Easy Vegan Red Lentil Curry: Your Flavorful One-Pot Weeknight Meal & Meal Prep Gem
This red lentil curry isn’t just a recipe; it’s a culinary hug in a bowl! A true classic in the realm of vegan comfort food, this dish is celebrated for its rich flavors, creamy texture, and incredible ease. It’s a fantastic one-pot wonder that comes together in under an hour, making it an ideal choice for busy weeknights. Beyond its quick preparation, this lentil curry also shines as a perfect candidate for meal prep, ensuring you have wholesome, delicious meals ready to enjoy throughout the week.
If you’re a fan of deeply satisfying, plant-based curries like my coconut chickpea curry and vibrant Thai green curry, prepare to be absolutely smitten with this red lentil version. It offers every bit as much irresistible flavor, is just as straightforward to prepare, and comes together lickety-split. What’s not to adore about a dish that delivers so much goodness with so little fuss?
While trendy supermarket faux meats might grab headlines, the humble lentil remains a powerhouse in the world of vegan proteins. These tiny legumes might not be as “hyped,” but they bring a *whole* lot of nutritional value and incredible texture to this curry. Red lentils, in particular, are fantastic for curries because they break down beautifully, creating that desired thick and creamy consistency that makes every spoonful so comforting.
Of course, the magic of this dish isn’t solely attributed to the lentils. A symphony of other carefully selected ingredients plays a crucial role in building its complex flavor profile. Fragrant spices, sweet and savory tomatoes and onions, rich coconut milk, and a bright squeeze of lime all come together in perfect harmony. The result is a well-balanced, aromatic, and deeply satisfying meal that you’ll undoubtedly want to revisit again and again.
For those who love to experiment in the kitchen, this red lentil curry is incredibly versatile. It serves as an excellent base for various additions, allowing you to customize it to your heart’s content. Feel free to enhance this red lentil curry with fresh spinach or kale for an extra boost of greens, cubed firm tofu for more protein, florets of cauliflower for added texture, or even tender chunks of potatoes for a heartier meal. While it’s easily customizable, it’s also absolutely amazing just as it is, showcasing the inherent deliciousness of its core ingredients.
Essential Ingredients for Your Perfect Red Lentil Curry
Crafting this flavorful red lentil curry begins with a selection of fresh, aromatic, and staple pantry ingredients. Each component plays a vital role in building the rich, layered taste that makes this dish so irresistible. Below, you’ll find a detailed breakdown of what you’ll need. For specific quantities and precise instructions, make sure to scroll down to the full recipe card.
- Coconut oil – The ideal fat for curries, coconut oil imparts a subtle sweetness and a beautiful aroma that complements the other flavors. If you don’t have it, any other neutral-flavored cooking oil, such as olive oil or avocado oil, can be used effectively.
- Yellow or red onion – The foundation of flavor for many curries, onions become sweet and fragrant when properly sautéed, providing depth to the dish. Red onions offer a slightly sweeter, milder flavor, while yellow onions are a great all-purpose choice.
- Fresh tomatoes – Diced fresh tomatoes add a bright, acidic counterpoint to the richness of the coconut milk and spices. They also contribute to the curry’s body and texture. Alternatively, you can substitute an equal amount of canned diced tomatoes (undrained) for convenience, or even blended canned tomatoes for a smoother sauce.
- Sea salt – Essential for enhancing all the other flavors. Season to taste throughout the cooking process.
- Ground black pepper – A universal seasoning that adds a touch of subtle warmth and zest.
- Garlic cloves – Fresh minced garlic is indispensable in curry, providing a pungent, aromatic base that infuses the entire dish with savory goodness.
- Ginger – Freshly minced ginger adds a wonderful, zesty warmth and a distinctive aromatic quality that is characteristic of many Indian-inspired dishes. Do not skip this!
- Garam masala – A cornerstone spice blend in Indian cuisine, garam masala typically includes cinnamon, cardamom, cloves, and black pepper. It provides a warm, sweet, and pungent aroma that elevates the curry’s complexity.
