Best Red Lentil Curry Recipes

RED LENTIL CURRY

Steps:

• Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
• Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
• Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
• Stir in the tomato puree, remove from heat and stir into the lentils.

CURRY RED LENTIL SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
• Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
• Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

COCONUT RED-LENTIL CURRY

Steps:

• Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt, and chile and cook, stirring, 1 minute.
• Stir in water, lentils, and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in zucchini and simmer, covered, until lentils and zucchini are tender, about 15 minutes. Season with salt and serve with cilantro sprigs scattered on top.

SLOW COOKER RED LENTIL & CHICKPEA CURRY WITH POTATOES & PEAS

Steps:

• To a 4-quart or larger slow cooker, add the lentils, chickpeas, onion, garlic, potatoes, vegetable broth, curry powder, cayenne pepper if using, and salt. Stir, place the lid on the slow cooker, and cook on low for 7-8 hours (high for about 4 hours), until the potatoes and lentils are cooked through. It'll be relatively thick until you do the next step.
• About 30 minutes before eating, start cooking your rice and stir in the coconut milk and peas. Continue cooking on low for another 20-30 minutes.
• Taste and add additional salt if desired.
• To serve, add some rice to your bowl plus the curry. Top with fresh cilantro. That's it!

RED LENTIL AND SQUASH CURRY SOUP

Steps:

• Combine salt and curry powder; set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger; cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add stock and water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Serve hot.

SLOW COOKER PUMPKIN, CHICKPEA, AND RED LENTIL CURRY

Steps:

• Add all ingredients except the coconut milk to a 3-quart or larger slow cooker. Cook on low 8-10 hours or in high 5-6 hours. Stir in the coconut milk and cook on low for another 30 minutes.
• The curry will be a bit thin at first; it thickens up as it sits.
• Scoop over rice and serve with cilantro and fresh lime wedges to squeeze over the top.

SPINACH, RED LENTIL, AND BEAN CURRY

Steps:

• Rinse lentils and place in a saucepan with enough water to cover. Bring to a boil. Reduce heat to low, cover pot, and simmer over low heat for 20 minutes. Drain.
• In a bowl, stir together tomato puree and yogurt. Season with garam masala, turmeric, cumin, and chile powder. Stir until creamy.
• Heat oil in a skillet over medium heat. Stir in onion, garlic, and ginger; cook until onion begins to brown. Stir in spinach; cook until dark green and wilted. Gradually stir in yogurt mixture. Then mix in tomatoes and cilantro.
• Stir lentils and mixed beans into mixture until well combined. Heat through, about 5 minutes.

VEGAN COCONUT CURRY RED LENTIL SOUP

Steps:

• To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
• Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
• Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
• At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

VEGETARIAN RED LENTIL COCONUT CURRY

Steps:

• Rinse lentils with cold water until water runs clear. Drain and set aside.
• Heat olive oil in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute. Add carrots and onion. Season with a pinch of salt and pepper to help vegetables release their liquid. Cook, stirring occasionally, until onions are translucent, about 5 minutes.
• Add tomatoes and another pinch of salt. Cook, stirring occasionally, for 3 minutes. Stir in vegetable stock and lentils. Increase heat to high and bring to a boil.
• Reduce heat to low and cover. Simmer, stirring every so often, for 45 minutes. Stir in coconut milk, curry paste, curry powder, cumin, and chili powder. Simmer, uncovered, for 5 minutes. Season with salt and pepper.

RED LENTIL AND POTATO CURRY

Steps:

• 1. Heat the oil in a large sauce pan or large skillet.
• 2. Cook the onion until edges begin to turn brown.
• 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
• 4. Add the diced potatoes, stir once or twice to coat with flavour.
• 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
• 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
• 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
• 8. Garnish with fresh coriander leaves.
• 9. Serve with rice and naan bread.

CAULIFLOWER & RED LENTIL CURRY

Steps:

• In a large saucepan over low heat, combine lentils, onions, curry powder, salt, turmeric and 2 cups of water. Bring to a simmer. Cover and cook, stirring occasionally, until the lentils are soft and the sauce has thickened, about 45 minutes.
• Add tomatoes,cauliflower, and chili and simmer, covered, until the cauliflower is tender, aprox 8 to 10 minutes. Then remove from heat.
• Heat oil in a small pan over medium-high heat. Add cumin seeds and cook for about 10 seconds. Add garlic and ginger. Continue to saute until the garlic is lightly browned, about 1 minute. Stir in cayenne and immediately add the oil-spice mixture to the cauliflower mixture. Stir in lemon juice, cilantro and sugar. Taste and adjust seasonings with additional salt and cayenne.

ETHIOPIAN RED LENTIL AND SWEET POTATO CURRY

Steps:

• 1. In a medium sauce pot, heat the oil and add the onions and sweet potato. Cook on medium high heat for about 12 minutes covered.
• 2. Add the ginger and garlic and saute until fragrant, about a minute. Stir in the lentils, spices, tomato sauce, roasted pepper, and water.
• 3. Cook on medium low for 35-40 minutes, or until the sweet potatoes and lentils are soft. Add more water if the mixture becomes too thick.

