This Red Lentil Curry is SUCH a delicious curry recipe ready in an hour! It’s made easily in one pot, is vegan and freezes so well!

This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com

Can I share a secret with you? It’s been a while since I last cooked. I mean, I’ve cooked to eat dinner, and oatmeal for breakfast, but after I created all those recipes for the ebook I went into a real and serious burnout mode. Writing a book is such a fun and challenging process, and at the same time, is a pretty exhausting process. I’ll say this – I don’t regret anything. I’m so glad to have finally created my first Jessica in the Kitchen product AND so grateful that the Mr. really took over with ALL the meals.

It feels amazing to be back and I’m really glad to be sharing this insane Red Lentil Curry. Oh my gosh. If you love my Coconut Chickpea Curry you’re going to FLIP for this.

This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com

First things first – thank you to everyone for the OVERWHELMING support I got for my ebook!! Honestly, you’re the best. It was the kind of motivation that I needed to jump right back into creating even more delicious recipes to share with you. This Red Lentil Curry is exactly that. Friends, this curry is SO flavourful! I know, I know, I say that all the time, but I HAD THIS FOR BREAKFAST.

This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com

Let’s pause right there. I *never* have anything but breakfast foods for breakfast. It’s sort of part of my life code – I love breakfast foods so much that I shan’t ever miss a chance to eat them. I broke that for this curry dish. I found a way to really infuse flavour into those lentils and to create a curry dish your entire family will (guaranteed) enjoy.

This dish reminds me of a dal that I enjoyed while in London that honestly changed my perspective. I’ve always loved Indian food, but I honestly haven’t been the biggest lentil fan. Of course I’ve made it in many recipes but after having Black Dal from Dishoom, I almost cried.This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com

Okay, so food gets me really emotional, obviously, but to this day I can vividly remember exactly how I felt after that meal. The flavour profile of that Black Dal was unlike any other. I hope to recreate it one day, but for now, this red lentil curry thoroughly reminds of that dal. I’m not 100% sure whether this curry contains what constitutes a dal dish, but I know for sure that it’s a true winner. All the ingredients here lend a helping hand – the spices, the tomatoes and onions, the coconut milk, the lime – they all come together to create a dish you’ll want to be making and eating over and over. The Mr. is literally eating it again right now as I type this.

This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com

I wanted the flavours to come together easily for you, so I went ahead and also added red curry paste to the dish. It really packs that punch I was looking for, and goes beautifully with the fresh spices included. P.S. I use this red curry paste which is vegan and gluten free. I’m now convinced I’ll be using lentils way more than I have been before. They’ve proven to be very versatile and really helped to stretch this dish to serve a LOT of people. It doubles so easily, and I love that it freezes really well. Perfect for the upcoming cold months.

P.S. 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. Enjoy, friend!

This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com

P.S. This is what I used for this recipe!

This Red Lentil Curry is SUCH a delicious curry recipe made in under an hour! It's made easily in one pot, is vegan and freezes so well! via https://jessicainthekitchen.com
Red Lentil Curry – Vegan, One Pot

Red Lentil Curry - Vegan, One Pot

Prep Time:
Cook Time:
Total Time:
Serves: 6-8
Ingredients
  • 2 tablespoons coconut oil
  • 2 medium yellow onions OR 1 red onion (7g)
  • 14 ounces/400g fresh tomatoes, diced (if using canned, do not drain)
  • 1 teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 3 garlic cloves, minced
  • 1 teaspoon freshly minced ginger
  • 2 tablespoons garam masala
  • 1 teaspoon curry powder
  • 1 tablespoon red curry paste
  • ¼ teaspoon cumin
  • 1 cup dry red lentils, rinsed
  • 2 cups filtered water
  • 13.5 ounces/383g can coconut milk
  • 1 small lime
  • garnish with red pepper flakes & chopped parsley
Instructions
  • In a deep pot over medium high heat, add the coconut oil.
  • Add in the onions and tomatoes. Grind some sea salt and ground black pepper over the mixture and stir together. Lower heat to medium and allow to cook down until juices of the tomatoes are naturally released and onions are soft and translucent, about 8 minutes.
  • Add in all the other dry ingredients in order. Stir vigorously to combine to ensure the lentils aren't stuck to the bottom. Now add the 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.
  • 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!

