Name: Spicy Red Lentil Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian-Inspired
Ingredients: 1 cup red lentils, rinsed; 1 tablespoon coconut oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 1 green chili, finely chopped (adjust to taste); 1 teaspoon cumin seeds; 1 teaspoon turmeric powder; 1 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/2 teaspoon red chili powder (optional); 1/2 teaspoon garam masala; Salt to taste; 1 medium tomato, chopped; 1 can (14 oz) full-fat coconut milk; 1 1/2 cups water; Juice of half a lemon; Fresh cilantro, chopped (for garnish)

A bold and comforting bowl of red lentils simmered in aromatic spices, coconut milk, and a touch of heat—this spicy red lentil curry is my go-to when I want something hearty, healthy, and satisfying in a hurry. It’s fully plant-based, deeply flavorful, and comes together in just under 30 minutes, making it perfect for a quick weeknight meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup red lentils, rinsed

1 tablespoon coconut oil

3 cloves garlic, minced

1 medium onion, finely chopped

1-inch piece fresh ginger, grated

1/2 teaspoon smoked paprika

1 green chili, finely chopped (adjust to taste)

1 teaspoon cumin seeds

1/2 teaspoon red chili powder (optional for extra heat)

1 teaspoon turmeric powder

1 teaspoon ground coriander

1/2 teaspoon garam masala

1 medium tomato, chopped

Salt to taste

1 can (14 oz) full-fat coconut milk

1 1/2 cups water

Juice of half a lemon

Fresh cilantro, chopped (for garnish)

Directions

I start by heating coconut oil in a medium pot over medium heat.

I add cumin seeds and let them sizzle for 30 seconds until fragrant.

Then I stir in the chopped onion and sauté for 4-5 minutes until soft and translucent.

Next, I add garlic, ginger, and green chili, cooking for 1-2 minutes until everything is aromatic.

I stir in turmeric, coriander, paprika, red chili powder (if using), and salt.

After that, I toss in the chopped tomato and let it cook down for about 3 minutes until soft.

I add the rinsed red lentils, coconut milk, and water, stirring everything together well.

I bring the curry to a gentle boil, then lower the heat and simmer uncovered for 15-20 minutes, stirring occasionally until the lentils are soft and the curry thickens.

Once it’s done, I stir in garam masala and lemon juice, adjusting seasoning if needed.

I serve it hot, garnished with fresh cilantro, alongside warm naan or basmati rice.

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 310 kcal per serving

Variations

I sometimes swap green chili for red chili or leave it out for a milder version.

When I want extra veggies, I toss in chopped spinach or kale during the last few minutes of cooking.

For a thicker stew-like consistency, I reduce the water slightly.

I’ve also tried adding a spoonful of peanut butter for a creamy, nutty twist—it’s surprisingly delicious.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. This curry also freezes well for up to 3 months. When reheating, I use a saucepan over low-medium heat or microwave it, adding a splash of water or coconut milk if it thickens too much.

FAQs

What type of lentils work best for this curry?

I always use red lentils because they cook quickly and break down into a creamy texture, which is perfect for curry. Other lentils like green or brown take longer and won’t give the same result.

Can I make this curry ahead of time?

Yes, I often make it a day in advance. The flavors deepen overnight, making it even tastier the next day.

Is this curry very spicy?

The heat level is adjustable. I like a little kick, so I add the optional red chili powder. But if I’m serving it to those who prefer mild food, I reduce or omit the chili.

Can I use light coconut milk instead of full-fat?

Yes, I’ve tried it with light coconut milk. The result is still delicious, just a bit less creamy. Full-fat gives the richest texture.

What can I serve with this curry?

I usually serve it with basmati rice or warm naan. For a low-carb option, I sometimes go with cauliflower rice.

Conclusion

This spicy red lentil curry has become a staple in my kitchen because it’s flavorful, quick, and endlessly comforting. Whether I’m short on time or just craving something warm and nourishing, I keep coming back to this recipe. It’s simple, satisfying, and the kind of dish I feel good about eating and serving to others.

📖 Recipe: