Curry Spiced Lentils ~
Savory and aromatic curry-spiced lentils are rich with Indian flavors and ready in under 30 minutes!
Serve with Coconut Basmati Rice and Roasted Okra.
Vegan Lentil Curry
I like this lentil recipe because it’s rich, budget-friendly, and easy to make with pantry staples. The aroma of warm Indian spices that fills the kitchen is amazing! I also like the thick consistency of the dish; no can of coconut milk or vegetable broth here. If you prefer soupier curry recipes, try my my Coconut Curry Ramen or Moroccan Lentil Soup.
Ingredients for Curry Spiced Lentils
You will need the following:
- 1/2 cup dried red lentils, rinsed well
- 1 tablespoon red curry paste
- 1 1/2 teaspoon yellow curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 2 cloves garlic, minced
- 1/2 teaspoon ginger paste
- 1 tablespoon vegetable oil
- 1/2 cup yellow onion, diced
- 1/2 tomatoes, diced
- 2 tablespoons fresh cilantro, chopped
Ingredient Notes
- Lentils – I prefer dried lentils over canned for this recipe because they maintain a firmer texture during cooking, absorbing the flavors of the curry without becoming mushy. I especially like red lentils for their pretty red color. The type of lentil used – red or green/brown lentils largely depends on your desired consistency and texture. Red lentils tend to have a slightly quicker cooking time and creamier texture but either will work.
- Red Curry Paste – A blend of red chili peppers, garlic, lemongrass, and aromatic spices that adds riich and complex flavor.
- Yellow Curry Powder – This versatile spice blend generally includes a mix of ground spices, such as turmeric, coriander, and cumin for adding depth, warmth, and a hint of heat.
- Ginger Paste – I keep a tube of ginger paste on hand for convenience. Larger grocery stores carry ginger paste in the produce section. Fresh ginger root, finely minced, or a pinch of ground ginger also work just fine.
- Vegetable Oil – Coconut oil or olive oil can also be used for this recipe.
How to Make Curry Spiced Lentils
STEP ONE: In a medium saucepan over medium heat, combine lentils with 3 cups of water. Simmer until tender, about 10 minutes. Drain and set aside.
STEP TWO: In a small mixing bowl, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger; set aside.
STEP THREE: Into a medium-size skillet over medium-high, heat the oil and cook onions 3 minutes, until tender and slightly caramelized.
STEP FOUR: Stir in the curry mixture, tomatoes, and cooked lentils. Reduce to low heat and cook for 5 minutes, stirring occasionally, until heated through.
STEP FIVE: Top with cilantro and serve hot.
Storage
- This red lentil curry is just as good the next day – great for meal prep! Leftovers can be stored in an airtight container in the refrigerator for a few days.
More Recipes You’ll Love!
- Parsley Rice
- Coconut Chickpea Curry
- Golden Spiced Chickpea Rice
- Roasted Sweet Potatoes
- Skillet Okra
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Curry Spiced Lentils
Ingredients
- 1/2 cup dried red lentils rinsed well
- 1 tablespoon red curry paste
- 1 1/2 teaspoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon white sugar
- 2 cloves garlic minced
- 1/2 teaspoon ginger paste
- 1 tablespoon vegetable oil
- 1/2 cup yellow onion diced
- 1/2 tomatoes diced
- 2 tablespoons fresh cilantro chopped
Instructions
- In a medium saucepan over medium heat, combine lentils with 3 cups of water. Simmer until tender, about 10 minutes. Drain and set aside.
- In a small mixing bowl, combine the curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger; set aside.
- Into a medium-size skillet over medium-high, heat the oil and cook onions 3 minutes, until tender and slightly caramelized.
- Stir in the curry mixture, tomatoes, and cooked lentils. Reduce to low heat and cook for 5 minutes, stirring occasionally, until heated through.
- Top with cilantro and serve hot.
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