This beloved Red Lentil Curry will make you fall in love with lentils! Rich, ultra-creamy, and inspired by Indian flavors, this gourmet dish comes together in one pot with simple pantry staples. Perfect for weeknights, it’s ready to enjoy in just 45 minutes!
WHY THIS RECIPE WORKS
CREAMY, COMFORTING, AND BURSTING WITH FLAVOR
Red lentils are a star ingredient here, known for their ability to soften and blend seamlessly into curries, stews, and dals. This recipe draws inspiration from traditional Indian dals, giving it a hearty yet velvety texture. Unlike green or brown lentils, red lentils cook down to a smooth, melt-in-your-mouth consistency, making them perfect for this dish.
The rich creaminess comes from full-fat coconut milk and a spoonful of almond butter. These two ingredients elevate the curry, transforming it from thin and spicy to a luscious, well-balanced meal the whole family will love.
With a handful of aromatic ingredients and a generous blend of Indian spices, this red lentil curry captures those irresistible, classic flavors.
DEEPLY NOURISHING
While this curry might taste like pure comfort, it’s made with wholesome, easily accessible ingredients. Red lentils provide plant-based protein, and the coconut milk and almond butter keep you satisfied for hours. Plus, the aromatic blend of garlic, ginger, and turmeric infuses it with antioxidants and anti-inflammatory benefits.
So, while it’s indulgent and flavorful, every bite is packed with plant-based protein, vitamins, minerals, and antioxidants. Check out the FAQ section to learn more about the benefits of this hearty dish.
LOVED BY THOUSANDS!
With over 1,800 five-star reviews, this recipe has become a fan favorite! Here’s what readers are saying:
- Dianne says, “This was the most incredible recipe! I absolutely loved it and it came out magnificently!”
- Abhik says, “So easy to make and delicious! It’s the first curry I’ve been able to make, and it’s definitely going to be one I make again and again!”
- Emily says, “I made this for my family, and everyone loved it! Quick, easy, and very satisfying. This will be a go-to dish for me now!”
INGREDIENTS
- 1 tablespoon refined or virgin coconut oil (or a neutral-flavored oil)
- 4 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and minced or grated
- 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
- 1-2 serrano peppers, diced (see note on spice level below)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder if that’s what you have)
- 2 teaspoons curry powder
- 1 teaspoon garam masala
- Kosher salt or sea salt to taste (about 1 teaspoon, adjusting as needed)
- Freshly cracked black pepper to taste
- 1 cup (180-190g) red lentils (split red lentils will cook slightly faster)
- 2 cups (480 mL) low-sodium vegetable broth
- 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
- 1 (13.5-ounce / 400 mL) can full-fat coconut milk
- 3 tablespoons unsweetened creamy almond butter
- Juice of 1/2 a small lemon
- 1/2 cup (~8g) fresh cilantro, roughly chopped
- For serving: Basmati or Jasmine rice and Indian flatbread like roti, paratha, or naan
INSTRUCTIONS
- Rinse the lentils under cold water until the water runs clear.
- In a large skillet or saucepan, heat the coconut oil over medium-high heat. Once the oil is hot, add the garlic, ginger, fresh turmeric (if using), and serrano pepper. Cook for about 2 minutes, stirring frequently to avoid burning the garlic.
- Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste. Stir well and cook for 30-60 seconds until the spices are fragrant. If using ground turmeric, add it at this stage along with the other spices.
- Pour in the vegetable broth, scraping up any browned bits on the bottom with a wooden spoon or spatula. Add the lentils and crushed tomatoes, stirring to combine. Lower the heat to a gentle simmer, cover the pan, and cook for 20-25 minutes, or until the lentils are soft. If the lentils need more time, add a splash of broth or water and cook for an additional 5 minutes.
- Remove the lid, and stir in the coconut milk and almond butter. Adjust the salt and pepper as needed. Let the curry cook on low heat, uncovered, for 5-8 minutes until it thickens to a creamy consistency.
- Stir in the lemon juice and cilantro, then turn off the heat. For an even creamier texture, use an immersion blender to lightly purée the curry.
- Serve warm with rice and/or Indian flatbread, garnished with extra cilantro if desired. Leftovers can be stored in the fridge for 3-4 days.
Notes
For spice tolerance:
- For mild heat, omit the chili peppers.
- For moderate heat, use one serrano pepper (seeds removed) or one jalapeño (with seeds).
- For extra spice, use two serrano peppers with seeds intact.
4o
