Why You’ll Love This Recipe
I love this curry because it uses pantry-friendly ingredients and comes together quickly without sacrificing flavor. The lentils cook down into a creamy texture that pairs beautifully with the bold spices. It’s naturally vegan, full of protein and fiber, and versatile enough to pair with rice, naan, or even quinoa. When I want something comforting yet healthy, this is always one of my top choices.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup red lentils
2 cups diced tomatoes
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon turmeric
2 cups vegetable broth
2 tablespoons olive oil
Salt to taste
Fresh cilantro for garnish
Directions
-
I rinse the lentils under cold water until the water runs clear.
-
In a pot, I heat olive oil over medium heat.
-
I add onion, garlic, and ginger, then sauté until the onion becomes translucent.
-
I stir in curry powder, cumin, and turmeric, letting them toast for about a minute.
-
I add diced tomatoes and vegetable broth, bringing the mixture to a boil.
-
I stir in the lentils, then reduce the heat and let it simmer for 20–25 minutes, until the lentils are soft and tender.
-
I season with salt to taste.
-
I garnish with fresh cilantro before serving.
Servings and Timing
This recipe makes 4 servings. It takes about 10 minutes to prep and 30 minutes to cook, for a total time of 40 minutes.
Variations
Sometimes I stir in coconut milk at the end for a creamier texture. If I want extra protein, I add chickpeas or tofu. For more heat, I use fresh chilies or add cayenne pepper. I also like swapping in spinach or kale for added greens, which wilt beautifully into the curry.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it gently on the stovetop with a splash of broth or water to loosen the consistency. This curry also freezes well for up to 3 months, and I reheat it straight from frozen on low heat until warmed through.
FAQs
Do I need to soak the red lentils before cooking?
No, I don’t soak red lentils since they cook quickly, but rinsing them well is important.
Can I use green or brown lentils instead?
Yes, I can, but I find they take longer to cook and have a firmer texture compared to red lentils.
Can I make this curry in advance?
Yes, I often make it ahead of time because the flavors deepen as it sits.
What can I serve with tomato lentil curry?
I like serving it with basmati rice, naan bread, or even couscous for a complete meal.
Can I add coconut milk to this curry?
Yes, I sometimes add a cup of coconut milk for a creamier and richer taste.
How spicy is this curry?
It’s mildly spiced as written, but I can increase or reduce the spices to match my preference.
Can I use canned tomatoes instead of fresh?
Yes, I usually use canned diced tomatoes, and they work perfectly.
How do I thicken the curry?
If I want it thicker, I let it simmer uncovered for a few extra minutes to reduce the liquid.
Can I use curry paste instead of curry powder?
Yes, I can swap curry powder with curry paste, but I adjust the amount depending on how concentrated the paste is.
Is this recipe gluten-free?
Yes, since all the ingredients are naturally gluten-free, it fits well into a gluten-free diet.
Conclusion
This tomato lentil curry is one of my favorite comfort meals because it’s nourishing, flavorful, and easy to make with just a handful of ingredients. I love how versatile it is, whether I enjoy it plain, with rice, or with bread. Every spoonful feels hearty and satisfying, making it a recipe I turn to again and again.
