Red Lentil Curry is a vegan dish that mixes red lentils, garlic, onion, tomato sauce with rich, warm spices. The dish is finished off with coconut cream and topped with fresh parsley. This makes a healthy, comforting meal and the leftovers are even better the next day!
Many of you have made my Moroccan Carrot Red Lentil Soup and my Moroccan Red Lentil Soup. Those soups have rave reviews and for good reason.
That soup is one I make a lot – it is so warming and full of flavor. Today’s Red Lentil Curry is another warming, filling vegan red lentil dish.
You guys are going to love the flavor in this dish.
Lentils are a healthy ingredient that I try to cook with as often as I can.
I will make Moroccan Red Lentil Soup, Lebanese Lentil Soup, Mediterranean Lentil Salad and this Slow Cooker Lentil Soup on rotation.
If you are trying to incprorate more healthy ingredients into your diet you should consider lentils. They are packed with vitamin B, magnesium, zinc and potassium.
Lentils are made up of over 25% protein, which makes them an excellent alternative to meat.
WHAT INGREDIENTS ARE IN RED LENTIL CURRY?
RED LENTILS: I used red lentils in this dish. Make sure you pick over them to get any bad ones out and wash and rinsed until water runs clean.
I find the red lentils hold up the best when it comes to lentils in this dish.
GINGER: The ginger adds a nice flavor to this dish and also offers great health benefits. If you can’t find fresh ginger you can use ground ginger instead.
TOMATOES: I added tomato sauce or crushed tomatoes to this curry dish. You can also use diced tomatoes if that is what you have on hand.
SPICES: The warm, rich spices of curry powder, garam masala and cayenne pepper work nicely to create a dish bursting with flavor.
BROTH: I used vegetable broth to cook the red lentils. You can use whatever broth you have on hand or water but that won’t have as much flavor.
COCONUT CREAM: Coconut cream adds a creamy texture to the dish and makes it vegan. You can also use cream or just leave it out all together.
How to Make Red Lentil Curry
Step 1: Sauté Vegetables: Heat the oil in a large pan over medium heat. Add the onion and sauté until soft and slightly caramelized, round 7 minutes. Add the garlic clove and ginger and sauté for 30 seconds or until fragrant.
Step 2: Add Tomato sauce and Spices: Add the tomato, brown sugar, curry powder, garam masala and cayenne pepper and stir to incorporate.
Step 3: Add Lentils: Add the lentils and the vegetable broth and stir.
Step 4: Simmer: Cover with a lid and bring to a gentle simmer. Reduce the heat down to low and cook for 20 minutes stirring at the 10 minute mark.
Step 5: Serve: Remove from heat and stir in the coconut cream. Season with salt and pepper. Garnish with fresh parsley and serve.
Storage Tips:
This dish will last in the fridge for up to 5-7 days if covered.
Dried lentils that have been cooked can be kept covered in the fridge for 5-7 days or frozen for up to 6 months. The only problem with this recipe and freezing it is the coconut cream.
I suggest not adding that if you plan to freeze half of this and just stir in the cream to the part that you are eating.
What to Serve this With:
A lot of times when I eat this soup it stands great on its own. I will often warm up a piece of pita or naan to go with it and make a simple salad. Here are some other ideas:
- A Mediterranean Bean Salad or Arugula Salad with Pine Nuts work nicely alongside this dish.
- This Turmeric Cauliflower or these Mediterranean Roasted Vegetables are a nice addition.
- A big bowl of this Lebanese Hummus Recipe or Lemon Hummus is a great side dish to this meal.
Storage Tips:
You can store these in the fridge for up to 5 days. When you want to reheat them you might need to add more broth or coconut milk to thin it out a bit.
Recipe FAQ
Red lentils can cook quickly (usually 15–20 minutes). If you overcook them it makes them mushy, which is fine if you prefer a thicker texture but can be avoided if you like some bite. I do suggest trying to rinse the lentils before you cook them and removing any debris you find. This also helps remove excess starch.
No, you do not need to soak lentils before cooking. I just suggest rinsing them.
A few ways to make a thicker curry is to simmer the curry for longer, mash some lentils with the back of a spoon or potato masher, or add cream or coconut cream. For a thinner curry add broth or water.
Yes you can but the texture will be different. Green/brown lentils take longer to cook (usually 30–40 minutes) and won’t break down as much as red lentils. I personally prefer red lentils in this curry.
Other Lentil Recipes and Resources:
- What are lentils? Nutrition and Variations by Jessica Gavin
- Slow Cooker Taco Lentil Soup by Ambitious Kitchen
- Beef and Lentil Stew by A Spicy Perspective
- 20 Recipes to Make with a Bag of Lentils
Red Lentil Curry
Ingredients
- 2 tablespoons olive oil
- 1/2 of a sweet onion, diced
- 3 garlic cloves, minced
- 1/2 Inch ginger knob, peeled and minced
- 1 1/4 cup tomato sauce or crushed tomatoes
- 2 tablespoons brown sugar
- 1 tablespoons curry powder
- 1 1/2 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1 cup red lentils, rinsed and picked through
- 32 ounces vegetable broth
- 1/2 cup coconut cream
- Salt and pepper to taste
- Chopped parsley, for garnish
Instructions
- Heat the oil in a large pan over medium heat.
- Add the onion and saute until soft and slightly caramelized, round 7 minutes.
- Add the garlic clove and ginger and saute for 30 seconds or until fragrant.
- Add the tomato, brown sugar, curry powder, garam masala and cayenne pepper and stir to incorporate.
- Add the lentils and the vegetable broth and stir.
- Cover with a lid and bring to a gentle simmer. Reduce the heat down to low and cook for 20 minutes stirring at the 10 minute mark.
- Remove from heat and stir in the coconut cream. Season with salt and pepper. Garnish with fresh parsley and serve.
Notes
- You can store these in the fridge for up to 5 days. When you want to reheat them you might need to add more broth or coconut milk to thin it out a bit.
