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Home Bean and Lentil Recipes

Lentil Curry – mega flavour lentil recipe!

By:Nagi
Published:1 Apr '20Updated:25 Feb '21
436 Comments
Recipe v Video v Dozer v

This lentil recipe is an eye opener – an incredible creamy coconut Lentil Curry made with just TWO spices! It’s a streamlined version of Indian Dal, delivering a similar intoxicating curry flavour but a whole lot less complicated. Make this with any type of dried lentils, canned, or even split peas!

Don’t let the simplicity of this recipe fool you. This is knock-your-socks-off good, and proof that you can eat amazing food on a budget.

Overhead photo of Lentil Curry served over rice, ready to be eaten

“I’ll be honest and say I thought this would be lacking in flavour because I’m used to trying curries from scratch rather than with curry powder……How wrong was I?? I apologise wholeheartedly Nagi!! Amazing recipe, please try this people. Tasty, easy, mind blowingly awesome. xx” – Emily, 10 April 2020

Lentil Recipe – easy – mega flavour!

I know it’s childish of me to complain, but this Lentil Curry took an irritatingly long time to create.

I wanted simple. Minimal ingredients. And meat-free. Not like, say, this more complex (but equally delicious) Beef and Lentil Soup.

Quick to make. Very little chopping, very few ingredients.

A “go to” lentil recipe I could make any night that didn’t sacrifice flavour for speed.

And it had to stack up to real Indian Dal. I love it. I just don’t always have the time or everything I need to make it.

I knew it was a pretty high benchmark. Creating kapow! flavours out of plain lentils without going crazy with a list of spices.

But finally, I’m happy – and ready to share. Here it is!! (And just TWO SPICES!!)

Close up of Lentil Curry, the most amazing simple lentil recipe in the world!

Two little steps make all the difference…..

The key to cooking amazing food with bare minimum ingredients is good produce and knowing what to do to extract the most flavour out of what you have.

For this recipe, we’re going for the latter. We take our time sautéing the onions, ginger and garlic so they transform from raw harshness to a sweet, savoury flavour base. Then we cook off the two spices to make the flavour bloom.

These two little steps make all the difference so we only need water for this curry, no stock!


What goes in Lentil Curry with Coconut Sauce

Here’s what you need:

What goes in Lentil Curry - best lentil recipe

  • Lentils – use any dried lentils or canned here. Brown, green, red, yellow, whether split or whole OR any type of dried split peas. Green split peas will result in an an interesting colour in your pot, but it will still be phenomenally delicious. Just avoid French lentils (Puy lentils / black lentils) as they don’t soften as well as other lentils so you won’t get the same creamy, thick texture.

  • Curry powder – This is the main shortcut, The beauty of this is that you don’t need any fancy curry powder, just your run-of-the-mill jar from the grocery store. I’ve made this with Clives of India, Keens, and a generic brand and they all tasted just as good. Just be mindful of using SPICY curry powder – check the label!

  • Garlic and ginger – while fresh is ideal (followed by jarred), powder is a sufficient substitute;

  • Coconut milk – if you use low fat instead of full fat, you are not allowed to complain if your sauce isn’t as good as you hoped!😂


How to make this lentil recipe

And here’s how to make it. It takes about 50 minutes start to finish, but the active effort is only around 10 minutes – and there’s a nice flow to it because you can gather and measure ingredients while you stir the onions every now and then.

How to make Lentil Curry

The Secret to an amazing Lentil Recipe

The key step here is sautéing the onions, garlic and ginger over a low-ish heat until tinged with gold, and they transform into a sweet, savoury flavour base for the sauce so we only need water instead of stock or broth.

Then we also cook off the curry powder and turmeric which lets the spices bloom before adding the lentils and everything else in to simmer away.

Just LOOK at that incredible sauce! So creamy! Loaded with flavour! (There are not enough exclamation marks in this world!!!)

Close up of incredible Lentil Curry - a super simple lentil recipe requiring just TWO spices!

What to serve with lentil curry

A sauce this good demands rice to soak it up, though if you’re on a low carb kick then cauliflower rice will work a treat. Basmati is on theme (being a curry and all) though plain white rice or brown rice is just fine too.

And if you really want to go all out, add a side of flatbread: Either real-deal naan or my general-purpose flatbread (an easy, no yeast recipe and I serve it as naan all the time with Indian curries).

Brushing melted garlic butter on a freshly cooked naan
Naan recipe – chewy & fluffy!
Close up of spoon scooping up fluffy Basmati Rice
How to cook Basmati Rice
This flatbread recipe is made without yeast, yet is soft and pliable and wonderfully moist. www.recipetineats.com
Easy Soft Flatbread Recipe (No Yeast)
How to cook rice featured image graphic
How to cook white rice – easily and perfectly
Close up of Cauliflower Rice in a bowl
Cauliflower Rice

Now, go forth and experience the greatness that is lentils!! Economical, filling, nourishing – the world’s greatest source of plant based protein, all wrapped up in a coconut curry sauce. YESS!!! – Nagi x


Watch how to make it

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Lentil Curry - mega flavour lentil recipe!

