Name: Spicy Red Lentil Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
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

Spicy Red Lentil Curry

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Cook Mode Prevent your screen from going dark

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.

Find it online: https://recipesbyjanet.com/spicy-red-lentil-curry/