Spicy Red Lentil Curry

This Spicy Red Lentil Curry is a flavorful and hearty dish that combines the warmth of spices with the creaminess of red lentils. It’s a perfect comfort food for chilly evenings or when you’re in the mood for something cozy but still healthy. This curry is easy to make, nutritious, and great for meal prep!

Why You’ll Love This Recipe

• Simple and quick: Made with pantry staples like red lentils and common spices, this curry can be whipped up in under an hour.
• Nutrient-packed: Lentils are a fantastic source of plant-based protein, fiber, and essential vitamins and minerals.
• Customizable: You can easily adjust the spice level or add more vegetables to suit your taste.
• Vegan and gluten-free: Perfect for those following a plant-based or gluten-free diet.
• Great for leftovers: This curry tastes even better the next day, making it an ideal dish for meal prep.

Ingredients

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

• Red lentils
• Onion
• Garlic
• Ginger
• Tomatoes
• Coconut milk
• Vegetable broth or water
• Curry powder
• Ground cumin
• Ground turmeric
• Ground coriander
• Red chili flakes (optional for extra heat)
• Fresh cilantro (for garnish)
• Salt and pepper to taste
• Oil for cooking

Directions

1. Prepare the base: In a large pot, heat some oil over medium heat. Add the chopped onions and sauté until they become soft and translucent.
2. Add aromatics: Stir in the minced garlic and grated ginger. Cook for about 1-2 minutes, until fragrant.
3. Spice it up: Add curry powder, cumin, turmeric, coriander, and red chili flakes if using. Stir the spices into the onion mixture and cook for another minute.
4. Add tomatoes and lentils: Pour in the diced tomatoes and red lentils. Stir everything together.
5. Add liquid: Pour in the vegetable broth (or water) and coconut milk. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally, until the lentils are tender.
6. Season and serve: Once the lentils are fully cooked and the curry has thickened, season with salt and pepper. Garnish with fresh cilantro before serving.

Servings and Timing

• Servings: This recipe yields 4-6 servings.
• Preparation time: 10 minutes
• Cook time: 30-35 minutes

Variations

• Add vegetables: Feel free to add veggies like spinach, sweet potatoes, or carrots for extra texture and nutrition.
• Adjust spice level: If you prefer a milder curry, reduce or omit the red chili flakes. For extra heat, you can add fresh chopped chili or a dash of cayenne pepper.
• Use different lentils: If you don’t have red lentils on hand, you can use yellow lentils or split peas. Keep in mind that cooking times may vary slightly.
• Protein boost: For added protein, toss in cooked chickpeas, tofu, or paneer towards the end of cooking.

Storage/Reheating

• Storage: Store leftover curry in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: You can also freeze this curry in a freezer-safe container for up to 3 months. Be sure to thaw it overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally until heated through. You can also microwave individual portions for about 1-2 minutes, adding a splash of water or broth to loosen the curry if needed.

FAQs

How do I prevent lentils from becoming mushy?

To avoid mushy lentils, cook them on low heat and monitor them closely. Stir occasionally, and make sure not to overcook them.

Can I use canned lentils instead of dried lentils?

Yes, but keep in mind that canned lentils are already cooked, so you will need to reduce the cooking time. Add them towards the end of the cooking process to avoid overcooking.

Is this recipe spicy?

It can be! The spice level depends on how much red chili flakes or other hot spices you use. You can easily adjust the heat to your preference.

Can I make this curry in advance?

Yes, this curry is great for meal prep. It actually tastes better the next day as the flavors have more time to meld together.

Can I substitute coconut milk?

If you’re not a fan of coconut milk or want a lighter option, you can use almond milk or cashew cream instead. The flavor will be slightly different but still delicious.

What can I serve with this curry?

This curry pairs well with basmati rice, naan, or quinoa. You can also serve it with a side of steamed vegetables or a simple salad.

How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 4-5 days. For longer storage, freeze the curry for up to 3 months.

Can I make this in a slow cooker?

Yes, you can make this in a slow cooker. Add all ingredients (except the coconut milk and cilantro) and cook on low for 6-8 hours or high for 3-4 hours. Stir in the coconut milk at the end and garnish with cilantro.

What type of lentils are best for this curry?

Red lentils are ideal for this recipe as they cook quickly and break down to create a creamy texture. You can experiment with other lentils, but the consistency may vary.

Can I make this oil-free?

Yes! To make this recipe oil-free, simply sauté the onions, garlic, and ginger in a small amount of vegetable broth or water instead of oil.

Conclusion

This Spicy Red Lentil Curry is a versatile, nutrient-dense, and delicious meal that you’ll want to make again and again. It’s easy to prepare, packed with flavor, and suitable for a variety of dietary preferences. Whether you’re looking for a quick weeknight dinner or a dish to meal prep for the week, this curry has you covered. Enjoy it with your favorite sides and adjust the recipe to suit your tastes!

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