This red lentil curry recipe is simple, nutritious and ready in about 30 minutes. Naturally vegan and gluten-free, it’s a comforting one-pot meal you can finish with a splash of coconut milk or extra spices to suit your taste.
Whether you call it red lentil curry, dhal or dahl, this inexpensive Indian-inspired dish is fast to make and easy to adapt. Add extra vegetables like sweet potato or squash, stir in coconut milk for a creamier result, or boost the heat with chili powder or fresh chilies. Serve with warm naan or rice for a complete meal.
⭐️ Why this recipe works
- Versatile: Easy to adjust for mild or spicy preferences, making it great for groups.
- Quick and simple: Ready in about 30 minutes with straightforward steps—ideal for weeknights.
- Great for leftovers: Flavors develop over time, so it’s excellent for meal prep and reheats well.
- Healthy and filling: Red lentils add plant-based protein and creaminess while aromatic spices deliver rich flavor.
🧾 Ingredients required
Below are the main ingredients and common substitutes. Exact quantities are in the recipe card further down.
- Red lentils – cooks quickly and become creamy; rinse before cooking.
- Vegetable oil – for sautéing the aromatics.
- Onion – adds sweetness and depth.
- Garlic and ginger – provide essential aroma and warmth.
- Turmeric, cumin, coriander – the core spice mix for warmth and aroma.
- Diced tomatoes – add acidity and body to the sauce.
- Vegetable broth – the cooking liquid; can be substituted with water.
- Fresh cilantro – for garnish.
- Baby spinach – optional, added at the end for color and nutrients.
- Optional: chili powder for heat, coconut milk for creaminess.
📖 Variations: From Spicy to Creamy
Customize the curry to your preference:
- Extra heat: Add 1 teaspoon chili powder or chopped green chilies.
- Extra creaminess: Stir in 1/2 cup coconut milk at the end of cooking.
- Greens: Fold in spinach or kale in the last 5 minutes.
- More vegetables: Add diced carrots, sweet potato, butternut squash or chickpeas for texture and nutrition.
👩🏻🍳 How to make this red lentil curry step-by-step
- Heat 2 tablespoons oil in a large pot over medium heat. Add 1 finely chopped large onion and cook until soft and translucent.
- Stir in 2 minced garlic cloves and 1 tablespoon grated ginger; cook for about 1 minute.
- Add 1 teaspoon ground turmeric, 1 teaspoon ground cumin and ½ teaspoon ground coriander (plus chili powder if using) and cook for another minute to release the spices’ aroma.
- Mix in 1 cup rinsed red lentils, a 14 oz can of diced tomatoes and 3 cups vegetable broth. Season with salt and pepper.
- Bring to a boil, reduce heat and simmer 20–25 minutes until the lentils are tender. Taste and adjust seasoning; add chili flakes for more heat if desired.
- If using, stir in ½ cup coconut milk and simmer an additional 3–5 minutes to warm through.
- Finish with chopped fresh cilantro and serve with rice or bread.
💡 Chef’s Guide: Expert Tips
Practical tips to get the best results from this recipe.
- Rinse lentils: Rinse under cold water until clear to remove dust and grit.
- Toast spices briefly: Frying dry spices in oil for a few seconds releases their aroma and deepens flavor.
- Adjust consistency: Add more broth, water or coconut milk if the curry becomes too thick.
- Desired texture: Aim for a creamy but pourable consistency; lentils should be tender without being mushy.
🍯 Storing and reheating leftovers
- Fridge: Cool to room temperature and store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers for 2–3 months; label with the date.
- Reheat: Thaw overnight and warm on the stovetop, adding a splash of broth if needed, or microwave until steaming hot.
❓ Recipe FAQs
Yes. Green or brown lentils work but keep their shape more and require longer cooking, so adjust the cook time and liquid accordingly.
Yes, the dish is naturally gluten-free. Verify that your broth and any packaged ingredients are labeled gluten-free if needed.
No. Rinsing is sufficient; red lentils cook quickly without soaking.
If you try this red lentil curry, please share your feedback in the comments and leave a star rating if you enjoyed it. I love hearing how you adapt the recipe.
The BEST Easy Red Lentil Curry
Ingredients
- 1 cup red lentils, rinsed
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon grated ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Optional:
- 1 teaspoon chili powder (for more heat)
- ½ cup coconut milk (for creaminess)
Instructions
- Heat oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the garlic and ginger and cook for another minute. Add turmeric, cumin and coriander and stir for one minute.
- Mix in the rinsed lentils, diced tomatoes and vegetable broth. Season with salt and pepper.
- Bring to a boil, reduce heat and simmer 20–25 minutes until lentils are tender.
- Add chili powder for heat and/or coconut milk for creaminess if desired, and cook an additional 3–5 minutes.
- Garnish with fresh cilantro and serve.
Notes
- Consistency: Add more broth to thin, or simmer a bit longer to thicken.
- Spice level: Adjust chili powder to taste.
- Leftovers: Refrigerate for 3–4 days or freeze for longer storage. Reheat with a splash of broth if needed.
Nutrition
Meet the Chef!
Hi, I’m Debs—Cordon Bleu trained chef and recipe developer. I create reliable, time-saving recipes and share practical tips from a decade in professional kitchens to help you get great dinners on the table fast.