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If you try this Vegan Red Lentil Curry please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.

 

Notes:

HOW TO STORE: You can store this curry in an air-tight container in the fridge for up a week. It’s an excellent candidate for freezing and can be stored in the freezer for up to a month.

A FEW NOTES:

1. This curry lasts for at least 5 days in the fridge as leftovers.

2. You can serve with whole wheat naan bread, basmati rice, or even crispy tortilla chips.

3. You can add so many extra ingredients to this curry. I love adding spinach and other veggies to add even more flavour and body to it.

 

TO ADD HEAT:

1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.

2. Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.

3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.

by Jessica
It's That Easy - Your Guide to a Healthier, Meatless Lifestyle

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22 comments

  1. I can have this for the breakfast too. Looks super delicious and comforting, Jessica.

  2. Chantelle Lotter says:

    Hi Jessica, I made this curry last night, it was absolutely perfect! Even my carnivorous loving husband enjoyed it and said I can finally get my Meat Free Mondays, if I serve this curry again! 🙂 It was incredibly satisfying without being heavy. Absolutely loved it, so much so, I am having some for Breakfast right now! Lol

    • Jessica says:

      Hey Chantelle,

      Yay I am SO happy to hear this!! Also, YAY for breakfast lentil curry!! Thanks so much for your feedback!!

  3. val Anderson says:

    Have just made this and it looks really delicious

  4. Michelle says:

    Hi Jessica, do I just add dry lentils to the mixture or do these need to be cooked first before adding. Many thanks x

  5. Michelle says:

    Hi, do I just add dry lentils to the mixture or do these need to be cooked first before adding. Many thanks x

  6. Michelle says:

    Hi, do I just add dry lentils to the mixture? thanks x

    • Jessica says:

      Hi Michelle!

      You add the dry lentils to the mix. I hope that helps and that you enjoy!!

  7. Katelyn says:

    Jessica – this looks AMAZING!! I’ve been craving lentils and I think I want to attempt to make this tonight! xo

  8. Llona Noble says:

    Hi Jessica, I made this recipe for dinner last Thursday and it was delicious. I sent some home with my daughter, also, as her hubby is Vegan and they both loved it. I added chopped sweet potato, just to put a bit more ooompf into it and it was really lovely. I will do it again soon. Another great recipe. I haven’t been able to get coconut oil her in Australia, so I use Canola or Peanut oil, but it doesn’t seem to make it taste anything other than delicious!

    • Jessica says:

      Hi Llona,

      Oh I’m SO happy to hear this! Also love your additions and so glad your daughter and her husband loved it too!! Thanks so much for sharing with me!!

  9. Jacky says:

    This was SO good. It’s even better the next day actually! Next time I”m going to make it then serve the following day. Thanks for another amazing recipe!

    • Jessica says:

      Hi Jacky,

      Aww I’m so happy to hear this!! Thanks so much for letting me know and you’re so welcome!! I totally agree – it is SO good the next day!!

  10. Kelli says:

    Hi Jessica!

    This looks awesome! I’m new to meal prepping and making vegetarian/vegan meals. I think this will be my lunch for next week wth some brown basmati rice!

  11. Carys says:

    Love, live, love this recipe. It’s the first of the website I’ve tried and it was delicious! I added some chilli paste (just before the summer stage) and it really impressed my guests. It makes a great amount too so I don’t have to cook again today!
    Can’t wait to try more recipes

    • Jessica says:

      Hi Carys,

      Yay I’m so so happy to hear this!! Love your addition and I agree – it makes a great amount! Thanks so much for sharing with me!!

  12. Amy says:

    Oh. My. God!!!!! Winner!!!!!
    This was ridiculously delicious, and such a major yum for my guy who seriously would have eaten three (pasta sized) bowls of it if there was any more left. Thank you, Jessica!

    • Jessica says:

      Hi Amy,

      Oh yay haha SO happy to hear you both enjoyed!! Wanting three pasta sized bowls is a HUGE compliment haha! You’re SO welcome and thanks so much for sharing your feedback with me!!

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