Red Lentil Curry

Red Lentil Curry

World Cuisine Asian Indian

This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice.

Servings per recipe: 8
Calories per serving: 192
Preparation time: 10m
Total cooking time: 40m


  • 2 cups red lentils
  • 1 large onion, diced
  • 1 tablespoon vegetable oil
  • 2 tablespoons curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 (14.25 ounce) can tomato puree


  • 1   Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  • 2   Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  • 3   Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  • 4   Stir in the tomato puree, remove from heat and stir into the lentils.

Nutrion facts:

Total Fat 2.6g 4%
    Saturated Fat 0.0g  
Cholesterol 0mg  
Sodium 572mg 23%
Potassium 727mg 20%
Total Carbohydrates 32.5g 10%
Dietary Fiber 11.3g 45%
Protein 12.1g 24%
Sugars 7g  
Vitamin A 377IU  
Vitamin C 9mg  
Calcium 44mg  
Iron 6mg  
Thiamin 0mg  
Niacin 4mg  
Vitamin B6 0mg  
Magnesium 61mg  
Folate 227mcg