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Simple Red Lentil Curry

This quick and comforting lentil curry features tender red lentils simmered with aromatic spices, tomatoes, and fragrant ginger and garlic. The dish develops a creamy texture and vibrant orange hue, making it perfect for a wholesome, satisfying meal in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 1 tablespoon oil vegetable or coconut oil
  • 1 teaspoon cumin seeds toasted until fragrant
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 can (14 oz) diced tomatoes canned or fresh
  • 3 cups vegetable broth or water
  • to taste salt
  • 1 tablespoon lemon juice freshly squeezed
  • fresh cilantro for garnish

Equipment

  • Heavy-bottomed pot
  • Measuring spoons and cups
  • Knife and chopping board
  • Ladle

Method
 

  1. Rinse the lentils thoroughly under cold water until the water runs clear and set aside.
  2. Heat the oil in a heavy-bottomed pot over medium heat until it shimmers, then add the cumin seeds. Toast them until fragrant and slightly darker, about 1 minute, listening for a crackling sound.
  3. Add the chopped onion to the pot and cook, stirring occasionally, until golden and softened, about 8 minutes. The onions should be fragrant and slightly caramelized around the edges.
  4. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant, with a slight sizzle.
  5. Add the canned diced tomatoes to the pot, stirring to combine. Cook until the tomatoes break down and the mixture darkens slightly, about 10 minutes, releasing a warm, spicy aroma.
  6. Pour in the rinsed lentils and vegetable broth, stirring to combine. Bring the mixture to a gentle boil, then reduce heat to low and cover loosely with a lid.
  7. Let the curry simmer gently for 15-20 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened to a creamy consistency.
  8. Check the seasoning and add salt to taste. Squeeze in fresh lemon juice for brightness and stir well to combine.
  9. Remove from heat, let sit for 5 minutes to allow flavors to meld, then garnish with chopped cilantro.
  10. Serve hot over rice or with warm bread, enjoying the creamy, fragrant lentil curry that’s both satisfying and nourishing.

Notes

For extra richness, stir in a splash of coconut milk at the end. Adjust spice levels with chili if desired. This dish keeps well in the fridge for up to 4 days and can be frozen for longer storage.