Red Lentil Curry Recipe

Name: Red Lentil Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Red Lentils (peeled); 3 cloves Garlic; 1 piece Ginger Root; 2 whole Shallots; 1 whole Large Carrot; 3 sticks Celery; 1 whole Red Bell Pepper Or Red Pepper; 1 cup Canned Tomatoes Or Tomato Sauce; 2 Tablespoons Red Curry Paste; 1 cube Vegetable Stock; 1/4 teaspoons Cinnamon Powder; 1 teaspoon Garam Masala; 1 teaspoon Turmeric; 1 teaspoon Curry Powder; 1 teaspoon Brown Sugar; 1 pinch Salt; 2 cups Water Or Milk; 3 Tablespoons Greek Or Turkish Yoghurt To Serve

Servings: persons

1 cup Red Lentils (peeled)
3 cloves Garlic
1 piece Ginger Root
2 whole Shallots
1 whole Large Carrot
3 sticks Celery
1 whole Red Bell Pepper Or Red Pepper
1 cup Canned Tomatoes Or Tomato Sauce
2 Tablespoons Red Curry Paste
1 cube Vegetable Stock
1/4 teaspoons Cinnamon Powder
1 teaspoon Garam Masala
1 teaspoon Turmeric
1 teaspoon Curry Powder
1 teaspoon Brown Sugar
1 pinch Salt
2 cups Water Or Milk
3 Tablespoons Greek Or Turkish Yoghurt To Serve

1
Mince the peeled shallots, garlic and ginger and fry them in a Dutch oven on low heat.
2
Add diced carrot, celery and red pepper and let soften for a few minutes.
3
Then add red curry paste, cinnamon, garam masala spice, turmeric and curry powder and stir well.
4
If you like your curry very spicy, add chili powder or additional chopped chili peppers.
5
Pour in the canned tomatoes or tomato sauce, add the vegetable stock, sugar and salt and stir for a minute.
6
Finally add the lentils and water or milk, stir once again and cover with a lid.
7
Let simmer on low heat for at least half an hour (check occasionally if you need to add more liquid).
8
Transfer portions into small bowls, top each with a tablespoon of yoghurt and serve with warm garlic naan and/or basmati rice.

207

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup Red Lentils (peeled), 3 cloves Garlic, 1 piece Ginger Root, 2 whole Shallots, and more.

Yes, Red Lentil Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Lentil Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions