Lentil Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
5
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Course
Main Course
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Cuisine
Indian
Lentil Curry
Description
This Lentil Curry recipe layers ground spices including coriander, cumin, turmeric, paprika, cinnamon, cloves, and cayenne to build complex warmth and depth. The base of sautéed onions, garlic, and ginger provides aromatic richness before adding spices briefly to release their flavors. Incorporating vegetable broth, crushed tomatoes, coconut milk, lentils, and crushed fenugreek leaves creates a fragrant and hearty stew.
Simmering covered for about 35 minutes followed by a brief uncovered simmer ensures the lentils cook through and the sauce thickens. The coconut milk adds creaminess balancing the spices, while fenugreek contributes a distinctive earthy note. The resulting curry has a tender texture with a mildly spicy, layered taste that complements the natural earthiness of lentils.
This curry pairs well with naan or basmati rice, making it suitable as a main or side dish. The recipe provides options for crushing fennel seeds or substituting fenugreek with bay leaves if unavailable, preserving flavor complexity. Salt is added cautiously early on to prevent over-seasoning as the sauce reduces.
Ingredients
- 2 tsp ground coriander
- 1 1/2 tsp cumin ground
- 1 1/2 tsp Turmeric
- 1 tsp paprika
- 1 tsp black pepper freshly ground
- 3/4 tsp fennel seeds crushed
- 1/2 tsp mustard powder
- 1/2 tsp ground cinnamon
- 1/4 tsp cloves ground
- 1/4 tsp cayenne pepper (more or less to taste, it's spicy)
- 2 Tbsp olive oil
- 1 1/2 cups finely chopped yellow onion
- 2 Tbsp minced garlic (6 cloves)
- 1 1/2 Tbsp peeled and minced ginger fresh
- 3 cups vegetable broth
- 1 (15 oz) can crushed tomatoes
- 1 (13.6 oz) can coconut milk
- 1 cup brown lentils picked over and rinsed, or green lentils
- 2 tsp fenugreek leaves finely crushed after measuring
- salt to taste
- 3 Tbsp chopped cilantro
Instructions
- To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside.
- Heat olive oil in a large pot over medium heat. Add onion and saute until golden brown, about 7 to 8 minutes.
- Add garlic and ginger and saute 1 to 2 minutes longer.
- Pour spices from bowl into pot and saute 30 seconds.
- Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Season with salt to taste (add a little less than you want because sauce will reduce and saltiness will become more concentrated, I start with just 1/4 tsp).
- Bring mixture to a simmer. Then reduce heat to low, cover and simmer 35 minutes. Preferably stir once halfway through.
- Remove lid and continue to simmer until lentils are tender, about 5 minutes longer.
- Serve warm garnished with cilantro (it pairs well with naan or basmati rice).
Notes
- Crush fennel seeds with a meat mallet inside a sealed bag or chop finely to release flavor.
- If fenugreek leaves are unavailable, substitute with whole bay leaves removed before serving for a different but enjoyable flavor profile.
- Add salt gradually because sauce reduction concentrates saltiness; start with less and adjust after cooking.
- Serve with naan bread or basmati rice to complement the lentil curry.
User Reviews
Overall Rating
5
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