Name: Spicy Red Lentil Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 cup red lentils; 4 tbsp avocado oil or olive oil; 4 cloves garlic, minced; 2 inches fresh ginger, minced; 2 serrano peppers, minced (adjust for spice preference); 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 can full-fat coconut milk (13.5 oz); 1 can crushed tomatoes (14 oz); Juice of 1 lemon; Fresh cilantro for garnish

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If you’re looking for a dish that warms you from the inside out, then this Spicy Red Lentil Curry is just the ticket. It’s one of those recipes that feels like a hug in a bowl. Whenever the weather turns chilly or I’m having one of those busy weeknights, I turn to this creamy, spiced delight. It’s nutritious, satisfying, and makes my kitchen smell absolutely divine.

This curry is perfect for family gatherings or even just a cozy dinner for one. Plus, it’s easy to whip up and can be made ahead of time. Trust me, once you try it, you’ll be reaching for this recipe again and again!

Why You’ll Love This Recipe

Quick to prepare: With just 10 minutes of prep time, you’ll have this dish on the table in under an hour!
Flavor-packed: The blend of spices brings warmth and depth to every bite.
Nutritious: Packed with protein and fiber from lentils, this dish is as healthy as it is delicious.
Make-ahead friendly: It stores well in the fridge, making leftovers something to look forward to.
Customizable: You can easily tweak ingredients based on your preferences or what you have on hand.

Ingredients You’ll Need

To make this Spicy Red Lentil Curry, you’ll need some simple and wholesome ingredients that are easy to find. Here’s what you’ll gather:

1 cup (~190g) red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, finely minced
2 inch piece of 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 (use more as needed)
1 tsp freshly cracked black pepper
1 (13.5-ounce/400 ml) can full-fat coconut milk
1 (14-ounce/400g) can crushed tomatoes
1 tbsp lemon juice
½ cup fresh cilantro, roughly chopped

Variations

One of the best parts about this recipe is its flexibility! You can easily adapt it to suit your taste or dietary needs.

Add extra veggies: Toss in some spinach or kale for added nutrition and color.
Change up the heat: If serrano peppers are too spicy for you, swap them with bell peppers for a milder flavor.
Make it heartier: Add chickpeas or sweet potatoes for an even more filling meal.
Serve it differently: Try serving it over quinoa instead of rice for a fun twist!

How to Make Spicy Red Lentil Curry

Step 1: Rinse and Soak the Lentils

Start by rinsing the lentils under cold water until the water runs clear. Soaking them overnight or for at least 6 hours helps them cook faster and improves nutrient absorption. This little step makes all the difference!

Step 2: Sauté Aromatics

Heat a large skillet over medium-high heat and add your avocado oil or olive oil. Once shimmering, toss in the minced garlic, ginger, and serrano peppers. Cook them for about three minutes while stirring frequently—this prevents burning and allows those lovely flavors to meld together beautifully.

Step 3: Spice It Up

Next, add in your spices: cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Stir continuously for 30-60 seconds until fragrant. This step really wakes up all those spices and fills your kitchen with an irresistible aroma!

Step 4: Combine Everything

Now it’s time to add in your rinsed lentils along with crushed tomatoes and coconut milk. Mix everything well before reducing the heat to low. Cover partially with a lid and let it simmer for about 20 to 25 minutes until the lentils soften beautifully. If they aren’t quite tender after that time frame, don’t hesitate to add a splash of water and give them another five minutes.

Step 5: Finish Off with Freshness

Once cooked through, take off the heat and stir in lemon juice and chopped cilantro for a burst of freshness! Taste your curry—if it needs more salt, feel free to adjust.

Step 6: Serve Up!

Serve your Spicy Red Lentil Curry over fluffy rice or with warm flatbread. Don’t forget to garnish with extra cilantro if you like! Store any leftovers in the fridge; they’ll last about 3-4 days.

And there you have it—a comforting bowl of Spicy Red Lentil Curry that’s sure to become a favorite at your table!

Pro Tips for Making Spicy Red Lentil Curry

Creating the perfect spicy red lentil curry can be a delightful experience, and with a few tips, you can take your dish to the next level!

Rinse and Soak the Lentils: Rinsing and soaking the lentils not only helps remove any impurities but also shortens cooking time and enhances nutrient absorption.
Adjust Spice Levels: Feel free to modify the amount of serrano peppers or cayenne pepper based on your heat preference. This dish is versatile, allowing you to make it as mild or fiery as you like!
Use Fresh Spices: Fresh spices deliver a more vibrant flavor. If possible, buy whole spices and grind them just before use for an aromatic boost.
Experiment with Add-ins: Consider incorporating vegetables such as spinach or kale in the last few minutes of cooking. This adds nutrition and color!
Don’t Skip the Lemon Juice: Adding lemon juice at the end brightens the flavors of the curry, balancing out the richness of the coconut milk perfectly.

