Also known as Masoor Dal, this vibrant dish is overflowing with nourishing pulses, herbs and spices.
One of the heartiest (yet not the hardest) dishes I’ve ever made is red lentil curry, and it’s become a precious staple in my home, no matter who I’m serving. Other than the fact that it’s bursting with flavor, it’s also nutritious and easily customizable.
Want to add more protein? Choose from an array of meat, or whip up some Crispy Baked Tofu to put on top. Craving more colorful veggies? Stir in some Air-Fryer Peppers or serve with Cumin-Roasted Carrots. While red lentil curry is a staple in Indian cuisine, it also pairs with a multitude of different dishes, so you can make a multicultural buffet fit for a king or queen!
I love having a red lentil curry as part of my weekly meal rotation. It’s an affordable and easy dish to whip up on weekdays when I’m hungry and tired from working, but it also feels fancy enough to be a “treat yourself” meal at the weekend. I dress it up by pairing it with a glass of wine, or just keep things simple with canned chickpeas; either way, red lentil curry never fails to nourish me. I hope it does the same for you and your family, too!
Is Red Lentil Curry Healthy?
Red lentil curry is a wholesome meal that supplies a good portion of protein and fiber. It’s also high in vitamins and quite filling. Plus, it’s gluten-free, vegan, and sugar-free! To make your curry even healthier, consider adding spinach, green beans, peas, or eggplant for extra nutrients.
The Mysterious Myth And Humble History of Red Lentils
In Hindu mythology, it is said that the cow goddess, Kamdhenu, was attacked by King Shastrabahu Arjuna and wherever her drops of blood fell, red lentil plants grew. Historically speaking, lentils have been cultivated in the Middle East, the Mediterranean, and all around the world for centuries. In Indian cooking, the word dal refers to lentils, but it also describes the thick and soupy lentil stew that can made from them. Just like this dish, which is also known as masoor dal.
How to make ahead and store
Let red lentil curry cool to room temperature before storing it in an airtight container in the refrigerator. It will last like this for 3 to 4 days. Reheat on the stove at medium temperature with a splash of broth, stirring occasionally so it heats evenly. For longer storage, you can pour it into a freezer bag and freeze for up to 3 months, then let it thaw in the refrigerator before reheating.
Serving Suggestions
The classic way to serve red lentil curry is with some steamy white rice or warm naan. I enjoy it with Coconut Rice or this Coconut Cilantro Lime Rice because the sweetness balances out the spice nicely. Garnish with fresh cilantro or parsley, and you’ve got one heavenly meal on your hands.
You might also enjoy it with a Naan Pizza, fusing Indian and Mediterranean flavors into a lovely lunch. I like to top mine with Indian Roasted Cauliflower and/or Roasted Mini Potatoes for extra veggies, too!
Ingredients
- 1 cup dry red lentils
- 1 1/2 tablespoons coconut oil
- 1 small onion finely chopped
- 4 cloves garlic minced
- 1 tablespoon ginger minced
- 3/4 teaspoon ground turmeric
- 2 teaspoons yellow curry powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper optional
- 1 can (14 ounces) crushed tomatoes
- 2 1/3 cups vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- Salt to taste
- Fresh cilantro chopped, for garnish
- Cooked rice or naan bread for serving
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear.
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until onions are translucent and the mixture is fragrant.
- Stir in turmeric, curry powder, cumin, and cayenne pepper. Cook for about 1 minute, or until spices are well combined and aromatic.
- Add the rinsed lentils, crushed tomatoes, vegetable broth, and coconut milk to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil, then reduce heat and simmer for 20 minutes, or until lentils are tender and the curry has thickened. Stir occasionally while cooking to prevent lentils from sticking to the pot.
- Season with salt to taste. Garnish with fresh chopped cilantro before serving. Serve with cooked rice or naan bread.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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