This recipe isn’t about perfection or fancy techniques. It’s about pulling together something warm and hearty, even when your pantry’s a mess and time’s short.
Red lentil curry has a way of making your apartment smell like a cozy blanket and a spice market combined. It’s simple enough for weeknights but rich enough to feel like a special moment.
I like to think of this as the kind of dish that forgives your mistakes, embraces your shortcuts, and still turns out better than you hoped.
From the perspective of someone who’s always rushed but craves a nourishing, flavorful meal that comes together fast and makes the kitchen smell like spices and comfort.
Why this recipe matters to me
- I love how this dish comes together in under 30 minutes, making it perfect for busy nights.
- There’s something satisfying about smashing the cooked lentils with a spoon—like a warm, edible hug.
- Every time I make this, I remember my travels through India, where lentils are a daily comfort.
The story behind my favorite quick curry
- I stumbled on this recipe during a hectic week when I needed something nourishing and quick. It became a staple because it’s flexible and forgiving.
- Once, I added a splash of coconut milk instead of water, and it turned even richer and creamier. Now, I often experiment with different spices.
- The smell of cumin and turmeric simmering in the kitchen always brings a sense of calm, no matter how chaotic the day.
A little history about red lentil curry
- Red lentils are commonly used in Middle Eastern and Indian cuisines, valued for their quick cooking.
- The term ‘curry’ originates from the Tamil word ‘kari,’ meaning sauce or relish, emphasizing the dish’s saucy nature.
- Lentils have been a staple since ancient times, prized for their protein content and versatility.
- This dish can be traced to humble, home-cooked meals that turned simple ingredients into comfort food.
Ingredient insights and tweaks for your curry
- Red Lentils: I love their quick cook time and soft, slightly sweet flavor. If you prefer a chunkier texture, skip mashing.
- Onion: Provides a sweet, savory base that balances spices. Use shallots for a milder taste, or skip if in a rush.
- Curry Powder: A blend of spices that defines the dish. Make your own with cumin, coriander, turmeric—smell the toasty aroma.
- Lemon Juice: Brightens the whole dish and cuts through richness. Substitute with lime for a different citrus note.
- Coconut Milk (optional): Adds creaminess and a subtle sweetness. Use cream or yogurt for dairy options, adjusting the flavor accordingly.
Spotlight on key ingredients
Red Lentils:
- They cook fast and break down easily, giving the curry its signature thick texture. Keep an eye to prevent overcooking.
- They turn a rich, buttery orange when cooked; their softness is a delight. Use a gentle simmer to keep them intact.
Curry Powder:
- It’s a blend of spices that can vary wildly. Toast it briefly in oil to unlock more aroma.
- Smell the spices as they toast—fragrant and warm. It’s the magic moment that deepens the flavor.
Ingredient substitutions for different diets and preferences
- Dairy-Free: Use coconut milk instead of cream for richness with tropical notes.
- Gluten-Free: This dish is naturally gluten-free, just ensure your spice blends are free from wheat fillers.
- Vegetarian/Vegan: Skip animal products; add diced tomatoes or sweet potatoes for extra body.
- More Protein: Toss in chickpeas or tofu for added substance.
- Less Spicy: Reduce or omit chili flakes or fresh chilies for milder flavor.
Equipment & Tools
- Large saucepan: Cooking the lentils and curry base
- Wooden spoon: Stirring and preventing sticking
- Measuring cups and spoons: Accurate ingredient measurement
- Ladle or spoon: Serving the curry
Step-by-step guide to making Red Lentil Curry
- Rinse 1 cup of red lentils in cold water until water runs clear.
- Heat 2 tablespoons of oil in a large pan over medium heat (about 160°C/320°F).
- Add 1 chopped onion and cook until translucent, about 5 minutes.
- Stir in 2 teaspoons of curry powder, cook for 30 seconds until fragrant.
- Add 3 cups of vegetable broth or water, bring to a boil.
- Pour in the rinsed lentils, reduce heat to low, and cover. Simmer for 15-20 minutes, stirring occasionally.
- Check for doneness: lentils should be soft and breaking apart, with a slightly thickened sauce.
- If it gets too thick before the lentils are cooked, add a splash more water and simmer a few minutes longer.
- Once cooked, stir in a squeeze of lemon juice, taste, and adjust salt and spice.
- Let it sit off heat for 5 minutes, then serve with rice or bread.
Let the curry rest off the heat for 5 minutes to allow flavors to meld. Serve hot, garnished with herbs or a dollop of yogurt if desired.
How to Know It’s Done
- Lentils are fully cooked and starting to break down.
