Do I need to soak lentils before making lentil curry?

No soaking is necessary for lentils before cooking lentil curry. Unlike beans, lentils cook relatively quickly and can be added directly to the pot after a rinse to remove any dust or debris. Red lentils, in particular, cook in about 20 to 30 minutes on the stove, making prep faster and simpler.

Can I prepare lentil curry using canned lentils?

Yes, you can use canned lentils for this recipe. Since canned lentils are already cooked, they require a shorter cooking time—about 25 minutes uncovered—to allow the flavors to develop without overcooking. Be sure to rinse canned lentils to reduce excess sodium before adding them to your curry.

What are the best side dishes to serve with lentil curry?

Lentil curry pairs well with white basmati rice, brown rice, or grains like quinoa or farro. Indian breads such as naan, roti, or paratha also complement the dish, helping scoop up the curry sauce. For a low-carb option, cauliflower rice works well. Adding fresh herbs like cilantro or mint as garnish adds extra brightness.

Is lentil curry a nutritious meal option?

Yes, lentil curry is nutritious and filling. Lentils provide plant-based protein, fiber, and essential minerals including iron and potassium. Ingredients like turmeric contribute antioxidant and anti-inflammatory benefits. When made with coconut milk, it offers healthy fats, but you can skip coconut milk for a lower-calorie, high-fiber version under 300 calories per serving.

How should I store and reheat leftover lentil curry?

Store leftovers in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze the curry for up to 3 months. When reheating, warm gently on the stove or microwave, stirring occasionally. If the sauce thickens, add a splash of water or broth to reach your desired consistency before serving.

Lentil Curry Recipe Made Easy On Stove Or Instant Pot

Name: Lentil Curry
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Cuisine: Indian
Ingredients: 1 tablespoon coconut oil; 4 cloves garlic, minced; 2 inch piece fresh ginger, minced; 1 tablespoon minced turmeric; 1 to 2 serrano peppers, diced; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon chili powder; 2 teaspoons curry powder; 1 teaspoon garam masala; Salt to taste; Black pepper to taste; 1 cup red lentils; 2 to 4 cups vegetable broth; 1 can crushed tomatoes; 1 can full-fat coconut milk; 3 tablespoons almond butter; Juice of 1/2 lemon; 1/2 cup fresh cilantro, chopped

Ingredients

Scale

1 tablespoon coconut oil
4 cloves garlic, minced
2 inch piece fresh ginger, minced
1 tablespoon minced turmeric
1 to 2 serrano peppers, diced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon chili powder
2 teaspoons curry powder
1 teaspoon garam masala
Salt to taste
Black pepper to taste
1 cup red lentils
2 to 4 cups vegetable broth
1 can crushed tomatoes
1 can full-fat coconut milk
3 tablespoons almond butter
Juice of 1/2 lemon
1/2 cup fresh cilantro, chopped

Cook Mode Prevent your screen from going dark

Instructions

1. Rinse lentils under cold water until water runs clear; discard debris.
2. Heat coconut oil in a skillet or Instant Pot. Add garlic, ginger, turmeric, and serrano peppers; sauté for 2 minutes.
3. Stir in cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper; cook for 30 seconds.
4. Pour in broth and deglaze the pan. Stir in lentils and tomatoes.
5. Stove method: Cover and simmer for 20–25 minutes. Instant Pot: Cook on high pressure for 20 minutes.
6. Stir in coconut milk and almond butter. Cook for 5–8 minutes until creamy.
7. Off heat, add lemon juice and cilantro. Optionally, blend half for smoothness.
8. Serve over rice or with flatbread, garnished with cilantro and lime or yogurt.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🫘 Rinse lentils before using to ensure no debris.
🌶️ Adjust spice by modifying chili quantities.
🧄 Sautéing aromatics enhances the dish’s flavor profile.

Author: Brandi Oshea
Prep Time: 10 minutes
Simmering Time: 25 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Simmering or Pressure Cooking
Cuisine: Indian
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 472 mg
Fat: 30 g
Saturated Fat: 21 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 41 g
Fiber: 17 g
Protein: 16 g
Cholesterol: 0 mg