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Simple Red Lentil Curry

This comforting red lentil curry is made by simmering rinsed lentils with onions, garlic, spices, and coconut milk until tender and creamy. The dish develops a thick, velvety texture with warm, aromatic flavors, making it a wholesome, everyday meal. It’s perfect for cozy nights or quick weeknight dinners, served with rice or bread.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Indian, Middle Eastern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed until water runs clear
  • 2 tbsp olive oil or other neutral oil
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tsp ground cumin toasted for aroma
  • 1 tsp turmeric toasted with spices
  • 1 tsp ground coriander optional, for depth
  • 4 cups water or broth for cooking lentils
  • 13.5 oz coconut milk full-fat recommended
  • to taste salt and pepper

Equipment

  • Large pot
  • wooden spoon
  • Measuring cups & spoons
  • Knife
  • Cutting board

Method
 

  1. Rinse the red lentils thoroughly in cold water until the water runs clear, then set aside.
  2. Heat the olive oil in a large pot over medium heat until it shimmers and you start to smell the faint aroma of toasted oil.
  3. Add the chopped onion and cook, stirring occasionally, until it turns translucent and begins to caramelize around the edges, about 5 minutes. It should smell sweet and earthy.
  4. Stir in the minced garlic and toast the mixture for about 30 seconds until fragrant, making sure not to burn the garlic.
  5. Add the ground cumin, turmeric, and coriander, stirring constantly for about 30 seconds until the spices release their aroma and turn slightly darker.
  6. Pour in the water or broth, then add the rinsed lentils. Bring everything to a gentle boil, stirring once or twice.
  7. Reduce the heat to low, cover the pot, and let the lentils simmer gently for about 20 minutes, stirring occasionally, until they are tender and starting to break down.
  8. Uncover and stir in the coconut milk, then season with salt and pepper to taste. Allow the curry to simmer uncovered for another 5 minutes, thickening slightly and melding the flavors.
  9. Check the consistency—if it’s too thick, add a splash of hot water or broth and stir. If it’s too thin, simmer a few more minutes until it reaches your desired thickness.
  10. Remove from heat and let the curry rest for a few minutes, allowing the flavors to settle and deepen.
  11. Scoop the warm, velvety curry into bowls, serve over rice or with bread, and enjoy the comforting aroma and rich flavors.

Notes

Feel free to add vegetables like spinach or carrots for extra nutrition. Adjust the spice levels to your taste, adding chili powder or chopped chilies for heat. Store leftovers in an airtight container in the fridge for up to 2 days or freeze for longer storage.