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Red Lentil Curry

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This red lentil curry is creamy, comforting, and packed with bold spices. It’s a one-pot, plant-based meal that’s perfect for weeknights and meal prep. Made with simple pantry staples like coconut milk, lentils, garlic, and warming spices.

Ingredients

Scale
  • 1 cup red lentils
  • 1 cup coconut milk
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons tomato paste
  • 2 1/2 cups vegetable broth
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 tablespoons olive oil
  • Salt, to taste
  • Fresh cilantro, for garnish

Instructions

  1. Heat olive oil in a large skillet or saucepan over medium heat.
  2. Add chopped onion and sauté for 5 minutes until soft and translucent.
  3. Stir in garlic and ginger, cooking for another minute.
  4. Add tomato paste, garam masala, cumin, turmeric, and a pinch of salt. Stir and cook for 1–2 minutes.
  5. Rinse red lentils under cold water until water runs clear. Drain well.
  6. Add lentils and vegetable broth to the pan. Stir well and bring to a gentle simmer.
  7. Cook uncovered for 20–25 minutes, stirring occasionally, until lentils are soft.
  8. Stir in coconut milk and simmer for 5 more minutes until creamy.
  9. Adjust salt to taste and serve garnished with chopped cilantro.

Notes

  • Use full-fat coconut milk for a creamier texture.
  • Swirl in green chutney or lemon juice before serving for extra brightness.
  • Add greens like spinach in the final minutes for extra nutrition.

Find it online: https://dishmio.com/red-lentil-curry/