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Red Lentil Curry

This hearty red lentil curry features tender, velvety lentils simmered with fragrant spices, creating a comforting dish with a rich, earthy flavor. The cooking process involves sautéing aromatics, toasting spices, and slow simmering until the lentils break down into a creamy sauce. The final result is a warm, thick curry with a vibrant hue and a satisfying texture, perfect served over rice or with naan.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: South Asian
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 tablespoon oil vegetable or coconut oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 inch ginger fresh, grated
  • 1 teaspoon cumin seeds toasted
  • 1 teaspoon coriander powder
  • 0.5 teaspoon turmeric
  • 1.5 cups red lentils rinsed
  • 4 cups water or broth for simmering
  • 1 tablespoon lemon juice freshly squeezed
  • Salt to taste

Equipment

  • Large deep pan
  • Knife and chopping board
  • Measuring Cups and Spoons
  • Ladle or spoon
  • Wooden spoon or spatula

Method
 

  1. Heat a tablespoon of oil in a large deep pan over medium heat until shimmering and fragrant.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 7 minutes. The onions should be glossy and slightly golden at the edges.
  3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute. You’ll notice a warm aroma filling the kitchen.
  4. Add toasted cumin seeds, coriander powder, and turmeric. Stir well and cook for another minute until the spices release their aroma and turn a richer color.
  5. Pour in the rinsed red lentils and stir to coat them evenly with the spice mixture, allowing them to absorb the flavors for about 1-2 minutes.
  6. Gradually add 4 cups of water or broth, stirring gently, then bring the mixture to a boil. You should hear a lively bubbling sound.
  7. Lower the heat to a gentle simmer, uncovered, and cook for 20-25 minutes, stirring occasionally, until the lentils are meltingly soft and the sauce has thickened to a creamy consistency. The lentils will break apart slightly, creating a velvety texture.
  8. Check the seasoning, then squeeze in fresh lemon juice to brighten the flavors. Adjust salt to taste.
  9. Remove the curry from heat and let it sit for 5 minutes to allow the flavors to deepen and meld together.
  10. Serve the hearty, velvety lentil curry hot, garnished with fresh herbs if desired, alongside rice or naan for a complete meal.