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Red Lentil Curry

This comforting vegan curry features bright orange red lentils simmered into a creamy, fragrant sauce. Using simple ingredients like onions, garlic, ginger, and spices, it transforms into a velvety dish with a rich, golden hue and a cozy, spoonable texture. Perfect for quick weeknight dinners, it feels like a warm hug in a bowl.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian-inspired
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1 teaspoon cumin seeds toasted until fragrant
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 0.5 teaspoon turmeric
  • 0.25 teaspoon chili powder optional, adjust to taste
  • 1 cup red lentils rinsed thoroughly
  • 4 cups vegetable broth
  • 2 tablespoons lemon juice freshly squeezed
  • to taste salt

Equipment

  • Large wide pan
  • Wooden spoon
  • Measuring cups and spoons
  • Knife
  • Chopping board
  • Ladle

Method
 

  1. Heat the oil in a large wide pan over medium heat until shimmering and fragrant.
  2. Add the finely chopped onion and cook, stirring occasionally, until translucent and lightly golden, about 5 minutes. The kitchen will fill with a sweet aroma as the onions soften.
  3. Stir in the minced garlic and grated ginger; cook for about 1 minute until fragrant, being careful not to let the garlic burn.
  4. Add the toasted cumin seeds, ground cumin, ground coriander, turmeric, and chili powder; cook for 30 seconds until the spices release their aroma and turn slightly darker.
  5. Pour in the rinsed red lentils and vegetable broth. Stir well to combine, then increase the heat and bring to a boil.
  6. Once boiling, reduce the heat to low and simmer uncovered, stirring occasionally, until the lentils are tender and the sauce has thickened, about 15-20 minutes. The lentils will break down into a creamy, velvety texture.
  7. Check the consistency—if it’s too thick, stir in a splash of hot water or broth. If it’s too thin, continue simmering until it thickens to your liking.
  8. Remove from heat and stir in the fresh lemon juice, adjusting salt to taste. The curry should be fragrant, velvety, and bright.
  9. Let the curry sit for a few minutes to allow flavors to meld, then serve hot with rice, naan, or your favorite side. Garnish with herbs if desired.

Notes

For an extra layer of flavor, toast the cumin seeds before adding the spices. You can also stir in coconut milk at the end for a richer, tropical twist.