This simple one pot red lentil curry recipe is for those days when you’re exhausted and hungry but need to cook dinner. It is filling, cheap, and super easy to make! It is great as a main meal rather than a side dish.

Red lentils cook the fastest out of all the lentil varieties. With red lentils, you do not need to soak them at all. Just make sure to give them a good rinse beforehand.

Recipe Pro-Tips

Simmer partially covered. This also allows you to keep an eye on the curry as it simmers.
Add extra water as needed if it reduces or gets too thick during simmering. But make sure to add HOT water.
Adjust cooking time for the size of the pot. Wider pots will cook for less time because they have a higher surface area exposed to heat, whereas narrower pots (Dutch ovens or saucepans) will cook for longer.

This curry keeps well in the fridge in an airtight container for 3-4 days. Serve it with roti, naan or rice. It can easily be reheated in the microwave or on the stovetop. If it appears thick, add some water to loosen it.

Check out my other lentil recipes

Brown Lentils

Urad Dal

Red Lentil Curry

Falak

Print Recipe

Course Main Course

Cuisine South Asian

Servings 4

Ingredients

1 cup red lentils washed and drained
1/4 cup oil
1/2 cup onions diced or pureed
1 tablespoons ginger garlic paste
1/2 cup tomato pureed
1 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin powder
2 cups water
1/2 teaspoon garam masala
1 tablespoon lemon juice

Instructions

Place a pan on medium-high heat and add oil and onions. Saute until the onions become translucent.
Add the ginger-garlic paste and saute for 30 seconds.
Then add the pureed tomato along with all the spices – salt, red chili powder, turmeric powder, cumin powder. Saute for 1 minute.
Add the washed red lentils along with 2 cups of water. Give it a stir. Reduce the heat to medium, cover and let it cook for 10 minutes.
Turn off the heat. Sprinkle garam masala and lemon juice.
Serve hot with rice or roti.