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Simple Red Lentil Curry

This hearty red lentil curry is made by simmering split lentils with fragrant cumin, garlic, and spices until they melt into a creamy, comforting sauce. The dish features a velvety texture and a warm, golden hue, perfect for cozy nights or quick weeknight dinners. Finished with fresh herbs and a splash of lemon, it’s a versatile, nourishing meal that can be easily customized.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 2 tablespoons oil vegetable or coconut oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin seeds toasted
  • 1 teaspoon turmeric
  • 4 cups water or broth
  • 1 can coconut milk optional for richness
  • to taste salt
  • 1 lemon lemon juiced
  • a handful cilantro chopped, for garnish

Equipment

  • Large wide pan
  • Wooden spoon
  • Measuring cups and spoons
  • Sharp Knife

Method
 

  1. Rinse the red lentils under cold water until the water runs clear, then set aside.
  2. Heat oil in a large wide pan over medium heat. Once shimmering, add the chopped onion and cook until translucent and fragrant, about 5 minutes, stirring occasionally.
  3. Add the minced garlic and grated ginger to the pan, cooking for about 30 seconds until fragrant and slightly golden.
  4. Stir in the toasted cumin seeds and turmeric, cooking for another minute until the spices crackle and release their aroma.
  5. Pour in the water or broth, bringing it to a gentle simmer. Add the rinsed lentils and stir to combine.
  6. Cover the pan loosely and reduce the heat to low. Let the lentils simmer gently for about 20 minutes, stirring occasionally, until they are soft and breaking apart, creating a thick, velvety sauce.
  7. If using coconut milk, stir it into the curry now for added richness, and cook for an additional 5 minutes.
  8. Season the curry with salt to taste, then squeeze in fresh lemon juice to brighten the flavors.
  9. Remove from heat and stir in chopped cilantro for a fresh herbal note.
  10. Let the curry sit for a few minutes to allow flavors to meld, then serve hot over rice or with flatbread, garnished with extra herbs if desired.

Notes

Adjust the consistency by adding more water if the curry becomes too thick. For extra spice, stir in chili flakes or cayenne pepper during cooking.