Lentil Curry
The first time I made Lentil Curry, it was a chilly winter evening, and I craved something warm, nourishing, and vibrant. As the snow fell gently outside, I was reminded of my travels through India, where the spices danced in the air and the rich aromas filled the streets. I gathered my ingredients, feeling the anticipation grow as I chopped the vegetables and mixed the vibrant spices. The moment I added the coconut milk and lentils to the pot, I knew I was on my way to creating something magical. As it simmered, the flavors melded together beautifully, and the warmth of the spices enveloped my kitchen, bringing back memories of shared meals and laughter.
This Lentil Curry isn’t just a dish; it’s a hug in a bowl, perfect for those cold winter nights or any time you need a little comfort. Each spoonful offers a balance of health and flavor, making it not only satisfying but a wholesome option for everyone at the table. I love how versatile it is, allowing you to adjust the spice levels and ingredients based on what you have on hand. Whether you serve it over basmati rice or with some warm naan, this curry has a way of bringing people together.
So, if you’re looking for a dish that’s packed with flavor and comfort, I invite you to dive into this recipe. Your taste buds will thank you, and the warmth of the spices will surely turn any ordinary meal into a celebration!
Recipe Snapshot
1 hr 5 mins
25 mins
40 mins
Medium
350 kcal
14 g
Vegan, Gluten-Free
14 g
Large pot
Why This Lentil Curry Is So Good
It’s Incredibly Nourishing
The beauty of Lentil Curry lies in its ingredients. Lentils are not only a great source of protein but also packed with fiber, vitamins, and minerals. They give you that cozy feeling while filling you up without heavy calories.
It’s Easy to Make
This recipe is as simple as it gets! With minimal prep and straightforward steps, you can whip up a delicious Lentil Curry in no time. It’s perfect for busy weeknights or lazy weekends.
Versatile Ingredients
You can tailor this recipe to suit your taste preferences or what you have on hand. Swap out the vegetables, add some more spice, or even throw in some extra legumes. It can be a new surprise each time!
Perfect for Meal Prep
This curry keeps well in the fridge for several days and even tastes better the next day as the flavors develop. Making a batch at the start of the week can save you time and effort.
Great for Gatherings
Whether it’s a cozy family dinner or a festive gathering, this Lentil Curry is sure to impress. It’s a dish that can cater to vegetarians and meat-lovers alike.
Health-Conscious Option
If you’re looking for healthy, hearty meals, look no further. This curry is light yet fulfilling, offering a great alternative to heavier options without sacrificing flavor.
Key Ingredients for Lentil Curry
The ingredients in Lentil Curry create a beautiful symphony of flavors and nutrients. From the earthy lentils to the rich coconut milk, each component plays a vital role in the dish. The combination of spices such as cumin, turmeric, and ginger not only adds depth but also brings warmth, making this dish delightful and satisfying.
- 3 tablespoons unsalted butter or melted coconut oil – This is the base for the curry, adding richness and flavor.
- 1-1/2 cups finely diced yellow onion – Adds sweetness and depth to the curry.
- 1 cup finely diced carrot – Brings a natural sweetness and beautiful color.
- 1 tablespoon finely minced garlic – Essential for that aromatic base.
- 1-1/2 tablespoons finely minced ginger – Adds a warm, spicy note that complements the dish.
- 2 tablespoons red curry paste – This is where the magic begins; it’s packed with flavor!
- 1 tablespoon yellow curry powder – For added warmth and color.
- 1-1/2 teaspoons garam masala – A fragrant spice blend that rounds out the flavor.
- 1-1/2 teaspoons paprika – Adds a touch of smokiness to the mix.
- 1-1/2 teaspoons ground coriander – Provides a citrusy flavor.
- 1 teaspoon ground cumin – Introduces earthy notes.
- 3/4 teaspoon ground turmeric – Gives the dish its vibrant color and health benefits.
- Salt and pepper – Essential for seasoning to taste.
- 1 (14.5-ounce) can fire-roasted crushed tomatoes – Adds acidity and richness.
- 1 teaspoon granulated sugar – Balances the acidity of the tomatoes.
