Red Lentil Curry

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Main Dishes

0 reviews

Red Lentil Curry

Prep 10 m

Cook 30 m

Ready In 40 m

8 Servings

192 Calories


"This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice."

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  1. 2 cups red lentils

  2. 1 large onion, diced

  3. 1 tablespoon vegetable oil

  4. 2 tablespoons curry paste

  5. 1 tablespoon curry powder

  6. 1 teaspoon ground turmeric

  7. 1 teaspoon ground cumin

  8. 1 teaspoon chili powder

  9. 1 teaspoon salt

  10. 1 teaspoon white sugar

  11. 1 teaspoon minced garlic

  12. 1 teaspoon minced fresh ginger

  13. 1 (14.25 ounce) can tomato puree


  1. 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.

  2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.

  3. 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.

  4. Stir in the tomato puree, remove from heat and stir into the lentils.

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