Author: Nagi
Prep: 5 mins
Cook: 55 mins
Mains
Indian
5 from 145 votes
Servings5 - 6
Tap or hover to scale
Print
Recipe video above. This will be an eye opener for you - an incredible creamy coconut curry made with just TWO spices! Hugely economical, this is essentially a streamlined version of Indian Dahl, delivering a similar intoxicating curry flavour but a whole lot less complicated.

Ingredients

  • 50g (3 tbsp) butter , unsalted (sub 2 tbsp neutral oil)
  • 4 garlic cloves , finely minced (Note 1)
  • 1.5 tbsp ginger , finely minced (Note 1)
  • 1 onion , finely chopped (white, yellow, brown)
  • 2 tbsp curry powder , mild or spicy (your choice!) (Note 2)
  • 1/2 tsp tumeric powder
  • 1/2 tsp cayenne pepper , optional
  • 1 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1 cup dried lentils , green or brown (or any other dried lentils or split peas, Note 3)
  • 400 ml / 14 oz coconut milk , full fat
  • 400g/ 14 oz canned tomato , crushed or diced
  • 3 cups (750 ml) water

Serving:

  • 1/2 cup coriander/cilantro , finely chopped
  • Yogurt , optional
  • Basmati rice (or other rice)

Instructions

  • Saute onion: Melt butter in a pot over medium heat. Add onion, garlic and ginger. Slowly cook, stirring every now and then, for 10 minutes until tinged with gold and the onion is sweet.
  • Cook off spices: Turn heat up to high, add curry powder and turmeric, stir for 1 1/2 minutes.
  • Add everything else: Add remaining ingredients and stir. Bring to simmer, then place lid on and adjust heat to low / medium low so it's simmering gently.
  • Simmer: Simmer for 30 minutes, then remove lid and simmer for a further 10 minutes to reduce the sauce. {Note 2 for cook times of other lentils}
  • Lentils should be soft, sauce should be thickened and creamy. Too thick, add water. Too thin, simmer with lid off - thickens quickly.
  • Coriander: Stir through half the coriander, then taste and add more salt if needed.
  • Serve over basmati rice, sprinkled with more coriander and a dollop of yogurt. (Low carb option - cauliflower rice).

Recipe Notes:

1. Garlic and ginger - while fresh is ideal (followed by jarred), powder is a sufficient substitute - use 1 tsp of each and add with curry powder.
2. Curry powder - I use Clives of India, Keens, and a generic brand and all tasted the same. The beauty of this recipe is that you don't need any fancy curry powder, just your run-of-the-mill jar from the grocery store. 
3. Lentils - use any dried lentils or canned here, or split peas (will result in an an interesting colour in your pot, but it will still be phenomenally delicious!).
NOTE: Age of lentils will affect cook times. Very old dried lentils can take double the cook time. Just keep adding water until it is cooked. Cook times provided are packets purchased within the past few months from a grocery store (ie not super fresh but not extremely old).
COOK TIMES:
  • Green and brown lentils - most common & cheapest, cook per recipe
  • Canned lentils (2 cans drained) - 25 min, uncovered the whole time
  • Red split lentils - 25 min, uncovered the whole time
  • Yellow or green split peas - 25 min, uncovered the whole time
  • Any dal (Indian lentils) such as channa dal, toor dal or moong dal - per recipe
  • French lentils (Puy lentils / black lentils)  - not recommended as they don't soften as well as other lentils so you won't get the same creamy, thick texture.
4. Storage - will keep in fridge for up to 5 days, and in freezer for 3 months (thaw, heat, give it a good stir and it will be as good as new. Use water to thin slightly if needed.)
5. Nutrition per serving, excluding rice.

Nutrition Information:

Calories: 414cal (21%)Carbohydrates: 36g (12%)Protein: 14g (28%)Fat: 26g (40%)Saturated Fat: 20g (125%)Cholesterol: 22mg (7%)Sodium: 782mg (34%)Potassium: 865mg (25%)Fiber: 15g (63%)Sugar: 5g (6%)Vitamin A: 544IU (11%)Vitamin C: 13mg (16%)Calcium: 91mg (9%)Iron: 7mg (39%)
Keywords: lentil curry, lentil recipe
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Dozer in lockdown mode. This is what passer byes see.

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436 Comments

  1. Gerry Hill says

    January 10, 2022 at 7:33 am

    5 stars
    I used Caribbean curry powder and red lentils with low fat coconut milk partner currently on diet give it a week and it will be back to full fat. This is the lentil curry I’ve been looking for quick and incredibly flavoursome

    Reply
  2. Simone says

    January 2, 2022 at 11:53 am

    5 stars
    So delicious, more so with every spoonful 😍

    Reply
  3. georgia a oliveira says

    December 27, 2021 at 7:51 am

    could this recipe be done in a slow cooker with the same results?

    Reply
  4. Megan says

    December 15, 2021 at 10:30 am

    Hi Nagi,

    I love your website. I came across this curry and your easy coconut sauce recipe which seems very similar. What would you say would be the difference in flavour between the two if I was trying to decide which recipe to make?

