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Lentil Curry
5 from 18 votes

Lentil Curry

Lentil Curry is a flavorful, spiced dish combining brown or green lentils with a blend of warm spices, garlic, ginger, tomatoes, coconut milk, and fenugreek leaves. Simmered until tender, it develops a rich, aromatic sauce with a slightly creamy texture from the coconut milk. It can be served warm with naan bread or basmati rice for a satisfying meal.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 5
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside.
  2. Heat olive oil in a large pot over medium heat. Add onion and saute until golden brown, about 7 to 8 minutes.
  3. Add garlic and ginger and saute 1 to 2 minutes longer.
  4. Pour spices from bowl into pot and saute 30 seconds.
  5. 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).
  6. Bring mixture to a simmer. Then reduce heat to low, cover and simmer 35 minutes. Preferably stir once halfway through.
  7. Remove lid and continue to simmer until lentils are tender, about 5 minutes longer.
  8. 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.