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This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegan or vegetarian main or side dish.
Lentil Curry
This red lentil curry ismore like a soup than a thick stew and can be made on the stove or in the Instant Pot. It’s perfect served over rice or cauliflower rice. Adding a little lime and cilantro at the endimproves and brightens the flavor. Best of all, the curry can stay inthe fridge all week for leftovers, and it freezes well. I am always trying to eat more lentils throughout the week because they’re a simple way to achieve my fiber goals (at least 25 grams per day). More lentil recipes I love are this lentil soup and lentil salad.
This healthy lentil curry recipe is from the new cookbook Plantifully Lean by Kiki Nelson, which features “more than 125 simple, plant-based, low-fat recipes.” She offers satisfying and delicious plant based dishes, including Shiitake Rice with Thai Peanut Sauce and French Onion Soup. I was fascinated to read about her weight loss journey following a high-carbohydrate, low-fat, plant based diet. So many of her recipes looked amazing, but I was most excited to try this vegan curry, and I’m happy I did.
Lentil Curry Ingredients
- Spices: Cumin seeds, garam masala, curry powder, coriander, salt
- Aromatics: Fresh minced garlic and ginger, diced onion
- Tomatoes: Dice two Roma tomatoes.
- Lentils: I used one cup of red lentils.
- Water for the lentils to cook in
- Garnish: Cilantro leaves and lime wedges
Frequently Asked Questions about Lentils
Do you need to soak red lentils?
The great thing about lentils is that they don’t require soaking like beans do. Plus, they cook much faster than dried beans. You may want to rinse the lentils in a fine mesh strainer to ensure there’s no debris.
Do you have to cook lentils before adding them to curry?
No! The lentils cook in the curry, making this dish a one-pot meal.
How long do lentils take to cook in a curry?
Red lentils take about 20 to 30 minutes on the stove and 20 minutes in the Instant Pot.
Is lentil curry good for you?
This lentil curry without coconut milk is full of fiber and protein and under 300 calories. Lentils are also packed with vitamins and minerals, like iron, B6, and potassium.
How to Make Lentil Curry
- Cumin Seeds: For the Instant Pot, push “Sauté,” and on the stove, heat a large pot over medium-high heat. Toast the cumin seeds for a minute until fragrant and browned.
- Add the other ingredients: tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for five minutes.
- Lentils: Stir in the lentils and four cups of water. Put the lid on the Instant Pot and pressure cook for 20 minutes. Allow the pressure to release naturally. On the stove, bring the water to a boil, cover, and cook on low for 20 to 30 minutes until the lentils are tender.
How to Serve Lentil Curry
I like this lentil curry over white or brown rice or cauliflower rice for a low-carb option. You could also serve it with a piece of naan or roti to scoop up the lentils. If you want a vegetable to go with it, try this Warm Curry Roasted Vegetable Salad, Rainbow Carrots with Ginger, or Roasted Cauliflower.
How to Store Lentil Curry
Store anyleftovers in an airtight container in the refrigerator forup to a week orfreeze for up to a month. The red lentil curry is even moredelicious the next day, making it perfect for meal prep! Reheat it in the microwave until warm.
Variations
- Lentils: You can swap red lentils with green or brown ones.
- Vegetables: Add spinach or kale at the end.
- Cumin: If you don’t have cumin seeds, add ground cumin with the other spices.
More Lentil Recipes You’ll Love
- Lebanese Lentil Soup
- Lentil Bowl with Avocado, Eggs, and Cholula
- Chicken and Lentil Soup (Instant Pot)
- Lentils and Rice with Eggs and Bacon
- Lentil Soup with Butternut and Kale
Lentil Curry Recipe (Stove or Instant Pot)
4.13 from 40 votes
Cals:216
Protein:13
Carbs:41
Fat:1
This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegetarian main dish or as a side with coconut chicken curry.
Course: Dinner, main dish, Side Dish
Cuisine: Indian
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Print Rate Pin SaveWW Points
Yield: 4 servings
Serving Size: 1 1/3 cups
Ingredients
- 1/8 teaspoon cumin seeds
- 2 Roma, plum tomatoes, diced
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon minced fresh ginger
- 1 cup dried red lentils
- 4 cups water
- chopped fresh cilantro leaves, for garnish
- fresh lime wedges, for serving
Instructions
Instant Pot Method:
Select the Sautésetting on your Instant Pot or multicooker.
Place the cumin seeds in the innerpot and toast until fragrant and browned, about 1minute. Add the tomatoes,onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook,stirring occasionally, for 5 minutes.
Stir in the lentilsplus 4 cups water.
Seal the pot and pressure-cook for 20 minutes, then allowthe pressure to release naturally.
Stove Method:
Heat a large pot over medium-high heat.
Place the cumin seeds in the pot and toast until fragrant andbrowned, about 1 minute. Add the tomatoes, onion, garlic,
garam masala, curry powder, coriander, salt, and ginger. Cook, stirringoccasionally, for 5 minutes.
Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.
To Serve
Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.
Last Step:
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Notes
Store any left- overs in an airtight container in therefrigerator for up to a week, or freeze for up to a month.
The curry is even more delicious the next day!
Nutrition
Serving: 1 1/3 cups, Calories: 216 kcal, Carbohydrates: 41 g, Protein: 13 g, Fat: 1 g, Sodium: 294 mg, Fiber: 8 g, Sugar: 7 g
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