    Reply
  5. Anna says

    November 23, 2021 at 8:08 pm

    Amazing. This is the lentil curry i have been fantasising about for years but i had never found the right recipe. So simple, and a hit with my two boys. Thank you! xx

    Reply
  6. Eve Harvey says

    November 18, 2021 at 6:02 pm

    Nagi, you have changed the way our family eats! We love every single one of the recipes we have tried from Recipe Tin Eats and my children (and husband) now eat a much more varied diet. My 12 year old has also become an amazing cook thanks to your easy to follow recipes. Thank you thank you thank you!!!!!

    Reply
  7. Andrea says

    November 16, 2021 at 7:40 am

    5 stars
    Extremely good!!! I only added extra vegetables. I’m so impressed with this recipe’s simplicity. Thank you!

    Reply
  8. Belinda says

    November 14, 2021 at 9:54 pm

    Delicious as always. I added spinach and broccoli and it’s perfect!!

    Reply
  9. Marian says

    November 14, 2021 at 3:02 pm

    5 stars
    I have been making this and freezing it for lunches. It is sooooo good! I add some baby spinach at the end and freeze it with cooked cauliflower so it is ready to go for lunch! Yum!

    Reply
  10. Heather says

    November 12, 2021 at 10:51 pm

    5 stars
    Wow! I’m cooking for a 94yo with chewing issues. Added grated carrot at the beginning, slightly less curry powder, and baby spinach and peas at the end with yoghurt and a squeeze of lime. Double success – she was able to eat it – and loved it. And I loved it too. Thank you!!!

    Reply
  11. Kirsty says

    November 10, 2021 at 9:48 pm

    5 stars
    I love this recipe! Easy to make, so much flavour and even though we all have double or triple servings there’s always left overs.

    Reply
  12. Renee says

    November 7, 2021 at 11:39 pm

    5 stars
    Easy and very flavourful, will definitely make again!

    Reply
  13. Theresa says

    November 7, 2021 at 6:32 pm

    5 stars
    Another great recipe! Thank you Nagi

    Reply
  14. Bryn says

    November 5, 2021 at 5:55 am

    5 stars
    This was delicious! I’m yet to be let down by one of your recipes, Nagi. Thank you.

    Reply
  15. Maggie says

    October 28, 2021 at 1:21 am

    Wow Nagi
    You have done it again. This is delicious. You are my food Hero😁 Thankyou

    Reply
    • Nagi says

      October 28, 2021 at 8:31 am

      So glad you enjoyed it, Maggie! N x

      Reply
      • Mayra says

        November 10, 2021 at 2:51 am

        Looks wonderful! How can I make this in an instant pot?

        Reply
  16. Kim says

    October 27, 2021 at 3:06 am

    Every recipe I have tried is excellent. Good enough that I am willing to try things I think I might not like.

    Reply
    • Nagi says

      October 27, 2021 at 5:15 pm

      Now THAT is the best compliment I have had today!!! 😄 N x

      Reply
  17. Ben says

    October 24, 2021 at 1:48 pm

    Hi I tried this on a whim because I wanted to try a lentil recipe and had never even had lentil curry before but I am a fan of Indian food. This recipe was so easy and so flavorful! I shared it with my friends and they made it right off the back as well. Very good instructions and great meal prep for last week’s dinner. Thank you so much!

    Reply
    • Nagi says

      October 26, 2021 at 12:22 pm

      I am so glad you enjoyed it Ben! N x

      Reply
  18. Robyn Bishop says

    October 22, 2021 at 12:28 am

    I made this tonight using tinned lentils. Whilst the flavour was good it was very soupy. Should I have reduced the water because I used tinned lentils?

    Reply
    • Nagi says

      October 22, 2021 at 9:17 am

      Hi Robyn…did you drain them first? N x

      Reply
      • Robyn says

        October 22, 2021 at 10:06 am

        Yes I did drain the lentils but I used the full 3 cups of water. Wondered if I should have used less.

        Reply
        • Nat C says

          December 21, 2021 at 6:52 am

          I had the same issue using dried red lentils. Have made this twice and same issue both times. It tastes amazing but needs an hour for the water to simmer away

          Reply
  19. Deb Collins says

    October 13, 2021 at 1:06 pm

    5 stars
    I made this last night. It was so easy because I bought diced canned tomatoes and prechopped onion. It was absolutely delicious. I have enough for about 6 meals. And how often is a meal absolutely delicious AND healthy, and full of fiber?

    Reply
  20. Christine says

    October 10, 2021 at 6:29 pm

    Made this on a whim after stumbling across this recipe. Absolute winner! Great recipe to freeze too. More flavourful and thicker than another recipe I was following. Easy to add extra veggies. Added a drizzle of dark soy to the bowl for extra flavour. 100/100 will make again.

    Reply
    • Nagi says

      October 11, 2021 at 2:41 pm

      So happy you liked it…great on a rainy day like we are having here right now! N x

      Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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