Let Me Tell You About This Lentil Curry
Okay, so full disclosure: the first time I made lentil curry, I overflowed the pot and spent half an hour wiping yellow blobs off the hob. (No, I’m not proud of it). But this is now my go-to comfort dish. There’s just something about a warm bowl of lentil curry that turns even the dreariest British weekday into something genuinely alright. Plus, it smells so good while it’s simmering that even the neighbours poke their heads round. Honestly, it’s one of those recipes that seems fancy but is secretly dead easy—almost therapeutic, even if you do spill it once in a while!
Why You’ll Love This Lentil Curry (Probably as Much as I Do…)
I pull this recipe out when I want something filling and fuss-free. My family goes a bit bonkers for this curry every time—my mum says it tastes like a hug in a bowl (and she’s right). I make it when I can’t be bothered to think too hard about what’s for dinner but want something that’s more than just “another sandwich night.” And, oh, those leftovers… sometimes I swear it tastes better the next day, but in my house, that’s sort of theoretical because someone nicks it from the fridge before I get a chance.
Ingredients (With My Usual Substitutions!)
- 2 cups red lentils (or green, but they take longer—sometimes I just use whatever looks least stubborn in the cupboard)
- 1 biggish onion, chopped (white or red, no one cares)
- 3 cloves garlic, roughly smashed or minced (I’ve used the jar stuff when tired—tastes decent, honestly)
- 1 thumb-size piece ginger, grated (or a teaspoon of ground ginger if you’re scraping the bottom of the spice drawer)
- 2 tomatoes, chopped OR 1 tin of chopped tomatoes (gran wanted fresh but I cheat with a tin most days)
- 1 teaspoon turmeric powder
- 1.5 teaspoons cumin seeds (ground cumin works too, but you’ll miss the little pop)
- 1 teaspoon coriander powder
- 1.5 teaspoons garam masala (adjust if you like things milder)
- Salt and pepper, to taste (I usually forget the pepper, to be honest)
- Chili: 1 fresh green chili, chopped (optional—I sometimes skip this if my niece is eating)
- 2 tablespoons oil (Get fancy if you want; I usually use just sunflower)
- 1 cup coconut milk (optional, for creaminess; I add it if I’ve got some, but you can leave it out)
- 4-5 cups water (or veg stock, if you’re feeling posh)
- Handful of chopped coriander or parsley for garnish (only if you aren’t out, like I often am)
Here’s How I Throw It All Together
- Rinse those lentils. I mean, really swish them around in a bowl until the water runs sorta clear. I sometimes skip this, then regret it when the curry turns out a bit gunky.
- Heat the oil in a biggish pot. Chuck in your cumin seeds (or ground, no judgement) and let them do their popping thing for a few seconds—smells tremendous.
- Add your onions. Sizzle and stir until they’re soft and a smidge golden, about 5-7 minutes. (This is usually when I check my phone and forget to stir, so don’t wander off.)
- Toss in garlic, ginger, and chili (if using). Stir just for a minute—too long and garlic turns bitter. This is the bit where my kitchen starts to smell like an Indian takeaway and I get hungry.
- Now throw in turmeric, coriander, and salt. Mix ’em in, then add the tomatoes. If you’re using fresh, let them soften; with tinned, just mix and move on. (Sometimes it looks like a strange orangey mess, but don’t worry—always comes together!)
- Tip in those lentils and give everything a good stir. Pour in your water or stock. (Don’t be shy, add more as it cooks if it looks dry.) Bring it all to a nice boil.
- Once it’s bubbling, drop the heat to a simmer. Let it chill out, uncovered, for about 25-ish minutes. Stir now and then so nothing sticks. This is when I often sneak a little taste with a teaspoon. If it’s too thick, just lob in more water.
- If you’re using coconut milk, pour it in toward the end—creamy goodness! Sprinkle in the garam masala. Give it all one last stir. Gasp and marvel at the smell.
- Fish out a spoonful, blow on it, and carefully taste for salt or spice. It should be creamy, rich, and a happy shade of orange. Garnish with fresh coriander if you haven’t run out.
