Do I have to soak the red lentils?

No. Red lentils cook much faster than many other legumes. However, soaking can help reduce cooking time and may improve digestibility. If skipping the soak, add about 1 cup of water and cook slightly longer.

Can I make this less spicy?

Absolutely. Reduce the cayenne pepper, use fewer serranos, or omit them entirely. The curry will still have plenty of flavor from the other spices.

What can I use instead of cilantro?

Fresh parsley works well as a substitute. Green onions can also provide a fresh finish if cilantro isn't a favorite.

Can I freeze Spicy Red Lentil Curry?

Yes. Allow the curry to cool completely, then transfer it to freezer-safe containers. It freezes beautifully for up to 3 months.

What bread goes best with this curry?

Naan and roti are traditional favorites, but toasted sourdough is surprisingly delicious and perfect for soaking up every bit of the creamy sauce.

Can I make this in an Instant Pot?

Yes. Use the sauté function for the aromatics and spices, then pressure cook for about 14 minutes. Allow a natural release before stirring in the lemon juice and cilantro.

Is this recipe kid-friendly?

It can be. Reduce or eliminate the serrano peppers and lower the cayenne. The creamy coconut milk helps soften the spice while keeping the curry flavorful.

Spicy Red Lentil Curry: Irresistible 45-Minute Meal

Name: Spicy Red Lentil Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Indian
Ingredients: 1 cup (190g) red lentils; 4 tbsp avocado oil or olive oil; 4 cloves garlic, finely minced; 2-inch piece fresh ginger, finely minced; 2 serrano peppers, finely minced; 1 tsp ground cumin; 1 tsp cayenne pepper; ½ tsp ground coriander; 2 tsp curry powder; 1 tsp garam masala; 1 tsp ground turmeric; 1 tsp kosher salt, plus more to taste; 1 tsp freshly cracked black pepper; 1 (13.5 oz) can full-fat coconut milk; 1 (14 oz) can crushed tomatoes; 1 tbsp lemon juice; ½ cup fresh cilantro, chopped

Description

This Spicy Red Lentil Curry is creamy, cozy, and packed with warming Indian-inspired spices. Made with red lentils, coconut milk, tomatoes, garlic, ginger, and fresh cilantro, it’s a hearty plant-based dinner that’s perfect for busy weeknights and meal prep.

Ingredients

Scale

1 cup (190g) red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, finely minced
2-inch piece fresh ginger, finely minced
2 serrano peppers, finely minced
1 tsp ground cumin
1 tsp cayenne pepper
½ tsp ground coriander
2 tsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp kosher salt, plus more to taste
1 tsp freshly cracked black pepper
1 (13.5 oz) can full-fat coconut milk
1 (14 oz) can crushed tomatoes
1 tbsp lemon juice
½ cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

Rinse the red lentils under cold water until the water runs clear. Soak overnight or for at least 6 hours if desired.
Heat oil in a large skillet over medium-high heat. Add garlic, ginger, and serrano peppers. Cook for 3 minutes, stirring frequently.
Add cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Cook for 30-60 seconds until fragrant.
Stir in lentils, crushed tomatoes, and coconut milk until combined.
Reduce heat to low, partially cover, and simmer for 20-25 minutes until the lentils are tender and the curry is creamy.
If needed, add a few tablespoons of water and cook for an additional 5 minutes.
Remove from heat and stir in lemon juice and cilantro.
Adjust seasoning and serve with rice, naan, roti, or toasted bread.

Notes

For a milder curry, use 1 serrano pepper and reduce cayenne to ½ teaspoon.

Jalapeños can be substituted for serrano peppers.

If not soaking the lentils, add approximately 1 cup of water and increase cooking time slightly.

A spoonful of Greek yogurt can help balance the heat.

This curry freezes well for up to 3 months.

Store leftovers in the refrigerator for 3-4 days.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1 serving (¼ recipe)
Calories: 395
Sugar: 7g
Sodium: 690mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg