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Simple Red Lentil Curry

This red lentil curry is a comforting, hearty dish that relies on simmering tender lentils with fragrant spices and aromatics. It transforms pantry staples into a creamy, thick sauce with a warm, inviting aroma and vibrant flavor, perfect for a quick, nourishing meal.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 tbsp oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 tbsp curry powder toast briefly for depth
  • 4 cups vegetable broth
  • 1 whole lemon for juice
  • cilantro or parsley for garnish

Equipment

  • Medium pot
  • Measuring cups and spoons
  • Stirring spoon
  • Knife
  • Chopping board

Method
 

  1. Start by rinsing the red lentils under cold water until the water runs clear—this removes excess starch and prevents clumping.
  2. Heat the oil in a medium pot over medium heat until it shimmers and begins to gently sizzle.
  3. Add the chopped onion to the hot oil and cook, stirring occasionally, until it softens and turns translucent, about 5 minutes. The kitchen will fill with a sweet aroma.
  4. Stir in the minced garlic and cook for another minute, until fragrant and slightly golden, filling the air with a warm, pungent smell.
  5. Sprinkle in the curry powder and cook, stirring constantly, for about 30 seconds to toast the spices and deepen their flavor.
  6. Pour in the vegetable broth and add the rinsed red lentils, stirring to combine everything evenly.
  7. Bring the mixture to a boil, then reduce the heat to low, partially cover the pot, and let it simmer gently for about 20 minutes, stirring occasionally. The lentils will soften and the sauce will thicken, becoming creamy and fragrant.
  8. Once the lentils are tender and the sauce has thickened to your liking, squeeze the juice of the lemon over the curry and stir well to brighten and balance the flavors.
  9. Taste the curry and adjust seasoning with salt and pepper if needed. Then, remove from heat and let it sit for 5 minutes to allow the flavors to meld.
  10. Garnish with chopped cilantro or parsley for a fresh, herbal burst, and serve hot over rice or with warm naan bread.

Notes

For extra creaminess, stir in a splash of coconut milk at the end. Feel free to add chopped vegetables or a pinch of chili flakes to customize the heat and texture.