New this month
Get the Allrecipes magazine

Red Lentil Curry

"This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice."
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


40 m servings 192 cals
Original recipe yields 8 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  4. Stir in the tomato puree, remove from heat and stir into the lentils.

Nutrition Facts

Per Serving: 192 calories; 2.6 g fat; 32.5 g carbohydrates; 12.1 g protein; 0 mg cholesterol; 572 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 856
  1. 1221 Ratings

Most helpful positive review

Very tasty. This recipe will vary in taste and heat according to your curry paste. Notes about lentils: I have never cooked lentils before so I thought I would share some tips for others like ...

Most helpful critical review

This will be much better the next time I make it. I over cooked the lentils. They were very mushy. Next time I will check them after 10 minutes. Our family is new to vegan life style, so it'...

Most helpful
Most positive
Least positive

Very tasty. This recipe will vary in taste and heat according to your curry paste. Notes about lentils: I have never cooked lentils before so I thought I would share some tips for others like ...

I have never sent a review for any recipe that I have tried. But, this recipe deserves one! It is excellent. I used fresh tomatoes and then put them into the caramelized onions. I also simmere...

I can't believe I never reviewed this recipe. I've been making it once a week for a long time now - it's excellent. The ONLY thing I changed with the recipe was to replace the tomato puree with...

This was really good! I changed a few things... I didn't have any ginger root or curry paste, so I used 1tb of ginger and 1 (extra) TB of curry, also I added a bit more salt at the end.

I rate thus at 3 1/2 stars. The base recipe was decent, but quite bland by my Indian husbands standards. I altered the recipe a bit to give it a more authentic flavor. -increased all spices, ...

Quite good. I've found that the red lentils take about 20-25 minutes to cook thoroughly (no pre-soaking, just rinsing) with the lid slightly ajar.

I made this last night and my whole family, including my 18-month old grandson, loved it. is very filling! I over ate to the point of discomfort after loading up a big soup m...

This is a wonderful recipe... My spin on it is to add a tablespoon of butter to the simmer in the last step, only use fresh chopped tomatoes, and double the garlic.. I added this mixture to the...

I don't usually bother with reviewing, but this was fantastic. I used 1/2 the salt and tomato paste with water. I tossed in good quality frozen green peas to add a little more nutrition.