Spicy Red Lentil Curry: Fiery, Simple Weeknight Stew

Spicy Red Lentil Curry brings bright spice and silky lentils to the table in under 40 minutes. This recipe balances heat, tomato tang, and warm spices for a bowl that feels both homey and adventurous. It works great as a stand-alone meal or paired with rice or flatbread.

What makes this Spicy Red Lentil Curry so appealing

I love recommending this curry because it fits busy weeks and cooler weather alike. The lentils cook quickly and soak up flavors fast, so you get a deep, layered dish without a long simmer. It also uses pantry staples and fresh aromatics. If you enjoy leafy stews or other curry-style soups, you might like this take on red lentils much like the Thai red curry lentil soup that plays with similar flavors.

Reasons you’ll fall for this version

The dish offers comforting warmth and vibrant spice in every spoonful. Red lentils break down into a creamy base that carries cumin, coriander, turmeric, and a hit of chili. You taste tomato brightness, a garlic-ginger backbone, and a touch of acidity at the end. The flavor profile fits autumn and winter, but it also shines when you want something quick and bold.

It comes together fast. Chop once, sauté once, and the lentils do the rest. No soaking needed. Leftovers taste even better the next day after the flavors rest. If you enjoy coconut notes or want a milder option, check recipes like the chicken coconut red curry soup for variation ideas.

Ingredients and safe substitutions

Below is what you need and why each part matters. I keep this list focused on pantry-friendly staples and sensible swaps to fit diets.

Core ingredients for the pot

• 1 cup red lentils, rinsed
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1–2 tsp grated fresh ginger
• 1 can (14 oz) crushed tomatoes
• 3 cups vegetable stock or water
• 1 tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander
• 1/2–1 tsp chili powder or 1 small chopped green chili (adjust to taste)
• 1 tbsp oil (neutral or coconut)
• Salt and black pepper to taste
• Fresh cilantro or lemon wedges to finish

Simple swaps for diet needs

• To make it creamier, stir in 1/2 cup coconut milk at the end.
• Use low-sodium vegetable broth to control salt.
• Swap red lentils for orange lentils (same cooking profile). Brown lentils take longer and change texture.
• Add spinach or kale for extra greens.
  If you want a heartier version, try the brown lentil and sweet potato curry for inspiration.

Optional twist

Stir in roasted cauliflower or dunk in roasted eggplant for a smoky note. A spoon of plain yogurt on top cools the spice nicely.

How to cook this Spicy Red Lentil Curry

Follow a clear order: aromatics first, spices next, then lentils and liquid. Finish with acid and fresh herbs.

Step-by-step cooking instructions

1. Heat oil in a medium pot over medium heat. Add onion. Cook until soft, about 5–7 minutes.
2. Add garlic and ginger. Cook 1 minute until fragrant.
3. Stir in turmeric, cumin, coriander, and chili. Toast 30 seconds.
4. Add crushed tomatoes and stir, scraping up any browned bits. Simmer 3 minutes.
5. Add rinsed red lentils and vegetable stock. Bring to a boil. Reduce heat to a simmer.
6. Cook uncovered 15–20 minutes, stirring occasionally, until lentils break down and thicken. Add more water if too thick.
7. Stir in coconut milk if using. Adjust salt and chili. Finish with lemon juice and chopped cilantro.
8. Serve with rice, naan, or on its own.

Step	Details
1	Sauté onion, then garlic and ginger until soft and aromatic.
2	Add spices, toast briefly, then stir in tomatoes and lentils.
3	Simmer 15–20 minutes until creamy. Finish with lemon and cilantro.

Tips on texture, timing, tools and keeping leftovers tasty

• Use a heavy-bottomed pot to avoid sticking.
• Stir a few times while simmering so the lentils cook evenly.
• If the curry gets too thick, add hot water one ladle at a time.
• For a silky finish, blend 1/3 of the curry and stir it back in.
• For a milder, creamier bowl, add coconut milk near the end.

Storing and reheating notes

• Cool completely before refrigerating. Store in an airtight container for up to 4 days.
• Freeze in portions for up to 3 months. Thaw in the fridge overnight.
• Reheat gently on the stove over low heat, adding a splash of water or stock to loosen the texture. A microwave works too; stir every minute for even warming.
  This curry keeps well and often tastes richer the next day, so it makes a reliable make-ahead meal.

FAQs

Print

How long do red lentils take to cook in this curry?

Red lentils usually cook in 15–20 minutes in simmering liquid. They break down and make a creamy base.

Can I make this curry milder for kids?

Yes. Reduce or omit the chili, and add a splash of coconut milk to soften the heat.

Is this curry freezer-friendly?

Yes. Cool fully, portion into airtight containers, and freeze up to three months. Thaw overnight in the fridge.

What should I serve with it?

Serve with steamed rice, quinoa, or warm flatbread. A simple cucumber salad or yogurt on the side adds freshness.

Final Thoughts

I hope this Spicy Red Lentil Curry becomes a weeknight favorite. It cooks fast, feeds a few people, and flexes to your pantry and spice level. For a close reference to a similar take, see this full recipe: Savor the Flavor: Easy Vegan Lentil Tortilla Soup Recipe.