Lentil Curry (Easy in 30 Minutes)
A quick and flavorful lentil curry perfect for a wholesome meal in just half an hour.
Ingredients
Oil
- 2 tablespoons olive oil
Vegetables
- 1 medium onion (chopped)
- 2 cloves garlic (grated)
- 1 inch ginger (grated)
Spices
- 2 teaspoons curry powder
- 2 teaspoons coriander
- 1 teaspoon cumin
- 1 teaspoon turmeric powder
- ¼ teaspoon red pepper flakes (or more to taste)
Liquids
- 2 cups vegetable broth (reduced-sodium, add more for thinner curry)
- 1 can (15 oz / 400 g) crushed tomatoes
- 1 can (15 oz / 400 ml) coconut milk (full-fat or light)
Legumes
- 1 cup red lentils (rinsed and drained)
- 1 teaspoon salt (or more to taste)
- ¼ teaspoon black pepper
- 1 teaspoon garam masala (optional)
For serving
- 1 whole lemon (cut into wedges)
Additional
- to taste fresh cilantro, basmati rice, Greek yogurt
Instructions
- Heat oil in a large pot over medium heat. Add chopped onion and cook for 4-5 minutes until soft. Stir in garlic, ginger, spices, and red pepper flakes; cook for 1 minute, stirring often.
- Add vegetable broth, crushed tomatoes, coconut milk, and lentils. Stir well and bring to a gentle simmer.
- Reduce heat to medium-low and simmer for about 20 minutes until lentils are soft and curry is thick. Stir in garam masala during the last minute.
- Taste and adjust salt and pepper. Serve over rice with lemon wedges, cilantro, and yogurt.
Notes
This curry is best enjoyed fresh and can be stored in the fridge for up to 2 days.