Red Lentil Curry Recipe

Overview

This red lentil curry uses everyday ingredients to build a rich, savory sauce around split red lentils. The lentils cook directly in the spiced tomato and coconut mixture, so there is no separate pot of beans or complicated technique.

Expect a soft, spoonable texture rather than distinct lentils. Serve it with rice, naan, or another flatbread, and finish with lime and fresh cilantro to balance the creamy sauce.

Ingredients

• 2 tablespoons neutral oil, such as canola, sunflower, or avocado oil
• 1 medium yellow onion, finely chopped, about 1 1/2 cups
• 4 garlic cloves, finely grated or minced
• 1 tablespoon finely grated fresh ginger
• 2 tablespoons tomato paste
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper, or more to taste
• 1 1/2 cups dried red lentils, rinsed and drained
• 1 can (14 ounces) diced tomatoes, with their juices
• 1 can (13.5 ounces) full-fat coconut milk
• 2 1/2 cups low-sodium vegetable broth or water
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 cups loosely packed baby spinach, optional
• 1 tablespoon fresh lime juice, plus lime wedges for serving
• 1/4 cup chopped fresh cilantro, for serving
• Cooked basmati rice or naan, for serving

How to make it

1. Rinse the lentils. Place the red lentils in a fine-mesh sieve and rinse under cool running water until the water looks mostly clear. Let them drain while you prepare the aromatics. Rinsing removes loose starch and any dust, but the curry will still thicken as the lentils break down.

2. Soften the onion. Heat the oil in a large heavy-bottomed saucepan or Dutch oven over medium heat. Add the onion and cook for 6 to 8 minutes, stirring occasionally, until it is translucent with lightly golden edges. If it starts browning before it softens, reduce the heat to medium-low and add a tablespoon of water.

3. Bloom the aromatics and spices. Add the garlic and ginger and cook for 1 minute, stirring constantly, until fragrant. Add the tomato paste, curry powder, cumin, turmeric, and cayenne. Stir for 1 to 2 minutes, until the tomato paste darkens slightly and the spices smell warm and toasted. Do not let the garlic or spices scorch.

4. Add the lentils and liquids. Stir in the rinsed lentils, diced tomatoes, coconut milk, broth, salt, and black pepper. Scrape the bottom of the pot to loosen any flavorful browned bits. Bring the mixture to a gentle boil, then immediately reduce the heat to low.

5. Simmer until tender. Partially cover the pot and simmer for 20 to 25 minutes, stirring every 5 minutes so the lentils do not settle and stick. The curry is ready when the lentils have mostly dissolved into the sauce and a spoon dragged across the bottom leaves a trail that slowly fills in. If the lentils are still firm, continue simmering in 5-minute increments with a splash of broth or water as needed.

6. Adjust the texture. Stir in the spinach, if using, and cook for 1 to 2 minutes, until wilted. The curry will thicken further as it stands. For a looser consistency, stir in hot water or broth 2 tablespoons at a time. For a thicker curry, simmer uncovered for another 2 to 4 minutes, stirring frequently.

7. Finish and serve. Turn off the heat and stir in the lime juice. Taste and add more salt, cayenne, or lime juice as needed. Spoon the curry over basmati rice or serve it with naan, then scatter cilantro over each portion and add lime wedges.

Expert tips

• Use red lentils, not whole brown or green lentils, for the stated timing. Brown or green lentils stay more intact and usually need additional cooking time and liquid.
• Avoid a hard boil. Vigorous boiling can make the bottom catch before the lentils are tender. A gentle simmer should produce small, steady bubbles around the edges.
• No coconut milk? Replace it with 1 cup plain yogurt plus 1 cup additional broth, but stir the yogurt in off the heat so it is less likely to split. The finished curry will be tangier and less rich.
• Adjusting spice: Use mild curry powder and omit the cayenne for a gentler curry. Add extra cayenne only near the end, when you can taste the finished sauce.
• If the curry tastes flat, check salt and acidity first. A little more salt and a final squeeze of lime usually sharpen the existing flavors better than adding a large amount of extra spice.
• If the curry is too thick, loosen it with hot broth or water rather than cold liquid, which can interrupt the simmer and cool the pot.
• For a fuller meal, serve it with a fresh, bright side such as the vegetables and lime in this coconut curry noodles recipe, or keep the curry simple with rice and a spoonful of yogurt.

Serving and storage

Serve the curry hot over cooked basmati rice or with naan. A spoonful of plain yogurt, chopped cilantro, toasted cashews, or sliced scallions also works well as a topping.

Cool leftovers promptly and transfer them to a covered container. Refrigerate for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring once or twice; add a splash of water or broth because the lentils continue to absorb liquid as they chill.

For longer storage, freeze cooled curry in airtight containers for up to 3 months, leaving a little room for expansion. Thaw it in the refrigerator, then reheat until steaming hot throughout and adjust the consistency before serving.

Frequently asked questions

Can I make this red lentil curry without coconut milk?

Yes. Replace the coconut milk with 1 cup plain yogurt and 1 cup additional vegetable broth or water. Stir the yogurt in after removing the pot from the heat to reduce the chance of curdling. You can also use an additional 1 1/2 cups broth for a lighter, non-creamy curry.

Why is my red lentil curry too thick?

Red lentils continue absorbing liquid as they cook and cool. Stir in hot water or broth 2 tablespoons at a time until the curry reaches a spoonable consistency. Recheck the seasoning after thinning it.

Can I use canned lentils instead of dried red lentils?

You can, but the texture and method will change. Use about 3 cups drained and rinsed canned lentils, reduce the broth to 1 cup, and simmer the tomato, coconut, and spice mixture for about 10 minutes before stirring in the lentils. Cook for another 5 to 8 minutes, just until heated through.

How spicy is this curry?

With 1/4 teaspoon cayenne, it is moderately warm but not aggressively hot. For a mild version, omit the cayenne. For more heat, add extra cayenne or sliced fresh chili at the end so you can adjust it after tasting.

Can I freeze red lentil curry?

Yes. Cool it, portion it into airtight freezer containers, and freeze for up to 3 months. Thaw in the refrigerator and reheat gently, adding water or broth as needed because the curry thickens during storage.

More from FoodNotes

• coconut curry noodles recipe