How to Serve Spicy Red Lentil Curry

Serving your spicy red lentil curry can be just as fun as making it! With a little creativity, you can elevate your meal presentation.

Garnishes

Fresh cilantro: A sprinkle of chopped cilantro adds freshness and a beautiful touch of green.
Sliced lime: Adding lime wedges on the side allows guests to squeeze fresh juice over their serving for an extra zing.

Side Dishes

Basmati Rice: Fluffy basmati rice is a classic pairing that soaks up all the delicious curry sauce while adding a comforting component to your meal.
Naan Bread: Soft, warm naan is perfect for scooping up curry; it adds a delightful texture alongside your dish.
Cucumber Salad: A light cucumber salad with yogurt (dairy-free options available) provides a refreshing contrast to the spiciness of the curry.
Roasted Vegetables: Seasonal roasted veggies add color and nutrients; think carrots, zucchini, or bell peppers tossed with olive oil and herbs.

Enjoy crafting this spicy red lentil curry that promises warmth and satisfaction in every bite!

Make Ahead and Storage

This Spicy Red Lentil Curry is perfect for meal prep! Its flavors deepen as it sits, making it an excellent dish to enjoy throughout the week.

Storing Leftovers

Allow the curry to cool completely before transferring it to an airtight container.
Store in the refrigerator for up to 3-4 days.
Label the container with the date for easy tracking.

Freezing

Portion the curry into freezer-safe containers or bags.
Leave some space at the top of containers, as the curry will expand when frozen.
Freeze for up to 2-3 months for best quality.

Reheating

For stovetop reheating, warm the curry in a saucepan over medium heat. Add a splash of water if needed to loosen it up.
For microwave reheating, place in a microwave-safe bowl and cover. Heat on medium power in intervals of 1-2 minutes, stirring between sessions until heated through.

FAQs

If you have questions about this recipe, you’re not alone! Here are some common inquiries:

Can I make Spicy Red Lentil Curry without coconut milk?

Yes, you can substitute coconut milk with vegetable broth or a plant-based cream alternative; however, this may alter the creaminess and flavor profile slightly.

How spicy is Spicy Red Lentil Curry?

The heat level can be adjusted based on your preference. The recipe includes serrano peppers and cayenne pepper for spice; feel free to reduce these ingredients if you prefer a milder dish.

How long does Spicy Red Lentil Curry last in the fridge?

The curry will keep well in the fridge for about 3-4 days when stored properly in an airtight container.

Can I add vegetables to my Spicy Red Lentil Curry?

Absolutely! Feel free to add your favorite vegetables like spinach, carrots, or bell peppers during cooking for added nutrition and flavor.

Is Spicy Red Lentil Curry suitable for meal prep?

Yes! This recipe is ideal for meal prep as it stores well and its flavors enhance over time, making it even more delicious when enjoyed later.

Final Thoughts

I hope you find joy in making this cozy Spicy Red Lentil Curry! It’s not just a meal; it’s an experience filled with warmth and spice that will surely brighten your day. Whether you’re enjoying it alone or sharing with loved ones, I invite you to savor every bite. Happy cooking!

Spicy Red Lentil Curry

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Author: Autumn
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves approximately 4 people 1x
Category: Dinner
Method: Stovetop
Cuisine: Indian

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Description

Spicy Red Lentil Curry is a warm and comforting dish that’s easy to prepare and full of flavor. This creamy curry is made with nutritious red lentils, aromatic spices, and coconut milk, creating a rich and satisfying meal that’s perfect for busy weeknights or family gatherings. With just 10 minutes of prep time, you can whip up this delightful dish in under an hour. The best part? It’s incredibly versatile, allowing you to customize it with your favorite vegetables or spices. Enjoy it over fluffy rice or with warm flatbread for a hearty meal that will leave you feeling cozy and satisfied.

Ingredients

Scale

1 cup red lentils
4 tbsp avocado oil or olive oil
4 cloves garlic, minced
2 inches fresh ginger, minced
2 serrano peppers, minced (adjust for spice preference)
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 can full-fat coconut milk (13.5 oz)
1 can crushed tomatoes (14 oz)
Juice of 1 lemon
Fresh cilantro for garnish

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Instructions

Rinse the lentils under cold water until clear. Soak them overnight or for at least 6 hours.
In a large skillet over medium-high heat, heat avocado or olive oil. Sauté minced garlic, ginger, and serrano peppers for about three minutes.
Add in the spices: cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and black pepper. Stir continuously for about one minute until fragrant.
Incorporate the rinsed lentils along with crushed tomatoes and coconut milk. Mix well and reduce heat to low. Cover partially and simmer for about 20 to 25 minutes until lentils are tender.
Stir in lemon juice and chopped cilantro before serving over rice or with flatbread.