- 1 cup uncooked lentils (green or brown) – The star ingredient that makes this dish hearty.
- 1 (14.5-ounce) can coconut milk – Brings creaminess and richness.
- 3 cups vegetable broth or stock – For cooking the lentils to perfection.
- 1/3 cup finely chopped cilantro – Freshness to finish off the dish.
- 1 lemon (optional) – For a zesty kick.
- Cooked basmati rice (optional) – Perfect for serving alongside the curry.
The Method for Lentil Curry
Making Lentil Curry is a delightful experience. As you layer the flavors and watch the ingredients transform, it becomes a journey of its own. Let’s dive into the steps!
Start by measuring the lentils and picking through them to remove any debris or shriveled bits. This is a crucial step to ensure a lovely texture in your dish. After that, rinse them thoroughly with water and let them soak in a bowl covered with room-temperature water for about 15 to 20 minutes. Soaking helps them cook evenly and ensures they become tender.
While the lentils soak, prep your veggies. Finely dice the onion and carrot, and finely mince the garlic cloves and ginger. The combination of these ingredients forms the aromatic base of your curry. Their flavors will meld beautifully as they cook.
Next, add butter or coconut oil to a large pot and heat it over medium. Wait for the butter to melt or the oil to shimmer, then add the diced onion, garlic, and ginger. Cook and stir for about 3 to 4 minutes. You’ll want the mixture to turn golden and fragrant.
Afterward, add the diced carrot and continue to cook for another 6 to 8 minutes, stirring occasionally. You’re looking for a nice golden color on the vegetables, but be cautious not to let anything burn. If it starts to brown too much, reduce the heat slightly.
While the veggies are cooking, measure out your spices: red curry paste, yellow curry powder, garam masala, paprika, ground coriander, ground cumin, and ground turmeric. Add these delicious spices to the pot along with salt and pepper. I typically add about 1 and 1/4 teaspoons of salt and a 1/2 teaspoon of pepper. Increase the heat to high, and stir constantly for 1 to 2 minutes until the spices are fragrant.
Then it’s time to add in the fire-roasted crushed tomatoes. Reduce the heat back to medium and let everything stir and cook for about 1 minute. Make sure to scrape the bottom of the pot to release any browned bits, as they are packed with flavor. Stir in the sugar to balance the acidity of the tomatoes.
By now, the lentils should be thoroughly drained. Add them to the pot along with the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce it to a gentle simmer. Cover the pot with a lid and cook for around 30 minutes. Make sure to stir every 8 to 10 minutes to prevent sticking.
Once 30 minutes have passed, remove the lid and let everything simmer for another 5 to 8 minutes. You want the curry to become thick and creamy, and the lentils should be completely tender. If the mixture thickens too much, feel free to add a splash of broth.
Finally, stir in the finely chopped cilantro and, if desired, add the zest and juice of a lemon for that extra zing! Taste the dish and adjust any seasonings as necessary. The flavors should be vibrant and singing. Serve your Lentil Curry hot over cooked basmati rice if you wish, and enjoy!
Things Worth Knowing
- Cooking Lentils: Different types of lentils have various cooking times. Green and brown lentils usually take around 30 minutes, while red lentils cook quicker.
- Spice Adjustment: If you prefer a spicier curry, feel free to increase the amount of red curry paste or add some chili powder.
- Thickening the Curry: If your curry is too thin, simmer it uncovered for a few more minutes to allow excess liquid to evaporate.
- Using Different Vegetables: You can add other vegetables like spinach or bell peppers for additional nutrition and flavor.
Pro Tips and Tweaks
When it comes to Lentil Curry, there are plenty of ways to enhance your experience. Here are some tips to elevate your dish even further!
- Storage: Store leftover Lentil Curry in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave.
- Freezing: You can freeze the Lentil Curry for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers.
- Pairing: Serve the curry with warm naan or pita bread for a delightful pairing.
- Garnishes: Top your curry with fresh herbs like cilantro or mint for an extra pop of freshness.
- Variation: Add some diced potatoes or sweet potatoes for added heartiness.
- Meal Prep: Make a larger batch on the weekend and portion it out for quick meals throughout the week.