- Curry powder – This versatile spice blend adds a robust, earthy flavor. You can tailor the heat to your preference: opt for a mild curry powder if you’re sensitive to spice, or reach for a hot or Madras curry powder for palates that crave a little more fiery kick!
- Red curry paste – Often used in Thai cuisine, red curry paste offers a concentrated burst of flavor, including chilies, lemongrass, galangal, and other aromatics. It adds both heat and umami. It’s crucial to check the ingredients list, as some brands unfortunately contain shrimp paste or fish sauce, making them unsuitable for vegan diets. Look for explicitly vegan-certified options.
- Cumin – Ground cumin brings an earthy, warm, and slightly nutty flavor, a fundamental component of many savory spice blends.
- Dry red lentils – The star of our show! Red lentils cook quickly and break down beautifully, creating a naturally thick and creamy curry. Always rinse them thoroughly before cooking to remove any debris.
- Filtered water – Used to cook the lentils and achieve the desired consistency for the curry base.
- Coconut milk – This is where the curry gets its luxurious creaminess and mild sweetness. Full-fat coconut milk will yield the richest, most velvety red lentil curry, creating a truly decadent texture. However, if you’re looking for a lighter option, lite coconut milk can be substituted, though it will result in a slightly thinner consistency.
- Lime – A squeeze of fresh lime juice at the end is a game-changer. It brightens the entire dish, cutting through the richness and adding a vibrant, fresh finish that awakens all the flavors.
- Red pepper flakes and chopped fresh parsley or cilantro – These are optional but highly recommended garnishes. Red pepper flakes add a final touch of heat, while fresh herbs like parsley or cilantro provide a burst of color and herbaceous freshness that lifts the dish.
Can I Substitute Brown Lentils for Red?
Technically speaking, you *can* substitute brown lentils for red in a curry like this, but be aware of the differences. Brown lentils are heartier and hold their shape much better than red lentils, which tend to break down and become creamy. That said, brown lentils will require significantly more cooking time to reach any semblance of a smooth, creamy consistency; even then, they will remain more distinct in texture. Additionally, they’ll have a less vibrant and potentially less appetizing brownish-grey color in the finished curry, compared to the appealing reddish-orange hue of red lentil curry. For the desired creamy texture and classic appearance, red lentils are definitely the preferred choice.
How to Make Easy Red Lentil Curry: Step-by-Step Instructions
Preparing this flavorful red lentil curry is incredibly straightforward, especially once you’ve gathered and prepped all your ingredients (that’s your mise en place!). This one-pot recipe is designed for ease and maximum flavor with minimal effort. Follow these simple steps to create a truly comforting and wholesome meal.
Step 1: Build the Aromatic Base. Begin by melting the coconut oil in a deep, heavy-bottomed pot or Dutch oven, set over medium-high heat. Once the oil shimmers, add the diced onion, minced garlic, and grated ginger. Stir well to coat. Reduce the heat to medium and continue to cook for approximately 6 minutes, stirring occasionally. You’ll know it’s ready when the onions become beautifully translucent and the kitchen fills with the irresistible, fragrant aroma of the ginger and garlic. This step is crucial for developing the foundational flavors of your curry.
Step 2: Infuse with Spices and Add Lentils. At this point, lower the heat to medium. Add in all the remaining dry ingredients: sea salt, ground black pepper, cumin, curry powder, and garam masala. Stir these potent spices into the onion mixture to combine them thoroughly and allow them to toast slightly for about 3-4 minutes, releasing their full aromatic potential. If the mixture seems too dry, a splash of water can help prevent sticking. Next, add the rinsed dry red lentils and stir again, ensuring they are well-coated with the spice mixture. Pour in the filtered water and the rich coconut milk, then stir once more to combine all the elements, creating the liquid base for your curry.
