This Red Lentil Curry is the perfect weeknight meal that's packed with vegetables and fiber! Serve with my Homemade Garlic Naan recipe and rice and this will be your new go-to dinner!
1 Tbsp olive oil
1 large or 2 small onions, diced
1 Tbsp minced ginger
1 Tbsp minced garlic
1 Tbsp tomato paste
1 Tbsp yellow curry paste
2 tsp curry powder
1/2 tsp salt
1/4 tsp pepper
3-4 carrots, peeled and diced
1 red bell pepper, diced
1 1/2 cup red lentils
4 1/2 cups chicken or vegetable broth
1 can (13.5 oz) coconut milk
Lime juice and cilantro, to garnish
In a large skillet, saute the onions, ginger and garlic in oil until the onion starts to soften,
Add the tomato paste, curry paste, curry powder, salt, and pepper. Stir and let toast for a minute until fragrant. Add the carrots, red bell pepper and lentils.
Pour in the broth and stir well. Cover and bring the pan to a rapid simmer for 20-25 minutes, stirring often to prevent the bottom from burning. The lentils will almost completely lose their shape (see picture above).
Remove from heat and stir in the coconut milk and lime juice.
Serve with homemade naan and rice (4 cups cooked was a great proportional amount for us!). This makes a lot of curry but the leftovers store well for lunch the next day.
Red lentils: This recipe works with split red lentils which can sometimes be hard to find. I get the Great Value brand that is not in every Walmart. Using regular lentils or green split peas will not work the same because they take much longer to cook. If you try it with them, plan on longer cooking time and likely some more liquid!
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.
This recipe was adapted from The Busy Baker.