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: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 tablespoon refined or virgin coconut oil; 4 cloves garlic, minced; 2 inch piece fresh ginger, minced; 1 tablespoon minced fresh turmeric or 1 teaspoon ground turmeric; 1 to 2 serrano peppers, diced (optional); 1 teaspoon ground cumin or 1 tablespoon cumin seeds; 1/2 teaspoon ground coriander; 1/2 teaspoon Indian red chili powder (optional); 2 teaspoons curry powder; 1 teaspoon garam masala; Kosher salt to taste; Freshly cracked black pepper to taste; 1 cup red lentils; 2 to 4 cups low-sodium vegetable broth; 1 can (400g) crushed tomatoes; 1 can (400ml) full-fat coconut milk; 3 tablespoons unsweetened creamy almond butter; Juice of 1/2 a small lemon; 1/2 cup fresh cilantro, roughly chopped

Ingredients

Scale

1 tablespoon refined or virgin coconut oil
4 cloves garlic, minced
2 inch piece fresh ginger, minced
1 tablespoon minced fresh turmeric or 1 teaspoon ground turmeric
1 to 2 serrano peppers, diced (optional)
1 teaspoon ground cumin or 1 tablespoon cumin seeds
1/2 teaspoon ground coriander
1/2 teaspoon Indian red chili powder (optional)
2 teaspoons curry powder
1 teaspoon garam masala
Kosher salt to taste
Freshly cracked black pepper to taste
1 cup red lentils
2 to 4 cups low-sodium vegetable broth
1 can (400g) crushed tomatoes
1 can (400ml) full-fat coconut milk
3 tablespoons unsweetened creamy almond butter
Juice of 1/2 a small lemon
1/2 cup fresh cilantro, roughly chopped

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Instructions

1. Rinse lentils under cold water until the water runs clear, removing any debris.
2. Heat coconut oil in a large deep skillet or saucepan over medium-high heat.
3. Add garlic, ginger, turmeric, and serrano peppers. Cook for about 2 minutes, stirring frequently.
4. Add cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper. Cook for 30 to 60 seconds until fragrant.
5. Pour in vegetable broth/water and scrape up any browned bits from the bottom of the pan.
6. Stir in lentils and crushed tomatoes.
7. For the stove method, reduce heat to low, cover, and simmer for 20 to 25 minutes until lentils are soft. Add more liquid if needed.
8. Stir in coconut milk and almond butter. Adjust seasoning and continue to cook uncovered for 5 to 8 minutes until thickened.
9. Off heat, stir in lemon juice and cilantro. Optionally, puree half the curry for a smoother texture.
10. Serve warm over rice or with flatbread, garnished with extra cilantro and a squeeze of lime or a dollop of yogurt.

Last Step:

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Notes

📌 Rinse lentils to remove any debris before cooking.
🌶️ Adjust the spice level by reducing or omitting chili peppers and powder.
🔪 Sauté aromatics slowly to enhance the complex flavors.

Author: Brandi Oshea
Prep Time: 10 minutes
Natural Pressure Release (Instant Pot only): 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Simmering
Cuisine: Indian
Diet: Vegan

Nutrition

Serving Size: 1 bowl
Calories: 414 kcal
Sugar: 5 g
Sodium: 164 mg
Fat: 26 g
Saturated Fat: 20 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 15 g
Protein: 14 g
Cholesterol: 0 mg