This quick red lentil curry is what I make when I want something warm, filling, and deeply comforting without spending a long time in the kitchen.
Red lentils are one of those ingredients I always keep on hand because they cook fast and don’t need much babysitting.
This curry is simple, steady, and dependable, the kind of meal that feels grounding after a long day.
Behind the Recipe
I started making versions of this curry during weeks when I needed meals that were affordable, nourishing, and easy to stretch. Red lentils became my go-to because they soften quickly and soak up flavor beautifully. Over time, I simplified the spices and focused on letting the curry powder, onion, and ginger do the work.
Recipe Origin or Trivia
Red lentil curries are common across South Asian and Middle Eastern cooking, where lentils are prized for their speed and versatility. Unlike whole lentils, red lentils break down as they cook, naturally thickening curries without the need for cream or starch.
Why You’ll Love This Recipe
- Fast cooking: Red lentils cook in under 20 minutes
- One-pot meal: Minimal cleanup required
- Comforting and filling: Thick, warm, and satisfying
- Budget-friendly: Uses simple pantry staples
- Naturally plant-based: Vegan and dairy-free
- Flexible base: Easy to adjust spices and texture
- Meal-prep friendly: Tastes even better the next day
Chef’s Pro Tips for Perfect Results
- Rinse lentils well: Prevents excess starch and bitterness
- Toast the curry powder: Enhances depth and aroma
- Stir occasionally: Prevents sticking as lentils thicken
- Simmer gently: Keeps texture smooth and even
- Finish with lemon: Brightens the entire dish
Ingredients in This Recipe
- Red lentils (1 cup, rinsed): Cook quickly and create a creamy texture
- Oil (2 tbsp): Olive or coconut oil both work well
- Onion (1, chopped): Forms the savory base
- Garlic (2 cloves, minced): Adds warmth and depth
- Ginger (1 tsp, grated): Brings freshness and mild heat
- Curry powder (1 tbsp): Provides the main spice profile
- Water or broth (3 cups): Creates the curry base
- Salt (to taste): Enhances all flavors
- Lemon juice (1 tbsp): Adds brightness at the end
- Fresh cilantro (handful, chopped): Finishes with freshness
Kitchen Tools You’ll Need
- Large pot: For cooking the curry evenly
- Wooden spoon: Ideal for stirring thick lentils
- Measuring cups: Keeps liquid ratios consistent
- Knife: For chopping aromatics
- Chopping board: Makes prep easier
Instructions for Making This Recipe
- Rinse lentils: Wash lentils until water runs clear, drain, and set aside
- Cook onion: Heat oil in a large pot over medium heat, add onion, and cook until soft and translucent, about 5 minutes
- Add aromatics: Stir in garlic and ginger and cook for about 30 seconds until fragrant
- Toast spices: Add curry powder and stir constantly for 1 minute to release aroma
- Add lentils and liquid: Stir in lentils, pour in water or broth, add salt, and bring to a gentle boil
- Simmer: Reduce heat, cover, and cook for 15–20 minutes, stirring occasionally
- Finish: Adjust salt, stir in lemon juice, and remove from heat
- Garnish and serve: Top with chopped cilantro and serve hot
Ingredient Substitutions
- Red lentils: Yellow lentils will work but cook slightly longer
- Curry powder: Use garam masala or a mild curry blend
- Water: Vegetable broth for deeper flavor
- Cilantro: Fresh parsley if needed
Ingredient Spotlight
- Red Lentils: Naturally break down during cooking, creating a thick, comforting curry
- Curry Powder: A blend of spices that brings warmth without complexity
Quick Red Lentil Curry
This hearty red lentil curry is a comforting dish made by simmering rinsed lentils with onion, garlic, ginger, and warming spices until soft and velvety. The dish has a rich, smoky aroma with a gentle heat, resulting in a thick, nourishing mash that's perfect for a quick, satisfying meal. Topped with fresh cilantro and a squeeze of lemon, it offers a rustic, inviting appearance.
Ingredients
Equipment
Method
- Start by rinsing one cup of red lentils in cold water until the water runs clear. Drain thoroughly and set aside.
- Heat two tablespoons of oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. You should smell a sweet aroma as the onion softens.
- Add the minced garlic and grated ginger to the pot. Cook for about 30 seconds until fragrant, stirring constantly. You’ll notice a burst of aroma and the mixture will start to sizzle slightly.
- Stir in the tablespoon of curry powder and cook for another minute, stirring constantly. The spices will toast slightly, releasing a warm, smoky scent that fills the kitchen.
- Add the rinsed lentils to the pot, stirring to coat them with the spices, oil, onion, garlic, and ginger. Pour in three cups of water or broth, then season with a pinch of salt. Bring the mixture to a gentle boil, listening for a steady bubbling sound.
- Reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes. During this time, the lentils will soften and break down, turning into a thick, velvety mash. Stir occasionally to prevent sticking and monitor the consistency.
- Check the lentils for doneness— they should be soft and breaking apart, with a rich, smoky aroma. The curry should be thick and velvety, with the flavors melding beautifully. Adjust salt and add a squeeze of lemon juice to brighten the dish.
- Remove from heat, garnish with chopped cilantro, and serve hot. Enjoy your comforting bowl of quick red lentil curry with rice or bread for a complete meal.
Texture & Flavor Secrets
- Velvety consistency: Comes from lentils breaking down naturally
- Layered aroma: Toasted spices and fresh ginger work together
- Balanced finish: Lemon keeps the curry from tasting heavy
What to Avoid
- Skipping spice toasting: Reduces flavor depth
- Boiling aggressively: Can cause uneven texture
- Over-salting early: Flavors concentrate as it cooks
Nutrition Facts (Approximate, per serving)
- Calories: 290
- Protein: 14 g
- Fat: 8 g
- Carbohydrates: 38 g
- Fiber: 10 g
- Sodium: 420 mg
Make-Ahead and Storage Tips
- Make ahead: Ideal for meal prep
- Storage: Refrigerate up to 4 days
- Reheating: Warm gently with a splash of water
How to Serve This Dish
- With rice: Basmati or jasmine rice
- With bread: Flatbread or naan-style bread
- As a bowl: Top with extra herbs and lemon
Creative Leftover Transformations
- Soup base: Thin with broth for lentil soup
- Wrap filling: Spoon into flatbreads
- Grain bowl: Serve over quinoa or farro
Variations to Try
- Spicy version: Add chili flakes or fresh chili
- Creamy curry: Stir in coconut milk at the end
- Tomato-based: Add crushed tomatoes with the liquid
- Extra vegetables: Add spinach or cauliflower
- Smoky: Add a pinch of smoked paprika
FAQs
- Is this curry vegan? Yes, it’s completely plant-based
- Do red lentils need soaking? No, just rinse well
- Can I freeze it? Yes, freezes well for up to 2 months
- How thick should it be? Thick and spoonable
- Can I use green lentils? Not recommended for this texture
- Does it get thicker overnight? Yes, significantly
- Can I add coconut milk? Yes, for richness
- Is it kid-friendly? Yes, especially with mild curry powder
- Can I double the recipe? Absolutely
- What oil works best? Olive or coconut oil both work well
Hi, I’m Anjali Arora, the quietly curious mind behind Landscape Insight. I’ve always been most comfortable in my own space. I’m not great at small talk (it still makes me a little uneasy), and I’ve never been the loudest person in the room. What I have always carried with me, though, are two steady loves that shape how I move through the world: animals and food.
