This Easy Red Lentil Curry is a comforting, flavorful, and protein-packed dish that comes together quickly with simple pantry ingredients. Made with tender red lentils, aromatic spices, and creamy coconut milk, this curry is perfect for a hearty weeknight dinner or meal prep.

Why You’ll Love This Recipe

Quick and easy to make in under 30 minutes
Packed with plant-based protein and fiber
Naturally vegan and gluten-free
Budget-friendly with simple pantry ingredients
Perfect for meal prep and reheats well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Red lentils (dry)
Onion, diced
Garlic, minced
Ginger, grated
Tomato paste
Diced tomatoes (canned or fresh)
Coconut milk (full-fat for creaminess)
Vegetable broth or water
Olive oil or coconut oil
Curry powder
Ground cumin
Ground turmeric
Paprika
Garam masala
Salt and pepper
Fresh cilantro (for garnish)
Lemon or lime juice (for a fresh touch)

Directions

Sauté the aromatics: Heat oil in a large pot over medium heat. Add the diced onion and sauté until soft. Stir in garlic and ginger, cooking for another minute.
Add spices and tomato paste: Mix in curry powder, cumin, turmeric, paprika, and garam masala. Stir for 30 seconds, then add the tomato paste and cook for another minute.
Add lentils and liquids: Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir in the red lentils and season with salt and pepper.
Simmer: Bring to a boil, then reduce heat and let it simmer uncovered for 20-25 minutes, stirring occasionally until the lentils are soft and creamy. Add more broth if needed.
Finish and serve: Stir in lemon or lime juice, adjust seasoning, and garnish with fresh cilantro. Serve with rice, naan, or on its own.

Servings and Timing

Servings: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Spicy Kick: Add red pepper flakes or chopped fresh chilies.
Protein Boost: Stir in chickpeas or tofu for extra protein.
Different Spices: Swap garam masala for smoked paprika or add cinnamon for warmth.
Greens Addition: Stir in spinach or kale for extra nutrients.
Thicker Curry: Mash some of the lentils or let it cook longer for a thicker texture.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm on the stove over low heat, adding a splash of water or broth if needed.
Freezing: Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQs

Can I use green or brown lentils instead of red?

Red lentils cook faster and break down for a creamy texture. Green or brown lentils work but take longer to cook.

How can I make this curry thicker?

Let it simmer longer or mash some of the lentils for a thicker consistency.

What can I serve with red lentil curry?

It pairs well with basmati rice, quinoa, naan, or roti.

Can I make this in a slow cooker?

Yes! Cook on low for 6-8 hours or high for 3-4 hours.

Is this curry spicy?

No, it’s mild, but you can add chili powder or fresh chilies for heat.

Can I use light coconut milk?

Yes, but full-fat coconut milk gives a richer flavor and texture.

How do I prevent the lentils from sticking to the pot?

Stir occasionally and add more broth if needed. Cook on low heat to prevent burning.

Can I make this curry oil-free?

Yes! Sauté the onions and spices in a little broth instead of oil.

What’s the best way to meal prep this curry?

Make a large batch, portion it into containers, and refrigerate or freeze for easy meals.

How do I add more vegetables?

Carrots, bell peppers, potatoes, or zucchini can be added for extra texture and nutrients.

Conclusion

This Easy Red Lentil Curry is the perfect comfort food—rich, creamy, and packed with flavor. Whether you’re looking for a quick weeknight dinner or a healthy meal prep option, this curry delivers. Customize it to your taste, pair it with your favorite sides, and enjoy a delicious, homemade meal!