions, garlic, and ginger until tender and slightly creamy. The dish has a warm golden hue and a soft, hearty texture, perfect served over rice or with bread for a satisfying meal. It’s a simple, soulful dish that highlights the earthy sweetness of lentils and the fragrant depth of toasted spices.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Middle Eastern
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 2 tbsp oil vegetable or coconut oil works well
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tsp grated ginger fresh
  • 1 tsp turmeric ground
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 3 cups water or broth for simmering
  • ½ cup coconut milk optional, for creaminess
  • to taste salt
  • 1 lemon lemon for juice

Equipment

  • Medium pot
  • Wooden spoon
  • Measuring spoons and cups
  • Knife and cutting board
  • Ladle

Method
 

  1. Begin by rinsing the red lentils under cold water until the water runs clear, then set aside.
  2. Heat the oil in a medium pot over medium heat until it shimmers and you hear a gentle sizzle.
  3. Add the chopped onion to the hot oil and cook, stirring frequently, until it becomes translucent and starts to turn golden, about 5 minutes.
  4. Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant, filling the kitchen with a warm aroma.
  5. Sprinkle in the ground turmeric, cumin, and coriander, stirring constantly for about 30 seconds to toast the spices and release their fragrant oils.
  6. Pour in the water or broth, then add the rinsed lentils to the pot. Bring everything to a gentle simmer, stirring once or twice.
  7. Reduce the heat to low, cover the pot, and let the lentils cook gently for about 20-25 minutes until tender and slightly breaking down, stirring occasionally.
  8. Once the lentils are soft and the curry has thickened to a hearty consistency, stir in the coconut milk if using, and season with salt to taste.
  9. Squeeze fresh lemon juice into the curry, stirring well to brighten the flavors.
  10. Let the curry rest for a few minutes off heat, allowing the flavors to meld and deepen.
  11. Serve the warm, comforting lentil curry over rice or with crusty bread, garnished with fresh herbs if desired.

Notes

For an extra layer of flavor, toast whole cumin seeds before grinding or add a pinch of chili flakes for heat. This dish tastes even better after a day in the fridge, as flavors deepen.