- The sauce is thick and fragrant.
- A gentle simmer, not a vigorous boil.
Simple Red Lentil Curry
Ingredients
Equipment
Method
- Rinse the red lentils thoroughly in cold water until the water runs clear, then set aside.
- Heat the oil in a large saucepan over medium heat until it shimmers and starts to smell fragrant.
- Add the chopped onion to the hot oil and cook, stirring occasionally, until it becomes translucent and soft, about 5 minutes. You should hear gentle sizzling and see the onion turn a light golden.
- Stir in the curry powder and cook for about 30 seconds, releasing a warm, toasty aroma as the spices toast slightly in the oil.
- Pour in the vegetable broth or water, bringing it to a gentle boil while you stir to combine the spices evenly into the liquid.
- Add the rinsed lentils to the boiling liquid, then reduce the heat to low, cover the pan, and let it simmer gently for about 15-20 minutes. During this time, the lentils will soften, break apart, and create a thick, saucy texture with a beautiful orange color.
- Check the curry; if it seems too thick before the lentils are fully soft, stir in a splash more water and continue simmering until the desired consistency is reached.
- Once the lentils are tender and have started to break down, squeeze in fresh lemon juice to brighten the flavors. Taste and adjust salt or spice if needed.
- Remove the curry from heat, let it rest for a few minutes to allow the flavors to meld, then serve hot over rice or with bread, garnished with herbs if desired.
Cooking tips and tricks for perfect lentil curry
- FLAVOR: Toast your spices briefly in oil before adding liquids for a deeper flavor.
- TEXTURE: Use a potato masher to gently mash some lentils for a creamier consistency.
- TECHNIQUE: Keep the heat low when simmering to prevent burning and sticking.
- FLAVOR: Add a pinch of chili flakes or fresh chili for heat.
- TECHNIQUE: Stir frequently near the end to prevent lentils from sticking to the bottom.
Common mistakes and how to fix them
- FORGOT to rinse lentils? Rinse them now and add a splash of water to prevent sticking.
- DUMPED too much water? Cook uncovered for a few minutes to thicken the sauce.
- OVER-TORCHED the spices? Add a splash of coconut milk or tomato paste to mellow the bitterness.
- MISSED the lemon? Add a squeeze at the end for brightness to lift the flavors.
Quick fixes for common curry mishaps
- When too thick, splash in hot water and stir gently to loosen.
- If too bland, add a pinch more salt or a squeeze of lemon.
- Splash a little soy sauce or fish sauce for umami boost.
- Patch blandness with a pinch of sugar or honey for balance.
- Shield from burning by stirring constantly near the end.
Make ahead and storage tips for leftovers
- Cook the lentils and curry base up to 2 days ahead. Store in airtight containers in the fridge.
- The flavor deepens overnight, making it even more comforting the next day.
- Reheat gently on the stove or microwave, adding a splash of water if it thickens too much.
- Serve with fresh herbs or lemon to brighten the flavors after reheating.
10 practical Q&As about Red Lentil Curry
1. Do I need to rinse the lentils?’
Use rinsed, sorted red lentils to avoid grit and ensure even cooking.
2. How long should I cook the lentils?’
Cook the lentils in plenty of water or broth, about 15-20 minutes until soft and breaking apart.
3. What spices should I use?’
Use a good-quality curry powder or blend your own with cumin, coriander, turmeric, and a pinch of cinnamon.
4. Should I cook on high or low heat?’
Simmer gently to keep the lentils from breaking down too much and turning to mush.
5. When should I add acid?’
Add a splash of lemon juice or vinegar at the end for brightness.
6. What should I serve this with?’
Serve with rice or flatbread for a complete meal.
7. How do I balance the flavors?’
Adjust salt and spice levels to taste, and consider a dollop of yogurt or coconut cream.
8. How do I prevent sticking?’
Stir frequently to prevent sticking and burning, especially towards the end.
9. Should I let it rest?’
Let it rest for 5 minutes off the heat before serving, to meld flavors.
10. How long does it keep?’
Store leftovers in an airtight container in the fridge for up to 3 days.
Once you get the hang of it, this curry becomes your go-to for busy days or when you need something reliable and satisfying. It’s a dish that can be tweaked endlessly, depending on what’s in your fridge or what flavors you’re craving.
The best part? It’s forgiving, making it perfect for experimenting without fear. Sometimes, it’s the simple things—like a spoonful of this curry—that make everyday life a little brighter.
Hi, I’m Emily Carter, the founder of Absolute Chaos Mode. Born and raised in Portland, Oregon, I grew up in a household where dinner was equal parts delicious and unpredictable
