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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!
What makes this Easy Red Lentil Curry extra special is the fusion of flavors. A cross between a classic Indian dal and a creamy coconut Thai curry, it's so amazing, you'll never want lentils another way again! I could eat this every week and never get bored of it.
This red lentil curry is ideal for busy days, meal prepping, and even freezing for future meals. The cozy, warming spices and luscious coconut cream will leave everyone asking for seconds. Serve it up on steamed rice, with roti or naan, for a truly comforting meal.
TIPS & TRICKS:
- Adjust the Spice Level: I like a nice spicy curry, but the heat in this dish can easily be adjusted to suit your preferences. For a mild version, use only a small amount of red chili or sambal oelek. For more spice, feel free to add extra chili or a dash of cayenne pepper. You can also omit the heat entirely for a kid-friendly version.
- Instant Pot or Slow Cooker Options: If you're short on time, the Instant Pot is a great way to get this curry ready in about 15 minutes. Simply sauté the aromatics using the sauté function, then add all the ingredients and cook on high pressure for 10 minutes. If using a slow cooker, set it on low for 6 hours or high for 3 hours-perfect for meal prep!
- Add Extra Veggies: Curries are an excellent way to use up extra vegetables before they go to waste! Spinach, peas, cauliflower, bell peppers, zucchini, carrots, kale and sweet potatoes all work wonderfully in this recipe. Check the recipe notes for tips on how to incorporate them, and feel free to add in extra veggies to boost both the nutrition and flavor of your curry.
- Lighten It Up: To reduce the calorie content, swap full-fat coconut milk for light coconut milk or use a lower-calorie alternative like unsweetened almond milk. You can also reduce the oil by sautéing the aromatics in vegetable broth or water. Stir in leafy greens, such as spinach, in the last 5-10 minutes to bulk up the curry even more.
- Freezer-Friendly: This curry is fantastic for freezing! After cooking, let it cool completely, then transfer it to an airtight container. It will keep in the freezer for up to 3 months. Just reheat when you're ready for a quick and comforting meal!
HOW TO MAKE EASY RED LENTIL CURRY:
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.
This Red Lentil Curry Recipe is...
- Super flavorful, creamy, and oh-so-delicious
- Quick and easy to make
- Perfect for meal prepping, making ahead, or freezing
More Ways to Use Lentils:
- Homemade Lentil Tofu
- Sweet Korean Lentils
- Hearty Vegan Lentil Stew
- Easy Vegan Lentil Tacos
- Curry Lentil Soup
- Lentil Shepherd's Pie
- Easy Lentil Hummus
- The Best Ever Lentil Ragu
- Puff Pastry Wrapped Lentil Loaf
If you try this recipe let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Red Lentil Curry
Servings:
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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.
Leila says
I just tried this recipe and it is great! Easy to follow, really tasty and convenient to double with non-pricy ingredients. Highly recommended!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Leila! I’m so happy you enjoyed it 😊
Alexan says
Wow your red lentil and curry is the best ever!… I eat 3 cups a day! What a great way to get all the fiber I need! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Alexan! I’m so happy you’re enjoying the curry that much 😊
David Parsely says
This was one of the tastiest things I've ever made. I varied up the ground spices a little, adding chile powder and red pepper berberie to the turmeric/coriander/cumin/cinnamon but keeping the total of ground spices to the six teaspoons you specify. I also threw in a rinsed can of chickpeas and a whole lot of chopped fresh spinach at the end. I did cut back a little on the coconut milk, since there seemed to be adequate liquid at the end, and14 ounces is a LOT. We'll be eating half and freezing the other half for a rainy day (if I can resist!).
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So thrilled you loved it so much and were able to make it your own, David 🙂
Angela Hughes says
Delicious! I made it last night - the recipe makes enough to feed a family with rice (& naan). I added spinach & cauliflower to get more veggies into it. It was a light curry, I think the juice of a whole lime helped with that. Would totally make it again.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay, so glad you loved it Angela! Love the idea of adding spinach and cauliflower, sounds perfect 😋 thanks for leaving a review!
Carissa says
Delicious and comforting! Didn't have Ginger or coriander. Added garam Masala to the spices. Omitted the peppers. Didn't need additional broth aside from the 2 cups. Paired with basmati rice. Lovely flavor overall.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carissa 😊 So glad you enjoyed it, and love your spice swap with the garam masala, sounds like a cozy and flavorful bowl!
Jackie Forney says
I made this for dinner tonight and it was absolutely delicious. I did not have coriander, so I used curry powder. Served it with brown basmati rice and a nice Sauvignon Blanc. This will definitely be on my rotation.
Jess @ It Doesn't Taste Like Chicken says
That all sounds fantastic!
Yvonne says
I made this in the IP. so thank you for these instructions.
Absolutely delicious. The very best I have eaten and this will be a regular in my home. I liked the variety of spices, put in 1/2 tsp turmeric, fish sauce in place of soya sauce, and added 1 tsp of my curry powder. I added spinach at the end of the cooking cycle. Some quinoa was in my fridge and needed to be used. The combination was very tasty.
Thank you for another great recipe.
Jess @ It Doesn't Taste Like Chicken says
Glad you enjoyed it!
Brenda B says
Made this recipe today using the instant pot method. What a great healthy, tasty lentil dish! Loved it, easy to make, used extra Thai red chili to suit is my only change. Thankyou for this one... I have never been disappointed in any of your recipes to date. Your great!!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your kind words, Brenda!
Rose Tyler says
Made this this afternoon for the extended family. We all loved it! I added some spinach, per the notes, and served with white rice and naan. It smells so delicious while cooking 🙂 Definitely adding this one to our rotation.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you and your family loved it Rose 🙂
anne says
Excellent, and so economical. I added about 1/3 of a box of frozen spinach (thawed.) Served over jasmine rice.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!
Stephanie says
Dee-licious! I added chopped kale and served over rice. It is nice having the spices listed individually rather than using curry powder so one can choose the level of heat one wants (I like heat, my husband doesn't). It's easy enough for each person to add more -- impossible to take away too much!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! That makes me so happy to hear! Thanks for sharing your thoughts!
Joyce says
Muito delisioco! So simple to make, we call it peasant food. This elevated peasant food. There is nothing like it to soothe the soul.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So comforting! Enjoy!!
issy says
first recipe i tried. Even more delicious than i imagined.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it, issy 🙂
Yves Legault says
Wow , I'm impress by the different option you propose at the end of the recipe. It's very generous from you.
Thank you
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much! Enjoy!