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Creamy Red Lentil Curry Recipe

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3.8 from 8 reviews

A flavorful and comforting Lentil Curry made with aromatic spices, red lentils, coconut milk, and vegetable stock. This easy-to-make dish is simmered to perfection and served with basmati rice, fresh lemon wedges, cilantro, and a dollop of creamy Greek-style yogurt for a satisfying and wholesome meal.

Ingredients

Base Ingredients

  • 1½ tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, grated
  • 1 inch ginger, grated
  • ¼ teaspoon red pepper flakes (or more to taste)

Spices

  • 2 teaspoons curry powder
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1 teaspoon turmeric powder (optional)
  • 1 teaspoon garam masala (optional)
  • 1 teaspoon salt
  • ⅛ teaspoon black pepper

Main Ingredients

  • 2 cups vegetable stock (or more if preferred soupier)
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (14 ounces) coconut milk
  • 1 cup split red lentils, rinsed

For Serving

  • 4 wedges lemon
  • 1 handful cilantro or flat-leaf parsley
  • 4 tablespoons Greek-style yogurt (non-dairy works too)
  • 2 cups cooked basmati rice or brown rice

Instructions

  1. Make Flavor Base: Heat 1½ tablespoons olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 3 minutes until softened and translucent. Add the grated garlic and ginger along with the red pepper flakes, curry powder, cumin, coriander, and turmeric powder. Cook for another minute, stirring frequently. If the mixture gets too dry, add 2 tablespoons of water to prevent burning.
  2. Add Lentils and Liquids: Pour in the vegetable stock, crushed tomatoes, and coconut milk, then add the rinsed red lentils. Season with salt and black pepper. Stir to combine everything evenly.
  3. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer gently for about 20 minutes, stirring occasionally to prevent sticking. The lentils should become tender and the curry will thicken. If needed, add more vegetable stock or water to reach your preferred consistency.
  4. Finish Curry: Once the lentils are cooked through, stir in the garam masala. Adjust seasoning with more salt, pepper, or spices if desired.
  5. Serve: Spoon the lentil curry over cooked basmati or brown rice. Garnish with a squeeze of fresh lemon juice, a handful of chopped cilantro or parsley, and a dollop of Greek-style yogurt or non-dairy yogurt alternative. Enjoy warm for a hearty, nutritious meal.

Notes

  • If you prefer a spicier curry, increase the amount of red pepper flakes to taste.
  • Rinsing the red lentils before cooking helps remove excess starch and prevents the curry from becoming too thick or gummy.
  • You can replace vegetable stock with water or chicken stock if you are not vegetarian.
  • Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
  • Garam masala is optional but adds a warm, fragrant finish to the curry.
  • Use non-dairy yogurt to make this dish vegan-friendly.

Find it online: https://bitezly.com/creamy-red-lentil-curry-recipe/