Step 3: Simmer to Perfection. Bring the curry mixture to a gentle boil over medium heat. Once it starts bubbling, reduce the heat to medium-low. Partially cover the pot, allowing a small gap for steam to escape, and let it simmer for approximately 35 minutes. It’s important to stir the curry occasionally during this period to prevent the lentils from sticking to the bottom of the pot and to ensure even cooking. This simmering time allows the red lentils to soften beautifully and absorb all the incredible flavors of the spices and coconut milk, transforming into a thick, creamy, and wonderfully comforting dish.
Step 4: The Finishing Touch. Once the lentils are tender and the curry has reached your desired consistency, taste it and adjust the seasoning with additional sea salt and ground black pepper if needed. Remove the pot from the heat. The final, crucial step is to stir in a generous squeeze of fresh lime juice. This bright citrus element cuts through the richness of the coconut milk and spices, elevating the entire dish with a fresh, zesty finish. Allow the curry to cool slightly for a few minutes before serving. The flavors deepen beautifully as it rests.
Tips for Success: Achieving the Best Red Lentil Curry
While this red lentil curry recipe is incredibly simple, a few extra tips and pointers can help ensure your dish turns out perfectly creamy, flavorful, and exactly to your liking every single time:
- Monitor Your Lentils Closely: Lentil cooking times can vary significantly depending on their age and brand. Like all pulses, the longer they’ve been sitting on the store shelf, the more cooking time they might require. Start checking your lentils around the 20-minute mark of simmering. Some batches may be perfectly tender and broken down in as little as 20-25 minutes, while older lentils might need the full 35 minutes or even a little longer. You want them soft and creamy, not crunchy.
- Adjust Consistency with Extra Liquid: As the curry simmers, the liquid will reduce, and the lentils will absorb a lot of it, thickening the sauce. If the liquid has cooked off before the lentils are fully softened, or if you simply prefer a more soup-like, thinner curry, don’t hesitate to add more filtered water or vegetable broth to the pot until it reaches your desired consistency. Add it gradually, a quarter cup at a time, to avoid thinning it too much.
- Embrace Smart Shortcuts: To make this already quick recipe even faster, feel free to take advantage of kitchen shortcuts. Pre-minced garlic and ginger, readily available in jars or tubes at most grocery stores, can save you precious minutes on prep. Just be sure to check the ingredients for any added preservatives or oils. Using canned diced tomatoes instead of fresh can also cut down on chopping time.
- Rinse Your Lentils Thoroughly: Before adding your dry red lentils to the pot, always rinse them under cold running water in a fine-mesh sieve. This helps remove any dust, debris, or small stones that might be present, ensuring a clean flavor and texture.
- Don’t Skimp on the Lime: The squeeze of fresh lime juice at the end is more than just a garnish; it’s a vital flavor enhancer. It provides a bright acidity that balances the richness of the coconut milk and the warmth of the spices, making the entire dish pop. It’s often the “secret ingredient” that takes a good curry to a great one!
- Adjust Spice Levels: The suggested amounts of curry powder and red curry paste provide a balanced level of spice. However, if you love heat, feel free to add a pinch of cayenne pepper, an extra dash of red pepper flakes, or even a finely minced green chili (like serrano or jalapeño) when you sauté the onions. For less heat, reduce the amount of curry paste or use a mild curry powder.
Delicious Serving Suggestions for Red Lentil Curry
This versatile red lentil curry is a meal in itself, but it truly shines when paired with complementary sides. For a traditional and satisfying meal, serve your rich red lentil curry over a bed of fluffy basmati rice, which beautifully absorbs the creamy sauce. If you’re looking for a lower-carb alternative, cauliflower rice is an excellent choice. For an added protein boost, consider serving it with hearty quinoa. Don’t forget the bread! Warm, pillowy homemade vegan naan or simple roti are perfect for scooping up every last drop of the delicious curry. You can also stir a handful of fresh baby spinach or chopped kale into the curry right before serving for some extra vibrant greens and added nutrients. A sprinkle of fresh cilantro and a wedge of lime for squeezing are always welcome garnishes that elevate the freshness and appeal of the dish.
