Easy Red Lentil Curry
This Easy Red Lentil Curry is the perfect weeknight dinner—quick, easy, and incredibly delicious! Ready in just 40 minutes, this creamy, flavorful dish is vegan, gluten-free, and packed with hearty plant protein. Made with simple pantry staples, this one-pot meal is perfect for meal prepping, with options to make it in an Instant Pot or slow cooker, and it tastes even better the next day!
My Notes:
Servings:
Ingredients
- 1 tablespoon coconut oil (or any neutral oil; for oil-free: sauté with broth)
- 1 medium yellow onion chopped
- 4 cloves garlic minced or pressed
- 1 inch piece fresh ginger minced or grated
- 1 - 2 Thai red chilies minced OR 1 tablespoon sambal oelek or Sriracha (optional for heat)
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1 (14 oz/400 mL) can diced tomatoes
- 2 - 3 cups vegetable broth
- 1 cup red lentils (see notes for other lentil options)
- 1 (14 oz/400 mL) can full-fat coconut milk
- 1 tablespoon soy sauce (gluten-free if preferred)
- 1 lime juiced
- Fresh cilantro chopped (for garnish)
- Optional for serving: Cooked rice, roti, or naan
Instructions
- Sauté the aromatics: In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, ginger, and chili (if using). Sauté for 5 minutes, until the onion turns translucent and begins to brown.
- Toast the spices: Add turmeric, cumin, coriander, and cinnamon. Stir for 30–60 seconds until fragrant.
- Cook the lentils: Add the diced tomatoes, 2 cups of vegetable broth, and red lentils. Scrape the bottom of the pot to release any browned bits. Partially cover and bring to a simmer. Cook for 15–20 minutes, stirring occasionally, until the lentils are tender and the curry thickens. If the curry starts to get too thick, add up to 1 additional cup of broth, as needed.
- Finish the curry: Stir in the coconut milk, soy sauce, and lime juice. Simmer gently for 3–5 minutes, until heated through. Taste and adjust seasoning with additional soy sauce, salt, or pepper, if needed.
- Garnish and serve: Sprinkle with fresh cilantro and serve hot with rice, roti, or naan.Storage and Freezing: Store leftovers in an airtight container in the fridge for up to 4–5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
Notes
Lentil Options: Red lentils cook quickly and break down for a creamy texture which is why I love them for this recipe. If using brown or green lentils, you’ll need to adjust the cooking time and liquid. These lentils are firmer and take longer to cook—about 30–40 minutes. Increase the initial vegetable broth to 3 cups and simmer until the lentils are tender but not mushy, adding more broth as needed to maintain a saucy consistency. Keep in mind that brown or green lentils hold their shape better, so the curry will have a chunkier texture compared to the creaminess of red lentils.
Heat Level: Adjust the chili or sambal oelek based on your spice preference, or omit for a milder curry.
Add More Vegetables (Optional):Curries are a great way to get a boost of veggies into your diet and use up vegetables in the fridge before they go to waste. If you want to add extra veggies to this curry, add heartier vegetables such as bell peppers, zucchini, carrots, sweet potatoes, or cauliflower, along with the tomatoes and lentils so they can cook through. For more tender veggies such as frozen peas or leafy greens like spinach, kale, or Swiss chard, stir them in during the last 5–10 minutes of cooking to let them wilt and integrate into the curry.
Instant Pot Adaptation: To make this curry in an Instant Pot, use the sauté function to cook the onion, garlic, ginger, chili (if using), and spices as directed. Add the diced tomatoes, 2 cups of vegetable broth, red lentils, and soy sauce. Close the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure. Stir in the coconut milk and lime juice, and adjust the consistency with additional broth if needed. Garnish with fresh cilantro before serving.
Slow Cooker Adaptation: For a slow cooker, skip the sauté step for simplicity or sauté the onion, garlic, ginger, and spices in a skillet first for extra flavor. Add the sautéed mixture to the slow cooker along with the diced tomatoes, 2–3 cups of vegetable broth, red lentils, and soy sauce. Cook on low for 6–8 hours or high for 3–4 hours, until the lentils are tender. Stir in the coconut milk and lime juice during the last 15–20 minutes of cooking. Garnish with fresh cilantro before serving.
Nutrition
Serving: 1 serving (recipe makes 6 servings) | Calories: 295kcal | Carbohydrates: 29g | Protein: 11g | Fat: 17g | Saturated Fat: 15g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 589mg | Potassium: 657mg | Fiber: 11g | Sugar: 4g | Vitamin A: 273IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 6mg
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