Accompaniments for Lentil Curry
When serving Lentil Curry, the right accompaniments can truly elevate the meal. Here are some suggestions:
- Cooked Basmati Rice: This is the classic pairing. The fluffy rice soaks up the flavors of the curry beautifully.
- Naan Bread: Soft, pillowy naan is perfect for scooping up the curry and adds a delightful texture.
- Salad: A refreshing salad with cucumber, tomatoes, and onions can offer a nice balance to the rich curry.
- Yogurt: A dollop of plain yogurt or raita can add a cooling effect, complementing the spices perfectly.
- Aromatic Spices: Serve with some extra cilantro or a sprinkle of cumin and paprika as a garnish.
- Occasions: This dish is perfect for cozy winter dinners, family gatherings, or even as a comforting meal during Ramadan.
FAQ
Conclusion
This Lentil Curry is a special dish that brings warmth and comfort to your table. The combination of spices and fresh ingredients creates a wholesome meal that’s not only satisfying but also nourishing. I encourage you to try this recipe and experience the cozy flavors for yourself. It’s a wonderful way to warm up on a chilly night or to share with loved ones. Enjoy this delightful dish!
Lentil Curry
Ingredients
Equipment
Method
- Start by measuring the lentils and picking through them to remove any debris or shriveled bits. This is a crucial step to ensure a lovely texture in your dish. After that, rinse them thoroughly with water and let them soak in a bowl covered with room-temperature water for about 15 to 20 minutes. Soaking helps them cook evenly and ensures they become tender.
- While the lentils soak, prep your veggies. Finely dice the onion and carrot, and finely mince the garlic cloves and ginger. The combination of these ingredients forms the aromatic base of your curry. Their flavors will meld beautifully as they cook.
- Next, add butter or coconut oil to a large pot and heat it over medium. Wait for the butter to melt or the oil to shimmer, then add the diced onion, garlic, and ginger. Cook and stir for about 3 to 4 minutes. You'll want the mixture to turn golden and fragrant.
- Afterward, add the diced carrot and continue to cook for another 6 to 8 minutes, stirring occasionally. You’re looking for a nice golden color on the vegetables, but be cautious not to let anything burn. If it starts to brown too much, reduce the heat slightly.
- While the veggies are cooking, measure out your spices: red curry paste, yellow curry powder, garam masala, paprika, ground coriander, ground cumin, and ground turmeric. Add these delicious spices to the pot along with salt and pepper. I typically add about 1 and 1/4 teaspoons of salt and a 1/2 teaspoon of pepper. Increase the heat to high, and stir constantly for 1 to 2 minutes until the spices are fragrant.
- Then it’s time to add in the fire-roasted crushed tomatoes. Reduce the heat back to medium and let everything stir and cook for about 1 minute. Make sure to scrape the bottom of the pot to release any browned bits, as they are packed with flavor. Stir in the sugar to balance the acidity of the tomatoes.
- By now, the lentils should be thoroughly drained. Add them to the pot along with the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce it to a gentle simmer. Cover the pot with a lid and cook for around 30 minutes. Make sure to stir every 8 to 10 minutes to prevent sticking.
- Once 30 minutes have passed, remove the lid and let everything simmer for another 5 to 8 minutes. You want the curry to become thick and creamy, and the lentils should be completely tender. If the mixture thickens too much, feel free to add a splash of broth.
- Finally, stir in the finely chopped cilantro and, if desired, add the zest and juice of a lemon for that extra zing! Taste the dish and adjust any seasonings as necessary. The flavors should be vibrant and singing. Serve your Lentil Curry hot over cooked basmati rice if you wish, and enjoy!
Notes
- Tip 1: Store leftover Lentil Curry in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave.
- Tip 2: You can freeze the Lentil Curry for up to 3 months. Just let it cool completely before transferring it to freezer-safe containers.
- Tip 3: Serve the curry with warm naan or pita bread for a delightful pairing.
- Tip 4: Top your curry with fresh herbs like cilantro or mint for an extra pop of freshness.
- Tip 5: Add some diced potatoes or sweet potatoes for added heartiness.
- Tip 6: Make a larger batch on the weekend and portion it out for quick meals throughout the week.
