Name: Hearty Lentil Curry
Prep time: 15 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Indian-inspired
Ingredients: ¼ tsp black pepper; ½ tsp salt; 1 (13.5 oz) can full-fat coconut milk; 1 (15 oz) can diced tomatoes; 1 cup red lentils, rinsed; 1 medium onion, diced; 1 tbsp curry powder; 1 tbsp fresh ginger, grated; 1 tsp ground cumin; 2 cups low-sodium vegetable broth; 2 medium carrots, diced; 3 cloves garlic, minced; Optional garnish: fresh cilantro, chopped; Optional: ¼ tsp red chili flakes

Savor the Hearty Lentil Curry, a wholesome, flavorful dinner packed with protein-rich lentils, vibrant spices, and creamy coconut milk. This easy, one-pot dish is perfect for cozy weeknights, delivering bold Indian-inspired flavors and nutritious comfort in every bite.

Why You’ll Love This Recipe

Hearty Lentil Curry is a soul-warming, healthy dinner that brings the rich, aromatic flavors of Indian cuisine to your table with minimal effort. Packed with protein and fiber from lentils, this one-pot meal is both nourishing and satisfying, perfect for busy weeknights or meal prep. The creamy coconut milk and bold spices create a comforting, flavorful dish that’s versatile enough to adjust for spice levels or dietary needs. Whether you’re a vegetarian or just craving a meatless meal, this budget-friendly curry is a delicious way to enjoy wholesome ingredients that everyone will love.

Recipe Tips and Tricks

Rinse Lentils: Rinse red lentils thoroughly to remove excess starch and prevent a mushy texture.
Toast Spices: Briefly toast cumin and curry powder in oil to enhance their aroma and flavor.
Adjust Heat: Add chili flakes sparingly and taste as you go to control spiciness.
Simmer Gently: Cook on low heat to allow flavors to meld without overcooking lentils.
Check Liquid Levels: Add more broth or water if the curry thickens too much during cooking.
Prep Ahead: Chop veggies and measure spices in advance for a quick weeknight assembly.

Yield: 6 Servings

Hearty Lentil Curry

Hearty Lentil Curry, a wholesome, spicy dinner packed with lentils and veggies, perfect for cozy nights.

Prep Time 15 minutes

Cook Time 40 minutes

Additional Time 5 minutes

Total Time 1 hour

Ingredients

¼ tsp black pepper
½ tsp salt
1 (13.5 oz) can full-fat coconut milk
1 (15 oz) can diced tomatoes
1 cup red lentils, rinsed
1 medium onion, diced
1 tbsp curry powder
1 tbsp fresh ginger, grated
1 tsp ground cumin
2 cups low-sodium vegetable broth
2 medium carrots, diced
3 cloves garlic, minced
Optional garnish: fresh cilantro, chopped
Optional: ¼ tsp red chili flakes

Instructions

Rinse the Lentils: Rinse red lentils under cold water until the water runs clear, then drain well.
Prep the Veggies: Dice onion and carrots, mince garlic, and grate ginger for a flavorful base.
Sauté Aromatics: In a large pot, heat a drizzle of oil over medium heat; sauté onion, garlic, and ginger for 4-5 minutes.
Toast the Spices: Add curry powder, cumin, and optional chili flakes; cook for 1 minute until fragrant.
Add Veggies and Tomatoes: Stir in carrots and diced tomatoes, coating them in the spice mixture.
Incorporate Lentils: Add rinsed lentils, stirring to combine with the veggies and spices.
Pour in Liquids: Add coconut milk and vegetable broth, stirring gently to blend flavors.
Simmer the Curry: Bring to a gentle boil, then reduce to low and simmer for 30-35 minutes, until lentils are tender.
Taste and Adjust: Check seasoning, adding salt, pepper, or more spices as needed for perfect flavor.
Serve with Joy: Spoon over rice or with naan, garnish with cilantro, and enjoy this warm, hearty curry!

Notes

Red lentils cook faster and create a creamier texture than other varieties; don’t overcook to avoid mushiness.
For a thicker curry, simmer uncovered for the last 10 minutes or mash some lentils.
Leftovers deepen in flavor, making this ideal for next-day lunches.
Serve with a side of yogurt or cucumber raita to balance the spices.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 199Total Fat 15gSaturated Fat 13gUnsaturated Fat 1gSodium 379mgCarbohydrates 15gFiber 5gSugar 3gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Red Lentils: Quick-cooking red lentils create a creamy texture; green or brown lentils need longer cooking.
Coconut Milk: Full-fat coconut milk adds richness; light coconut milk works for a lower-calorie option.
Onion: Diced yellow onion provides a savory base; red onion offers a milder flavor.
Garlic and Ginger: Freshly minced garlic and grated ginger deliver bold, aromatic depth.
Carrots: Diced carrots add sweetness and texture; fresh carrots are best for crunch.
Diced Tomatoes: Canned diced tomatoes provide tangy depth; fire-roasted tomatoes add smokiness.
Curry Powder: A quality curry powder blend ensures authentic flavor; make your own for customization.
Vegetable Broth: Low-sodium broth controls saltiness; water can substitute in a pinch.

Variations and Substitutions

Lentil Swap: Use green or brown lentils for a firmer texture, adjusting cook time as needed.
Vegetable Add-Ins: Swap carrots for zucchini, spinach, or sweet potatoes for variety.
Spice Variations: Add turmeric, garam masala, or fresh chilies for a different flavor profile.
Protein Boost: Include chickpeas or tofu for extra protein in vegetarian versions.
Vegan Option: Naturally vegan, but ensure broth and spices are free of animal products.
Low-Fat: Use light coconut milk or reduce the amount for a lighter curry.
Gluten-Free: Naturally gluten-free; double-check broth and spices for hidden gluten.

Storage Options

Refrigerator: Store in an airtight container for up to 5 days; reheat on the stove or microwave.
Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
Reheating: Add a splash of broth or water when reheating to restore consistency.
Meal Prep: Portion with rice or naan for easy, healthy lunches or dinners.