Notes No One Tells You (But I Will)
- I once tried skipping the onion step entirely and wow, flat flavour city. Don’t do that.
- Red lentils break down more than green; if you want it chunkier, go green. On second thought, red’s just easier (and cooks quicker—always a win).
- If it looks oddly watery, don’t panic. Lentils thicken as they cool, so wait a bit before you start despairing. Or do what I do and distract yourself with a random cleaning spree.
Variations I’ve Played Around With
- Sometimes, I toss in a cup of spinach toward the end—it wilts and looks very chef-y.
- I did try adding sweet potato once. Ended up a bit too sweet, but if that’s your thing, hey, go for it.
- For a punchier curry, I tried double chili. My tastebuds survived, but dad kept sniffing for an hour after.
- I replaced coconut milk with regular cream once. Oddly, not as nice, so now I just skip cream altogether if I’m out of coconut milk.
Gear You’ll Need (But Improvise, Please)
- A big saucepan or pot—nonstick if possible, but I once used an ancient metal one and nothing blew up.
- A wooden spoon for stirring. Or a spatula, or actually, anything that’s not your hand.
- If you’ve got a hand blender, you can use it for a creamier finish. I hardly bother—less washing up.
- No measuring cups? I use a teacup most days. No disasters yet. (Well, except the one time… but never mind.)
Keeping and Storing Leftovers
Properly covered in the fridge, this will last about 3 days or so. In theory. But in my house, if it makes it to breakfast the next day, it’s a blinking miracle. It also freezes well but don’t ask me how long, we never have enough left to test!
How We Eat It (And A Random Tradition)
I usually bung a big ladle of this over rice (basmati if I’ve got it, otherwise any old rice from the back of the cupboard). Or scoop it up with warm naan—shop-bought, because life’s too short sometimes. My brother likes dunking in cold cucumber slices, which sounds odd but it’s surprisingly fresh. And, fun fact: my nephew insists this should always be served in his favorite superhero bowl. No idea why, but I go along with it.
Blunders I’ve Learned From (So You Don’t Have To)
- Don’t rush the onion frying step. I tried it once—ended up with weirdly raw-tasting curry. Won’t do that again.
- Add salt before you simmer, not just at the end. I’ve forgotten and then it never tastes quite right.
- Keep an eye on the water level. I once had to rescue half-burnt lentils with more water—it was… edible, just smokier.
Some Questions You Might Actually Ask (Based on Real Texts I Get)
- Can I make this in a slow cooker? Yep, just chuck everything in (except coconut milk and garam masala—add those at the end). Set it to low, wait about 5 hours. Go read a book or something.
- I only have brown lentils, what now? Go for it! They’ll need more time, probably closer to 40-45 mins. Check for softness.
- Can I freeze it? Absolutely. Though, as mentioned, someone eats mine before it even cools down enough to freeze.
- Too spicy, help! Stir in a dollop of yoghurt or a squeeze of lemon. Or just eat it with loads of rice, that’s what I do when I overdo the chilies.
- What if my curry looks too thin? Let it sit for 10 minutes; it really thickens up. Or just eat it like a soup—no rules here!
- Is this vegan? It easily can be! Just check your stock and skip any dairy additions.
Anyway, that’s how I make lentil curry and somehow manage not to turn the kitchen upside down every time. Hope you enjoy—and honest, if it tastes a bit different each time, I reckon that’s the charm.
Ingredients
- 1 cup dried brown or green lentils
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- 2 cups vegetable broth or water
- 1 teaspoon salt, or to taste
- Fresh cilantro, chopped, for garnish
Instructions
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1Rinse the lentils under cold running water and set aside.
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2Heat vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft, about 3-4 minutes.
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3Stir in the garlic, ginger, curry powder, cumin, and turmeric. Cook for 1-2 minutes until fragrant.
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4Add the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Bring to a boil, then simmer covered for 20 minutes.
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5Pour in the coconut milk and season with salt. Continue to simmer uncovered for another 10-15 minutes, stirring occasionally, until the lentils are tender and the curry thickens.
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6Garnish with fresh chopped cilantro and serve hot with rice or naan.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
320cal
Protein:
13 gg
Fat:
13 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
38 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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