CHICKEN AND RED LENTIL CURRY

Steps:

• Heat 1 tablespoon of the oil in a large pan and add the onion. Cook for 8-10 minutes over a gentle heat stirring occasionally until softened. Stir in the garlic, curry paste and cumin and cook for 1-2 minutes more.
• Add the remaining oil and the chicken and cook for 2-3 minutes. Stir in the stock and lentils, bring to the boil, cover and simmer for 25 minutes stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
• Stir in the yoghurt and cover, simmer for 5 minutes.
• Serve with basmati rice.

RED LENTIL & COCONUT CURRY

Steps:

• Put the lentils into a sacuepan and add the 3 2/3 cups water. Bring it to a boil and simmer for 20 minutes or until tender.
• Using a mortar and pestle(or food processor), crush the fresh ginger, 2/3 of the chilies, and 2 of the garlic cloves until smooth. Add to the lentils.
• Add the coconut milk, turmeric, ground ginger, lemon juice, and salt to taste. Cook gently, stirring for 1 minute, then increase the heat and cook for 5 minutes, or until any excess liquid has evaporated. Taste for seasoning.
• Crush the remaining garlic and set aside. Melt the butter in a skillet and add the mustard seeds. As soon as they begin to pop, remove the skillet from the heat and stir in the crushed garlic and the remaining chopped chili.
• Transfer the lentil mixture to a warm serving dish and top with the garlic,chili, and mustard seed butter. Serve immediately. Enjoy!

COCONUT RED LENTIL CURRY

Steps:

• In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
• Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
• Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.

RED LENTIL AND TOFU CURRY

Steps:

• Thinly slice onion and mince garlic. Peel gingerroot and mince. In a sieve rinse lentils and drain. In a 2-quart heavy saucepan cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until golden. Add gingerroot and cook, stirring, 1 minute. Add lentils and water and gently boil, uncovered, until lentils fall apart, about 20 minutes.
• While lentils are boiling, rinse tofu and trim ends. Cut tofu into 1/2-inch cubes and gently press between paper towels to remove excess moisture.
• In a small heavy skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook cumin seeds, stirring, until a shade darker, about 1 minute. Add garam masala, salt, and cayenne and cook, stirring, until fragrant, 15 to 30 seconds. Stir hot spice oil into lentils and gently stir in tofu cubes. Let curry stand, covered, 5 minutes to allow flavors to develop. Stir in cilantro and salt to taste.
• Serve curry over rice.

RED LENTIL CURRY SOUP

Steps:

• DIRECTIONS: Saute onion in melted butter in a large saucepan over medium heat, 3-5 minutes. Add garlic, ginger, curry powder, red pepper flakes, and sugar; saute about 1 minute. Add broth, lentils, and lime juice. Simmer, uncovered, until lentils are soft, 15 - 20 minutes. Remove soup from heat. Stir in cream and salt. Garnish soup with coconut, peanuts, scallions, and mint.

SWEET POTATO RED LENTIL CURRY

Steps:

• 1. In a saucepan or kettle, bring 3 ½ cups of water to a boil. 2. In a large saucepan over high heat, warm the oil. Add the onion and a pinch of salt and sauté, stirring occasionally, until the onion softens, and 3 to 4 minutes. 3. Add the sweet potato, ginger, garlic, curry powder and bay leaf and sauté until fragrant, about 1 minute. Pour in the boiling water and stir in the lentils. Reduce the heat to medium-low, cover and simmer until the lentils break down and the sweet potatoes are tender, 18 to 20 minutes. Season with salt.

RED SPLIT LENTIL CURRY (DHAL)

Steps:

• 1. Begin with thoroughly rinsing the red lentils until the water runs clear.
• 2. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
• 3. Place the roughly chopped shallots/red onion, 3 garlic cloves, peppercorns and 5 curry leaves in a mortar. Crush slightly with the pestle, enough to just roughly crush them rather than making them a paste.
• 4. Cook the lentils (partially covered) for about 10-12 minutes.
• 5. Remove the lid, add the crushed ingredients from the mortar mix, add more water and the coconut milk and salt. Cook for a further 10-12 minutes stirring occasionally and add more water if needed. It can stick very quickly so keep an eye and a hand on it.
• 6. When almost finished cooking, add the ginger and stir again. Cook for 3 minutes and remove from the heat.
• 7. Drizzle the lemon juice, mix for the last time.
• 8. Garnish with some more red chili flakes if you want some extra heat, or some coriander leaves if you prefer.
• 9. Serve on rice, with crackers or with a nice homemade flatbread. A true treat!

CHICKEN AND RED LENTIL CURRY

Steps:

• Heat half of the oil in a large pan and add the onion and pepper. Cook gently for 8-10 mins, until softened. Stir in the garlic and ginger and spices, and cook for 1 - 2 mins more.
• Add the remaining oil and the chicken, and cook for 2-3 mins until coated in the spice mixture. Stir in the stock and lentils, bring to the boil then cover and simmer for 25 mins, stirring occasionally until the lentils are tender and the chicken is thoroughly cooked.
• Stir in half the yogurt and cover; simmer for a further 5 minutes.
• Spoon the curry into individual bowls with basmati rice, and top with the remaining yogurt and a sprinkling of almonds.