Easy Red Lentil Curry for Healthy Weeknight Comfort

Red lentil curry is one of those hearty, satisfying dishes that checks every box. It’s easy to cook, budget-friendly, loaded with plant-based protein, and deeply flavorful. Whether you’re a long-time curry lover or just looking for a meat-free option that doesn’t compromise on taste, this red lentil curry is a go-to recipe worth adding to your rotation.

Why Red Lentils Work So Well

Red lentils are small, fast-cooking legumes that break down easily and create a creamy texture when simmered. Unlike green or brown lentils, they don’t hold their shape much, which is exactly what makes them perfect for a curry base. They soak up spices beautifully, thicken naturally, and offer a rich, stew-like consistency without needing cream or flour.

Not only are they rich in protein, but red lentils are also a good source of fiber, iron, folate, and magnesium. One cup of cooked red lentils packs nearly 18 grams of protein and keeps you full for hours.

Ingredients You’ll Need

This red lentil curry recipe leans on pantry staples with a few fresh ingredients for depth and brightness. Here’s a breakdown:

• 1 cup dried red lentils, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon cumin seeds or ground cumin
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon paprika or chili powder (optional for heat)
• 1 can (14 oz) diced tomatoes
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 2 to 2½ cups vegetable broth or water
• Salt to taste
• Juice of half a lime or lemon
• Fresh cilantro for garnish

Optional add-ins: spinach, peas, or chopped carrots if you want extra veggies.

How to Make Red Lentil Curry

The process is straightforward, even if you’re not an experienced cook. This is a one-pot recipe, making cleanup simple and fast.

Step 1: Sauté the aromatics
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds. Then add chopped onion and sauté until soft and translucent, about 5 to 7 minutes. Stir in the garlic and ginger, cooking for another minute.

Step 2: Add spices and tomatoes
Sprinkle in turmeric, coriander, garam masala, and paprika. Stir for 30 seconds to toast the spices, which helps unlock their full flavor. Add the canned tomatoes and cook for 5 minutes, letting the mixture reduce slightly.

Step 3: Simmer the lentils
Add rinsed red lentils, coconut milk, and 2 cups of broth or water. Stir well and bring the mixture to a gentle boil. Lower the heat, cover, and simmer for 20 to 25 minutes, stirring occasionally so the lentils don’t stick to the bottom.

Step 4: Adjust and finish
Check the consistency. If the curry feels too thick, add more broth until it reaches your preferred texture. Add salt to taste and squeeze in fresh lime or lemon juice to brighten everything up.

Step 5: Serve and garnish
Serve hot, topped with chopped cilantro. Pair with warm basmati rice, naan, or even quinoa for a protein boost.

Pro Tips for Best Flavor

• Toast your spices for better depth. Even 30 seconds of dry heat wakes them up.
• Use full-fat coconut milk if you want a creamier texture, but light coconut milk also works well for a lighter meal.
• Let the curry rest for 10 minutes after cooking. This helps flavors meld together beautifully.
• Make it in advance. Red lentil curry tastes even better the next day, making it ideal for meal prep.

Variations to Try

• Spicy Version: Add a finely chopped green chili or a pinch of cayenne with the other spices.
• Greens Boost: Toss in a handful of baby spinach or kale during the last 5 minutes of cooking.
• Protein Mix-Up: Add chickpeas or tofu cubes if you want extra bulk.
• Tangy Twist: Stir in a spoonful of plain yogurt or tamarind paste for a hint of tang.

Storing and Reheating

Red lentil curry keeps well in the fridge for up to 5 days in a sealed container. It also freezes beautifully. Just let it cool fully before storing in freezer-safe portions. Reheat gently on the stovetop or in the microwave, adding a splash of water if it thickens too much.

Is It Gluten-Free and Vegan?

Yes, this red lentil curry is naturally gluten-free and vegan. Just make sure your broth and canned goods don’t contain any hidden gluten or animal-based additives.

Nutrition Snapshot (per serving)**

• Calories: ~320
• Protein: 14-18g
• Carbohydrates: 35-40g
• Fiber: 8g
• Fat: 12-15g

It’s a well-balanced dish that keeps you full without feeling heavy.

Final Thoughts

Red lentil curry is one of those recipes that proves comfort food can also be healthy and practical. Whether you’re cooking for yourself, your family, or prepping meals ahead, this dish delivers every time. It’s warm, filling, and rich in flavor without needing hours in the kitchen or expensive ingredients.

Add this to your weeknight dinner list and enjoy a meal that feels both nourishing and indulgent in the best way possible.