Spicy Red Lentil Curry – Easy Flavorful Dinner

Craving a hearty, flavorful, and incredibly easy weeknight meal? This Spicy Red Lentil Curry delivers on all fronts! Packed with warming spices and creamy coconut milk, it’s a vibrant and satisfying dish that comes together in under 30 minutes. Perfect for a cozy dinner, you’ll want to add this to your regular rotation.

Ingredients

• 1 tablespoon olive oil or coconut oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 inch fresh ginger, grated or minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 – 1/2 teaspoon cayenne pepper (adjust to desired spice level)
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 cup red lentils, rinsed
• 4 cups vegetable broth or water
• 1 (13.5 ounce) can full-fat coconut milk
• 1/2 teaspoon salt, or to taste
• Fresh cilantro, chopped, for garnish
• Cooked basmati rice or naan, for serving

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Stir in the ground cumin, coriander, turmeric, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
4. Pour in the diced tomatoes (undrained), rinsed red lentils, and vegetable broth or water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
5. Stir in the full-fat coconut milk and salt. Continue to simmer for another 5 minutes, allowing the flavors to meld and the curry to thicken slightly.
6. Taste and adjust seasoning if necessary. Add more salt or cayenne pepper if desired.
7. Ladle the Spicy Red Lentil Curry into bowls. Garnish with fresh chopped cilantro and serve hot with cooked basmati rice or warm naan bread.