What type of lentils are best for Indian Lentil Curry?

Indian Lentil Curry can be made with various types of lentils. Red lentils cook quickly and create a creamy texture, while brown or green lentils hold their shape better and result in a heartier consistency. Your choice depends on the texture you prefer.

Can I make Indian Lentil Curry ahead of time?

Yes, Indian Lentil Curry is excellent for meal prep. In fact, the flavors deepen over time, making leftovers even more delicious. Store it in the refrigerator for up to 4 days or freeze it for longer storage.

Is Indian Lentil Curry spicy?

This Indian Lentil Curry is mild and ოჯახ-friendly. It uses warm spices like turmeric and cumin without intense heat. However, you can easily add chili flakes or fresh peppers if you prefer a spicier version.

How do I thicken or thin Indian Lentil Curry?

If your Indian Lentil Curry is too thick, add a bit of broth or water and stir until you reach the desired consistency. If it’s too thin, let it simmer longer uncovered so excess liquid can evaporate.

Indian Lentil Curry Easy Recipe

Name: Indian Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 2 1/2 cups lentils (rinsed); 3 tablespoons coconut oil; 1 medium onion, diced; 8 garlic cloves, minced; 3 1/2 cups broth (chicken or vegetable); 28 ounces diced tomatoes (fresh or canned); 1 teaspoon turmeric; 1 teaspoon ground cumin; 1/2 teaspoon black pepper; 1/2 cup fresh basil (or 2 tablespoons dried basil); 2 teaspoons salt (or to taste)

Description

This Indian Lentil Curry is a quick, comforting, and nutritious one-pot dish made with lentils, tomatoes, and aromatic spices. It delivers rich flavor with minimal effort, making it perfect for busy weeknights and healthy meal prep.

Ingredients

Scale

2 1/2 cups lentils (rinsed)
3 tablespoons coconut oil
1 medium onion, diced
8 garlic cloves, minced
3 1/2 cups broth (chicken or vegetable)
28 ounces diced tomatoes (fresh or canned)
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 cup fresh basil (or 2 tablespoons dried basil)
2 teaspoons salt (or to taste)

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Instructions

Heat coconut oil in a large pot over medium heat until melted.
Add diced onion and minced garlic, sauté for about 5 minutes until soft and fragrant.
Pour in the broth and diced tomatoes, then stir in turmeric, cumin, and black pepper.
Bring the mixture to a boil, then add the rinsed lentils and stir well.
Reduce heat to low and let simmer uncovered for 25–30 minutes, stirring occasionally until lentils are tender.
Alternatively, cook in a pressure cooker on high for 9 minutes, then allow natural pressure release.
Stir in basil and season with salt to taste.
Let the curry rest for a few minutes before serving to thicken and enhance flavor.

Notes

Red lentils cook faster and create a creamier texture, while brown lentils remain firmer.
You can substitute curry powder (2 1/2 teaspoons) for the individual spices.
Add more broth or water if the curry becomes too thick.
This curry tastes even better the next day as flavors develop.
Store leftovers in an airtight container in the refrigerator for up to 4 days.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop / Pressure Cooker
Cuisine: Indian

Nutrition

Serving Size: 1 serving
Calories: 226 kcal
Sugar: 3 g
Sodium: 306 mg
Fat: 5 g
Saturated Fat: 4 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 16 g
Protein: 14 g
Cholesterol: 2 mg