Spicy Red Lentil Curry

Why You’ll Love This Recipe

I enjoy how this curry brings together rich spices and simple ingredients into one deeply flavorful dish. It’s naturally plant-based, filling, and easy to customize depending on how spicy I want it. I also like that it comes together in one pan, making cleanup simple while still delivering a meal that tastes like it simmered all day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup (~190 g) red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, finely minced
2 inch piece fresh ginger, finely minced
2 serrano peppers, finely minced
1 tsp ground cumin
1 tsp cayenne pepper
½ tsp ground coriander
2 tsp curry powder
1 tsp garam masala
1 tsp ground turmeric
1 tsp kosher salt (more as needed)
1 tsp freshly cracked black pepper
1 can (13.5 oz / 400 ml) full-fat coconut milk
1 can (14 oz / 400 g) crushed tomatoes
1 tbsp lemon juice
½ cup fresh cilantro, roughly chopped

Directions

I start by rinsing the lentils under cold water until the water runs clear, then I soak them for several hours or overnight when I have the time. This helps them cook faster and improves their texture.

In a large skillet, I heat the oil over medium-high heat. Once hot, I add the garlic, ginger, and serrano peppers, cooking for about 3 minutes while stirring so nothing burns.

Next, I add all the spices—cumin, cayenne, coriander, curry powder, garam masala, turmeric, salt, and black pepper—and cook them briefly until fragrant.

I stir in the lentils, crushed tomatoes, and coconut milk, mixing everything well. Then I lower the heat, partially cover the pan, and let it simmer for about 20 to 25 minutes until the lentils are soft and the curry becomes thick and creamy. If needed, I add a bit of water and cook a little longer.

Once done, I turn off the heat and stir in the lemon juice and fresh cilantro. I taste and adjust the seasoning if needed.

I serve it warm with rice or flatbread and sometimes add extra cilantro on top.

Servings And Timing

This recipe makes 3 servings.
Prep time: about 10 minutes (plus soaking time if I include it)
Cook time: about 35 minutes
Total time: about 45 minutes

Variations

I sometimes adjust the spice level by reducing or increasing the cayenne and serrano peppers. When I want a milder version, I skip one pepper or use a gentler chili. I also like adding vegetables like spinach or sweet potatoes for extra texture and nutrition. For a richer curry, I use all coconut milk, and for a lighter version, I replace part of it with water or broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently on the stove and add a splash of water if it has thickened too much. I find the flavors deepen even more the next day.

FAQs

Do I have to soak the lentils?

I don’t always soak them, but I find it helps them cook faster and improves the texture.

How spicy is this curry?

I find it moderately spicy, but I can easily adjust the heat by changing the amount of peppers and cayenne.

Can I freeze this curry?

Yes, I freeze it in portions and reheat it later. It holds up very well.

What can I serve with this curry?

I usually serve it with rice, naan, or any flatbread I have on hand.

Can I use a different type of lentils?

I prefer red lentils because they cook quickly and become creamy, but I can use others with longer cooking times.

Conclusion

I find this spicy red lentil curry to be one of the most comforting and flavorful meals I can make with simple ingredients. It’s rich, creamy, and full of warmth, making it perfect for any day when I want something satisfying and easy to prepare.

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