Intro
Cooking a simple, hearty curry feels like a small act of rebellion in my busy kitchen. It’s just lentils, spices, and a little patience, but the aroma of cumin and garlic bubbling together transforms the space. I love how this dish invites improvisation—whatever veggies I have, they find a cozy spot in the pot. It’s honest, straightforward comfort food that’s perfect for quiet evenings or last-minute dinners.
Why This Recipe Matters
Why this Red Lentil Curry matters to me
Points
- It’s a reminder that inexpensive ingredients can create something deeply satisfying, no fancy stuff needed.
- The aroma of spices simmering takes me straight back to lazy weekends at my grandma’s house.
- Making this dish is a small act of care—filling a bowl with warmth and familiarity.
- It’s a quick weeknight fix that doesn’t sacrifice flavor or texture.
- Cooking it feels like a quiet meditation, stirring slowly and listening to the crackle of cumin in hot oil.
Behind The Recipe
Behind the Recipe
Story
I first made this after a long day when I needed something nourishing and easy to throw together.
A pinch of turmeric and a splash of coconut milk turned plain lentils into a bright, creamy dish.
It became a staple when I was living alone, a way to feel cozy without fuss.
Recipe Trivia
Recipe Origin or Trivia
Points
- Red lentils are a staple in Middle Eastern, Indian, and North African cuisines, valued for their quick cook time.
- In India, this dish is often called ‘Dal’ and is part of daily meals, served with rice or bread.
- The vibrant color comes from the natural carotenoids in the lentils, which also pack nutritional punch.
- In some cultures, this curry was historically a way to stretch ingredients during tough times.
Ingredient Breakdown
Ingredient Breakdown
Bullets
- Red lentils: I love how they break down into a silky mash, creating that comforting texture. Skip if you prefer chunkier stew.
- Coconut milk: Adds creaminess and a subtle sweetness—look for full-fat for richness, or swap with almond milk for a lighter touch.
- Spices: Cumin, turmeric, chili—each one sparks in the oil, filling the kitchen with warm, smoky scents. Use fresh if possible.
- Garlic & onion: Their pungency mellows as they cook, releasing a sweet aroma that anchors the curry’s flavor.
- Tomatoes: Use canned or fresh—brightens the dish with a tangy, juicy note, balancing the earthiness of lentils.
Preparation Guide
Equipment & Tools
- Large pot or Dutch oven: For even cooking and easy stirring.
- Wooden spoon: To avoid scratching non-stick surfaces and for good grip.
- Measuring spoons and cups: To keep spices balanced.
- Knife and cutting board: For prep and quick dicing.
- Lid: To trap steam and help lentils soften.
Steps
- Heat a tablespoon of oil in the pot over medium heat (about 160°C / 320°F).
- Add chopped onion and cook until translucent, about 5 minutes—smell that sweet, earthy aroma.
- Stir in minced garlic, cumin, turmeric, and chili. Cook until fragrant, 30 seconds to a minute—listen for a crackle.
- Pour in rinsed lentils and diced tomatoes, then add 3-4 cups water or broth.
- Bring to a boil, then reduce to simmer (about 90°C / 195°F), cover partially, and cook for 20-25 mins.
- Lentils should be tender and breaking apart, with a rich, smoky smell filling the kitchen.
- Stir in coconut milk, season with salt and pepper. Simmer another 5 minutes—check for creamy consistency.
Checkpoints
- Lentils are soft and falling apart, with no crunch left.
- Color is deepened, slightly thickened with a glossy sheen.
- A rich, spicy aroma fills the room—ready to taste.
Ingredient Substitutions
- Dairy-Free: Coconut milk can be swapped with cashew cream for a nutty richness or omitted for a lighter dish.
- Vegan: Use vegetable broth instead of chicken broth—flavor remains hearty and plant-based.
- Heat Level: Adjust chili quantity—use cayenne for heat, or skip for milder flavor.
- Fresh Herbs: Add cilantro or parsley at the end—brightens up the dish with fresh, herbaceous notes.
- Spices: Ground cumin can be replaced with whole seeds toasted first—adds a smoky crunch.
Ingredient Spotlight
Ingredient Spotlight
Title
Ingredient Spotlight
Lentils
Red lentils: They cook quickly, turning into a lush, mashable texture—no soaking needed.
