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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I’ve proclaimed my love for lentils before: lentil stew, lentil tacos, lentil-walnut loaf, the list could go on for days. This recipe for red lentil curry is just the thing for us lentil lovers!
Inexpensive, high in protein, fiber, folate, iron, and almost fat-free. I eat them almost every day. Recently, I’ve been bored with our usual lentil dishes and decided to experiment with some new flavor combinations. Totally hooked.
This recipe for red lentil curry is one of those big pot meals you can make and eat throughout the week. Delicious over rice, on naan or by itself, I hope you enjoy it as much as I did!
What’s your favorite way to eat lentils?
Red Lentil Curry
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian Curry
Description
This red lentil curry recipe is one of those big pot meals you can make and eat throughout the week. Delicious over rice, on naan or by itself, I hope you enjoy it as much as I did!
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian Curry
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: Indian Curry
Scale
Ingredients
- 2 cups red lentils
- 1 cup diced onion
- 2 tbsp. red curry paste
- 2 tbsp. Indian Curry Powder
- 1 1/2 tsp. ground cumin
- 1 tsp. tumeric
- 1 tsp. chili powder
- 2 tsp. minced ginger root
- 2 garlic cloves, minced
- 1 can tomato puree
- 1 tsp. maple syrup
- 1/2 cup cilantro, chopped
- Brown rice, cooked
Instructions
- Rinse the lentils very well until water runs clear. Add lentils in a pot and add enough water to cover. Bring to a boil, reduce heat to medium-low and cook until lentils are tender.
- Heat 2 tbsp. oil in a large skillet or pot. Add the onions, a pinch of salt, and cook until reduced and caramelized. Reduce heat to low and stir in the maple syrup.
- While the onions are cooking, mix together the curry powder, paste, cumin, chili powder, turmeric, pinch salt, garlic, and ginger. Increase the heat on the onions back to medium and add the spice mixture. Cook 2-3 minutes, stirring often being sure not to burn.
- Add the tomato puree, stir together and cook another 2-3 minutes until warm. Add drained lentils and stir together. Stir in chopped cilantro and serve over rice.
did you make this?
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(3 comments) leave a comment
WOW! I have not been accustomed to regularly using some of the Indian spices, but have discovered how delicious they are because of your recipes. Here, I added three parsnips and one carrot, finely chopped, to the sautéing onion and served with avocado on top for presentation, as I had used up my cilantro. I loved having the red lentils in a meal that was not a soup. I became acquainted with your recipes through the two Fiber Fueled books’ recipes, and your ingredients and quantities are spot on! I looked you up because everything I’ve tried in either of Dr. B’s books tastes fantastic. Thank you for stepping up my health game at age 65!
★★★★★
Hello , great tasting recipe. Mine turned out dry so was wondering how many oz can of puree you used?
Thank you and keep up the great work!
Randy
Hi Randy, gosh- I haven’t made this recipe in so long, I forget what size I used. And, I apologize I didn’t make better notes. Did you use the 15 ounce can?