One-Pot Red Lentil Curry
This red lentil curry is classic vegan comfort food! It’s a one-pot recipe that comes together in under an hour and it’s ideal for meal prep too.
If you love my coconut chickpea curry and Thai green curry, you’re going to flip for this red lentil curry. It’s every bit as flavourful, just as easy, and it comes together lickety-split. What’s not to love?!
When it comes to vegan proteins, lentils might not have the same excitement factor as those over-hyped supermarket faux meats, but this humble little legume brings a whole lot of goodness to this curry.
Of course, all the other ingredients here lend a helping hand—the spices, the tomatoes and onions, the coconut milk, the lime. Everything comes together to create a dish you’ll want to make (and eat) again and again.
And if you like to get creative in the kitchen, the world is your oyster with this dish. Feel free to try this red lentil curry with spinach, tofu, cauliflower, and even potatoes! It’s easily customisable, but also absolutely amazing just as it is.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Coconut oil – I love using coconut oil in curries, but another neutral-flavoured cooking oil can be used instead.
- Yellow or red onion
- Fresh tomatoes – Or substitute canned.
- Sea salt
- Ground black pepper
- Garlic cloves
- Ginger
- Garam masala
- Curry powder – Use a mild curry powder if you’re not a fan of spicy food; hot or Madras curry powder is perfect for palates that can handle a little more heat!
- Red curry paste – Some brands contain shrimp paste or fish sauce, so be sure to check the ingredients.
- Cumin
- Dry red lentils
- Filtered water
- Coconut milk – Full-fat coconut will give you the creamiest red lentil curry, but you can substitute lite if you want.
- Lime
- Red pepper flakes and chopped parsley – For garnish.
Can I Substitute Brown Lentils for Red?
Technically speaking, you can substitute brown lentils for red in a curry like this. That said, brown lentils will require more cooking time to reach the smooth, creamy consistency of red lentils; they’ll also have a less appetizing colour in the curry.
How to Make Red Lentil Curry
Once you’ve created a mise en place for your ingredients, the rest of this recipe is a cinch!
Cook the onions. Melt the coconut oil in a deep pot set over medium high heat. Add the onion, garlic, and ginger. Stir, then lower the heat to medium and cook for about 6 minutes, or until the onions are translucent and the ginger and garlic are fragrant.
Add the spices and lentils. Add in all the remaining dry ingredients and stir to combine to keep the lentils from sticking to the bottom of the pot. Pour in the water and coconut milk and stir again.
Simmer. Bring the curry to a boil, then reduce the heat to medium-low. Partially cover the pot and simmer for about 35 minutes, stirring occasionally.
Finish. Season to taste and remove the curry from the heat. Stir in a squeeze of lime juice, cool slightly, then serve.
Tips for Success
Here are some tips and pointers for perfect red lentil curry:
- Check your lentils at the 20 minute mark. Like all pulses, the cooking time of lentils depends on how long they’ve been sitting on the store shelf! Some may be finished cooking in as little as 20 minutes, while older lentils may need longer.
- Add more water if needed. If the liquid has cooked off before the lentils soften—or if you prefer a more soup-like curry—you can add more water to the pot.
- Take some shortcuts. To save time, you can use pre-minced garlic and ginger from the store.
Serving Suggestions
Serve your red lentil curry with basmati rice, cauliflower rice, quinoa, or homemade vegan naan. You can also stir a handful of baby spinach into the curry when you serve it for some extra veggies!
How to Store
Any leftovers can be stored in an airtight container in the refrigerator. Red lentil curry will keep fresh for up to a week. Reheat it on the stovetop or in the microwave until it’s warmed through.
Can I Freeze This Recipe?
Yes, you can easily freeze this red lentil curry for up to a month. Make sure it’s stored in an airtight container or freezer-safe bag and defrost overnight in the refrigerator before reheating according to the instructions above.
Enjoy friends! If you make this red lentil curry, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
P.S. This is what I used for this recipe!
Vegan Red Lentil Curry
Ingredients
- 2 tablespoons coconut oil
- 1 red onion, diced, or yellow onion
- 3 garlic cloves, minced
- 1/2 tablespoon minced ginger
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- 1 teaspoon curry powder
- 2 tablespoons garam masala
- 1 tablespoon red curry paste
- 1 cup dry red lentils, rinsed
- 2 cups filtered water
- 14 ounces fresh tomatoes, diced (if using canned, do not drain) – 400g – BLEND for a smoother curry
- 13.5 ounces can of coconut milk, 383g
- 1 small lime
- garnish with red pepper flakes & chopped parsley
Instructions
- In a deep pot over medium high heat, add the coconut oil.
- Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Saute until the onions are translucent and the ginger and garlic are fragrant, about 6 minutes.
- Reduce heat to medium. Add in the sea salt, ground black pepper, ground cumin, curry powder and garam masala. Stir into the onion mix to combine. Add in the red curry paste and sauté it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add a splash of water to keep it moving.
- Add in the lentils and stir to combine. Grind some sea salt and ground black pepper over the mixture and stir together. Now add the tomatoes (blended for a smoother curry), water and coconut milk and stir again to combine thoroughly.
- Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don’t stick to the bottom. Depending on the kind of lentils you’re using, you can check around the 20 minute mark to see if your lentils have finished cooking.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
Man, this was so good. I never leave reviews on recipes but this one was that good.
I go to the gym after work and usually don’t get home until 7:30-8:00. This was great because I could let it simmer while I showered and made enough for leftovers.
Seriously, so simple and easy to make but packed full of flavor. 10/10
Your recipe calls for parsley, but every picture, appears to have cilantro on top. Can you clarify?
Hi Elizabeth, it’s flat leaf parsley that you’re seeing in these photos! You can however use cilantro if you prefer!
I’ve tried a lot of red lentil curry recipes and what sets this one apart is the combination and proportions of the spices. They work beautifully together and the whole family loved this dish! Hot tip: if your kid doesn’t like chunks of tomatoes (like mine), give them a quick blitz in the blender to break them up before adding to the pot.
How many cups is one serving?
Hi Kinsee,
the best way to determinate the serving sizes is to divide it up after cooking! It’s hard to say “1 cup=1 serving” since different cut vegetables can greatly alter this, so it’s best to use finalised dish to do it! For like 6 servings, I usually divide in half, then each half into 3!
This was so delish! Both of my kids loved it and asked me to make again. #winning
What a delicious recipe! It’s so very flavorful. I added some sliced carrots and stirred in some spinach at the end of cooking. Thanks a lot for this recipe.
Thanks for sharing this! Easy and yummy 🙂 I added in a half tsp of turmeric cuz I couldn’t help myself.
Hey, so the instructions say to add the tomatoes in step 4 but the pictures show the tomatoes in with the onions in step 1?
Hi Brian,
Correct – I did change the actual ingredient structure after the photos were shot for a better tasting recipe and more flavourful! So you can follow the written recipe hope that helps!
I made this curry tonight and it was fire🔥🔥 it’s my meal prep so I used the whole bag (instead of half) and it was well worth it. Also good for anxious cooks who procrastinate when a recipe seems intimidating. I cut everything, cooked the veggies and mixed everything until you put it all to boil. Instead I used my rice cooker to finished the job😁 Cook, mix, rice cooker to finish while also being the most delicious recipe I’ve made (that’s not baking)! Easy and tasty!