Their natural sweetness balances savory spices, and their vibrant hue adds visual cheer.
Coconut Milk
Creamy and smooth, it mellows spices and adds a coconut aroma that’s both rich and bright.
During cooking, it thickens slightly, giving the curry a luscious body—look for a silky consistency.
Mistakes And Fixes
Mistakes and Fixes
Bullets
- FORGOT to rinse lentils? They may cook unevenly—give them a quick rinse before adding.
- DUMPED too much water? Simmer uncovered for a few minutes to thicken it up.
- OVER-TORCHED spices? Add a splash of water or broth to mellow bitterness.
- UNDERSALTED? Finish with a pinch of salt and a squeeze of lemon to brighten.
Cooking Tips Tricks
- Toast spices in oil first for deeper flavor—watch until fragrant, about 30 seconds.
- Cook lentils on low simmer—high heat can cause them to break apart or stick.
- Use a heavy-bottomed pot for even heat distribution—prevents scorching.
- Add acid (lime/lemon) at the end—brightens flavors and balances richness.
- Stir often in the last 10 minutes—avoids sticking and helps develop creaminess.
Make Ahead Storage
Lentils taste even better the next day—store in an airtight container for up to 3 days.
Freeze in portions—up to 3 months—thaw and reheat gently, stirring often.
Reheat on low with a splash of water or broth—check for steam and aroma revival.
Flavor intensifies overnight—season again before serving.
Quick Fixes
When too thick, splash hot water or broth—stir and simmer briefly.
If too bland, add a pinch of salt, a squeeze of lemon, or a dash more chili.
Splash a bit of soy sauce or miso for umami boost—brings depth quickly.
Patch flavor with a dash of smoked paprika—adds smoky warmth.
When the curry shimmers with oil—it’s ready for the final stir.
Faqs
- Can I use brown lentils? Yes, but they take longer and stay chunkier.
- Is this dish spicy? It can be, depending on chili quantity—adjust to taste.
- Can I add vegetables? Absolutely—spinach, carrots, or sweet potatoes work well.
- How do I know when it’s done? Lentils are soft, and the curry’s thickened and fragrant.
- Can I make it gluten-free? Yes, it’s naturally gluten-free—serve with rice or gluten-free bread.
- How should I store leftovers? In an airtight container in the fridge for 3 days.
- Can I freeze it? Yes, up to 3 months—thaw and reheat gently.
- What to serve with? Rice, naan, or even a slice of crusty bread.
- How spicy can I make it? Adjust chili, cayenne, or add a dash of hot sauce.
- Any tips for extra creaminess? Stir in a spoonful of yogurt or more coconut milk at the end.
Simple Red Lentil Curry
Ingredients
Equipment
Method
- Heat the oil in a large pot over medium heat until shimmering and fragrant.
- Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes. The onion should be glossy and fragrant.
- Stir in the minced garlic, cumin, turmeric, and chili powder. Cook for about 30 seconds to 1 minute until the spices release their aroma and the mixture is fragrant.
- Add the rinsed red lentils and diced tomatoes to the pot. Pour in 3 to 4 cups water or broth, enough to cover the lentils. Stir to combine.
- Bring the mixture to a boil over high heat, then reduce the heat to low and cover partially. Let it simmer gently for 20-25 minutes, stirring occasionally, until the lentils are tender and starting to break apart.
- Once the lentils are soft and the mixture has thickened, stir in the coconut milk. Season with salt and pepper to taste, then continue to simmer uncovered for another 5 minutes until the curry is creamy and well combined.
- Check the seasoning and adjust salt or chili as desired. The curry should be thick, glossy, and fragrant, with the lentils fully broken down into a smooth, hearty sauce.
Hey there — I’m Olivia “Liv” Carter, founder, recipe crafter, and storyteller behind Crying Into The Onions. I live somewhere in the heartland of the United States, where seasons change boldly, the smell of onions sizzling in a pan is a love language, and the kitchen is my favorite place to get messy and find magic.
I started this blog to share more than just recipes — I wanted to capture the emotions, memories, and quirks that make food more than fuel. Because sometimes, cooking makes you laugh. Sometimes, it makes you cry (into the onions, naturally). And most of all, it brings people together.