Spicy Red Lentil Curry

Name: Spicy Red Lentil Curry
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Ingredients: 0.333333 CUP Red Lentils; 1.33333 TBSP Avocado Oil; 1.33333 clove Garlic; 0.666667 thumb (1-inch piece) Ginger; 0.666667 Serrano Pepper; 0.333333 TSP Ground Cumin; 0.333333 TSP Cayenne Pepper; 0.166667 TSP Ground Coriander; 0.666667 TSP Curry Powder; 0.333333 TSP Garam Masala; 0.333333 TSP Ground Turmeric; 0.333333 TSP Kosher Salt; 0.333333 TSP Pepper (Black); 133.333 ML Canned Full-Fat Coconut Milk; 133.333 G Crushed Canned Tomatoes; 0.333333 TBSP Lemon Juice; 0.166667 CUP Cilantro

A warming, velvety Spicy Red Lentil Curry brightened with citrus and fresh cilantro. Red lentils simmer in fragrant spices, garlic, ginger and serrano pepper, then finish with creamy coconut milk and crushed tomatoes for a rich, comforting texture—perfect spooned over rice or with warm flatbread.

A warming, velvety Spicy Red Lentil Curry brightened with citrus and fresh cilantro. Red lentils simmer in fragrant spices, garlic, ginger and serrano... Show more

3.0

•⏳40min•👨‍🍳Medium

vegan

gluten free

high fiber

low sugar

satiating

Method

Rinse and prep

Rinse the Red Lentils in a fine-mesh sieve under cool running water until the water runs mostly clear, then let them drain while you prep the rest.

Chop aromatics

Finely mince the Garlic, Ginger, and Serrano Pepper; if you want a milder curry, scrape out some of the seeds first. Roughly chop the Cilantro and set it aside for the end. Measure out the Ground Cumin, Cayenne Pepper, Ground Coriander, Curry Powder, Garam Masala, Ground Turmeric, Kosher Salt, and freshly cracked Pepper (Black) so they’re ready to go.

Toast spices

Heat the Avocado Oil (or Olive Oil) in a large saucepan or Dutch oven over medium heat until it shimmers. Add the garlic, ginger, and serrano, and cook, stirring constantly, for 1 to 2 minutes until fragrant. Stir in the cumin, cayenne, coriander, curry powder, garam masala, and turmeric, and keep stirring just until the spices bloom and smell toasted.

Simmer gently

Add the lentils, Canned Full-Fat Coconut Milk, and Crushed Canned Tomatoes to the pot, then season with the salt and black pepper. Bring everything to a gentle boil, then lower the heat and simmer uncovered for 18 to 20 minutes, stirring every few minutes, until the lentils are soft and the curry is thick, creamy, and glossy.