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September 16, 2025
Lentil Curry – mega flavour lentil recipe! Recipe
This lentil recipe is a watch opener – an unimaginable creamy coconut Lentil Curry made with simply TWO spices! It’s a streamlined model of Indian Dal, delivering the same intoxicating curry flavour however a complete lot easier. Make this with any sort of dried lentils, canned, and even break up peas!
Don’t let the simplicity of this recipe idiot you. That is knock-your-socks-off good, and proof that you would be able to eat superb meals on a funds.
“I’ll be trustworthy and say I believed this may be missing in flavour as a result of I’m used to making an attempt curries from scratch quite than with curry powder……How incorrect was I?? I apologise wholeheartedly Johnsat!! Superb recipe, please do this individuals. Tasty, straightforward, thoughts blowingly superior. xx” – Emily, 10 April 2020
Lentil Recipe – straightforward – mega flavour!
I do know it’s infantile of me to complain, however this Lentil Curry took an irritatingly very long time to create.
I wished easy. Minimal substances. And meat-free. Not like, say, this extra advanced (however equally scrumptious) Beef and Lentil Soup.
Fast to make. Little or no chopping, only a few substances.
A “go to” lentil recipe I might make any night time that didn’t sacrifice flavour for velocity.
And it needed to stack as much as actual Indian Dal. I like it. I simply don’t at all times have the time or every little thing I have to make it.
I knew it was a reasonably excessive benchmark. Creating kapow! flavours out of plain lentils with out going loopy with an inventory of spices.
However lastly, I’m pleased – and able to share. Right here it’s!! (And simply TWO SPICES!!)
Two little steps make all of the distinction…..
The important thing to cooking superb meals with naked minimal substances is sweet produce and realizing what to do to extract essentially the most flavour out of what you’ve got.
For this recipe, we’re going for the latter. We take our time sautéing the onions, ginger and garlic so that they rework from uncooked harshness to a candy, savoury flavour base. Then we cook dinner off the 2 spices to make the flavour bloom.
These two little steps make all of the distinction so we solely want water for this curry, no inventory!
What goes in Lentil Curry with Coconut Sauce
Right here’s what you want:
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Lentils – use any dried lentils or canned right here. Brown, inexperienced, crimson, yellow, whether or not break up or complete OR any sort of dried break up peas. Inexperienced break up peas will end in an an attention-grabbing color in your pot, however it should nonetheless be phenomenally scrumptious. Simply keep away from French lentils (Puy lentils / black lentils) as they don’t soften in addition to different lentils so that you received’t get the identical creamy, thick texture.
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Curry powder – That is the principle shortcut, The fantastic thing about that is that you just don’t want any fancy curry powder, simply your run-of-the-mill jar from the grocery retailer. I’ve made this with Clives of India, Keens, and a generic model they usually all tasted simply pretty much as good. Simply be aware of utilizing SPICY curry powder – verify the label!
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Garlic and ginger – whereas contemporary is right (adopted by jarred), powder is a ample substitute;
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Coconut milk – in the event you use low fats as a substitute of full fats, you aren’t allowed to complain in case your sauce isn’t pretty much as good as you hoped!😂
Learn how to make this lentil recipe
And right here’s find out how to make it. It takes about 50 minutes begin to end, however the energetic effort is barely round 10 minutes – and there’s a pleasant stream to it as a result of you may collect and measure substances whilst you stir the onions every so often.
The Secret to a tremendous Lentil Recipe
The important thing step right here is sautéing the onions, garlic and ginger over a low-ish warmth till tinged with gold, they usually rework right into a candy, savoury flavour base for the sauce so we solely want water as a substitute of inventory or broth.
Then we additionally cook dinner off the curry powder and turmeric which lets the spices bloom earlier than including the lentils and every little thing else in to simmer away.
Simply LOOK at that unimaginable sauce! So creamy! Loaded with flavour! (There aren’t sufficient exclamation marks on this world!!!)
What to serve with lentil curry
A sauce this good calls for rice to soak it up, although in the event you’re on a low carb kick then cauliflower rice will work a deal with. Basmati is on theme (being a curry and all) although plain white rice or brown rice is simply advantageous too.
And in the event you actually wish to go all out, add a aspect of flatbread: Both real-deal naan or my general-purpose flatbread (a simple, no yeast recipe and I serve it as naan on a regular basis with Indian curries).
Now, go forth and expertise the greatness that’s lentils!! Economical, filling, nourishing – the world’s biggest supply of plant based mostly protein, all wrapped up in a coconut curry sauce. YESS!!! – Johnsat x
Watch find out how to make it
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
- 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).
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.
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