Spicy Red Lentil Curry

Why You’ll Love This Recipe

This curry is a simple yet flavorful dish that brings warmth and comfort. It's quick to prepare, requiring only 45 minutes from start to finish, and the use of pantry staples and fresh spices makes it both affordable and delicious. Whether you're new to cooking lentils or a seasoned pro, this dish will become a favorite for its creamy texture and spicy kick. It’s also vegan and perfect for meal prepping.

Ingredients

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

• 1 cup (~190g) red lentils
• 4 tablespoon avocado oil or olive oil
• 4 cloves garlic, finely minced
• 2-inch piece of fresh ginger, finely minced
• 2 serrano peppers, finely minced
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper
• ½ teaspoon ground coriander
• 2 teaspoon curry powder
• 1 teaspoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon kosher salt, use more as needed
• 1 teaspoon freshly cracked black pepper
• 1 (13.5-ounce/400 ml) can full-fat coconut milk
• 1 (14-ounce/400g) can crushed tomatoes
• 1 tablespoon lemon juice
• ½ cup fresh cilantro, roughly chopped

Directions

1. Rinse the lentils in cold water until the water runs clear. Soak the lentils overnight or for at least 6 hours to speed up cooking and improve nutrient absorption.
2. Heat a large, deep skillet over medium-high heat. Add the avocado or olive oil. Once the oil is shimmering, add the garlic, ginger, and serrano peppers. Cook for 3 minutes, stirring frequently.
3. Add the cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Stir and cook for 30–60 seconds, allowing the spices to release their fragrance.
4. Add the soaked lentils, crushed tomatoes, and coconut milk. Stir well. Reduce heat to low and partially cover the pan. Simmer for 20–25 minutes until lentils are soft and the curry has thickened. Add a little water if needed to achieve the desired consistency.
5. Stir in the lemon juice and cilantro. Adjust seasoning with more salt if necessary.
6. Serve with rice or flatbread, and garnish with additional cilantro.

Servings and Timing

• Servings: 3–4
• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes

Variations

• For a milder version, use just 1 serrano pepper and reduce the cayenne pepper.
• Add vegetables like spinach, carrots, or bell peppers to the curry for extra nutrients.
• For a non-vegan option, substitute the coconut milk with regular cream or milk.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheat in a saucepan over low heat, adding a splash of water or coconut milk if the curry thickens too much.

FAQs

1. Can I make this recipe without soaking the lentils?

Yes, but soaking helps to reduce cooking time and improve nutrient absorption. If you skip this step, add extra water and cook the lentils longer.

2. What can I serve with spicy red lentil curry?

This curry pairs well with rice, flatbread, or naan. You can also enjoy it with a side of roasted vegetables.

3. Can I use other types of lentils for this recipe?

Red lentils are best for this recipe, but yellow lentils or split peas can also be used if you prefer.

4. How can I adjust the spice level?

Reduce the number of serrano peppers or cayenne pepper to make the curry milder. Alternatively, add more to increase the heat.

5. Can I freeze this curry?

Yes, this curry freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

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

Light coconut milk can be used, but the curry may be slightly less creamy. For a richer flavor, stick with full-fat coconut milk.

7. Can I make this recipe in a slow cooker?

Yes, you can add all ingredients to a slow cooker and cook on low for 4–5 hours or until the lentils are soft.

8. What is the purpose of soaking lentils?

Soaking lentils reduces cooking time and helps make the lentils easier to digest by reducing phytic acid content.

9. How do I make this curry less thick?

Add a bit of water or vegetable broth during the cooking process if you prefer a thinner consistency.

10. Can I make this dish ahead of time?

Yes, this curry tastes even better the next day as the flavors continue to develop. It’s a great dish for meal prep.

Conclusion

This spicy red lentil curry is the perfect comforting dish for any season. With a balance of warming spices and creamy coconut milk, it offers both flavor and nutrition in every bite. Whether you enjoy it on its own or pair it with rice or bread, this easy-to-make curry will become a go-to recipe in your kitchen.

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Spicy Red Lentil Curry

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This Spicy Red Lentil Curry is a delicious, hearty vegan dish packed with aromatic spices, creamy coconut milk, and the earthy flavor of lentils. Perfect for a cozy dinner or meal prep, this easy-to-make curry is both nutritious and satisfying. With a kick of heat from serrano peppers and cayenne, this flavorful recipe is sure to become a favorite!

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 3–4 servings
• Category: Vegan, Curry, Comfort Food
• Method: Stovetop
• Cuisine: Indian, Vegan
• Diet: Gluten Free

Ingredients

• 1 cup (~190g) red lentils
• 4 tbsp avocado oil or olive oil
• 4 cloves garlic, finely minced
• 2-inch piece of fresh ginger, finely minced
• 2 serrano peppers, finely minced
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• ½ tsp ground coriander
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp kosher salt, use more as needed
• 1 tsp freshly cracked black pepper
• 1 (13.5-ounce/400 ml) can full-fat coconut milk
• 1 (14-ounce/400g) can crushed tomatoes
• 1 tbsp lemon juice
• ½ cup fresh cilantro, roughly chopped

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Instructions

• Rinse the lentils in cold water until the water runs clear. Soak for at least 6 hours or overnight.
• Heat a large skillet over medium-high heat. Add oil, followed by garlic, ginger, and serrano peppers. Sauté for 3 minutes.
• Stir in cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Cook for 30–60 seconds.
• Add soaked lentils, crushed tomatoes, and coconut milk. Stir to combine. Reduce heat, partially cover, and simmer for 20–25 minutes.
• Once lentils are soft and the curry thickens, stir in lemon juice and cilantro. Adjust seasoning with salt.
• Serve with rice or flatbread and garnish with additional cilantro.

Notes

• To adjust spice level, reduce serrano peppers or cayenne.
• Add veggies like spinach, carrots, or bell peppers for extra nutrients.
• Non-vegan option: Swap coconut milk for cream or milk.
• Leftovers can be stored in the fridge for 3-4 days or frozen for up to 3 months.