Red Lentil Curry


  • Prep Time10 mins
  • Total Time40 mins
  • Makes4 Adult Sized Servings
Red Lentil Curry

Maya Visnyei


  • 2 tbsp vegetable oil

  • 1 cup chopped onion

  • 1 tbsp chopped garlic

  • 1 tbsp chopped ginger

  • 1 1/2 tsp ground turmeric

  • 1 tsp cumin

  • 1/4 tsp hot-pepper flakes

  • 3 cups water

  • 1 cup dried red lentils

  • 3/4 tsp salt

  • 1/2 cup chopped tomato

  • 1/4 cup chopped cilantro


  • Heat oil in a pot over medium heat.

  • Add onion and fry for 6 to 8 min, stirring frequently, or until browned.

  • Add garlic, ginger, turmeric, cumin and chili flakes, and sauté for 1 min, or until spices are fragrant.

  • Add water, lentils and salt. Bring to a boil.

  • Cover pot and simmer over medium-low heat for 20 to 22 min, or until lentils have broken down completely.

  • Serve over rice sprinkled with chopped tomato and cilantro.

Nutrition (per serving)

Calories 252, Protein 14g, Carbohydrates 35g, Fat 8g, Fibre 7g, Sodium 443mg.


Mix spices in a bag ahead of time and bring with you. Cook rice in pot with boiling water.


Freeze curry flat in a sealable plastic bag to save space in your cooler. Lentils continue to suck up liquids as they cool, so add a bit of water to help liquify when reheating.

This article was originally published on Jul 15, 2013

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