Storage & Freezing: Enjoying Your Red Lentil Curry Later
One of the many benefits of this red lentil curry is how well it stores, making it perfect for meal prepping or enjoying leftovers. Any surplus can be transferred to an airtight container and kept in the refrigerator. This red lentil curry will maintain its fresh taste and quality for up to a week. To reheat, simply warm it gently on the stovetop over low heat, adding a splash of water or vegetable broth if it has thickened too much, or use the microwave until it’s thoroughly heated through.
Can I Freeze This Red Lentil Curry Recipe?
Absolutely, this red lentil curry freezes beautifully, making it an excellent candidate for batch cooking and future meals. You can easily freeze this flavor-packed curry for up to a month. To do so, allow the curry to cool completely to room temperature. Then, transfer it to an airtight freezer-safe container or sturdy freezer bag. When you’re ready to enjoy it, defrost the curry overnight in the refrigerator. Once thawed, reheat it gently on the stovetop or in the microwave, following the reheating instructions mentioned above. Freezing this curry ensures you always have a comforting, wholesome meal ready to go!
Enjoy, friends! We hope you love this incredible vegan red lentil curry as much as we do. If you make this recipe, please snap a photo and share it, tagging #jessicainthekitchen on Instagram! We’d also be thrilled if you would take a moment to leave a comment below and give the recipe a rating. Your feedback means the world to us! Thanks so much!
P.S. Curious about the tools and ingredients used? This is what I used for this recipe!
Vegan Red Lentil Curry
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Ingredients
- 2 tablespoons coconut oil
- 1 red onion, diced, or yellow onion
- 3 garlic cloves, minced
- 1/2 tablespoon minced ginger
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cumin
- 1 teaspoon curry powder
- 2 tablespoons garam masala
- 1 tablespoon red curry paste
- 1 cup dry red lentils, rinsed
- 2 cups filtered water
- 14 ounces fresh tomatoes, diced (if using canned, do not drain) – 400g – BLEND for a smoother curry
- 13.5 ounces can of coconut milk, 383g
- 1 small lime
- garnish with red pepper flakes & chopped parsley
Instructions
- In a deep pot over medium high heat, add the coconut oil.
- Once the oil is heated, add in the onion, garlic, and ginger. Reduce to medium heat. Saute until the onions are translucent and the ginger and garlic are fragrant, about 6 minutes.
- Reduce heat to medium. Add in the sea salt, ground black pepper, ground cumin, curry powder and garam masala. Stir into the onion mix to combine. Add in the red curry paste and sauté it all together, heating up the spices to bring out more flavour, for about 3-4 minutes. Feel free to add a splash of water to keep it moving.
- Add in the lentils and stir to combine. Grind some sea salt and ground black pepper over the mixture and stir together. Now add the tomatoes (blended for a smoother curry), water and coconut milk and stir again to combine thoroughly.
- Bring the curry to a boil, and then reduce to medium-low so that the mixture continues to simmer for 35 minutes, cover slightly but allowing steam to escape. Stir occasionally to ensure the lentils don’t stick to the bottom. Depending on the kind of lentils you’re using, you can check around the 20 minute mark to see if your lentils have finished cooking.
- Taste the curry and season with salt and pepper if you desire. Remove the curry from the heat and squeeze a lime lightly over the top of the curry, stirring to combine. Don’t skip this step!! Allow to cool slightly and then serve. Enjoy!
Notes
To freeze: You can freeze this red lentil curry for up to a month. Make sure it’s stored in an airtight container or freezer-safe bag and defrost overnight before reheating according to the instructions above.
TO ADD HEAT:
1. Crushed red pepper flakes: I would start with 1/4 teaspoon in the beginning so that that gets heated up with everything else. Taste and you can always add another 1/4 teaspoon.
2. Harissa paste: if you have a harissa or chili paste, you can stir a little in before the simmer part so that it can heat up with everything. Even sriracha can work.
3. Lastly, and my favourite, scotch bonnet pepper sauce which adds flavours and lots of heat. A few drops right before simmer again, and you can taste and decide whether you want to add more.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.