Greek Yogurt Lentil Curry Recipe

Introduction

This Greek Yogurt Lentil Curry is a comforting and flavorful dish that combines fragrant spices with creamy yogurt. It’s perfect for a cozy weeknight meal and packed with protein and warmth.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, grated
• 1 inch ginger, grated
• ¼ teaspoon red pepper flakes (or more to taste)
• 2 teaspoons curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric powder
• 1 cup red lentils, rinsed
• 1 can crushed tomatoes (15 oz / 400 g)
• 2 cups vegetable stock (or more as needed)
• 1 cup Greek yogurt
• 1 teaspoon salt
• Black pepper to taste
• 4 wedges lemon (optional)
• Cilantro (optional, for topping)

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes until soft.
2. Step 2: Add the grated garlic, grated ginger, red pepper flakes, curry powder, coriander, cumin, and turmeric powder. Stir continuously for 1 minute until fragrant.
3. Step 3: Add the rinsed red lentils, crushed tomatoes, and vegetable stock to the pot. Season with salt and black pepper, then stir to combine.
4. Step 4: Bring the mixture to a boil. Reduce the heat to low and let it simmer gently for about 20 minutes, stirring occasionally until the lentils are soft. If the curry becomes too thick, add a little water or broth to loosen it.
5. Step 5: Turn off the heat and allow the curry to stop bubbling. Stir in the Greek yogurt until the curry is smooth and creamy.
6. Step 6: Taste and adjust the seasoning as needed, adding more salt or a squeeze of lemon if desired. Serve the curry over rice and garnish with cilantro or sliced scallions.

Tips & Variations

• For a spicier curry, increase the red pepper flakes or add a chopped chili pepper.
• Use coconut yogurt as a dairy-free alternative to Greek yogurt.
• Add chopped spinach or kale during the last 5 minutes of simmering for extra greens.
• Serve with naan or flatbread for a hearty meal.

Storage

Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the curry thickens after refrigeration, add a splash of water or vegetable stock to loosen it before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this curry?

Red lentils work best because they cook quickly and become soft, creating a creamy texture. Brown or green lentils can be used but will take longer to cook and remain firmer.

Is it necessary to add the yogurt at the end?

Yes, adding yogurt at the end avoids curdling and keeps the curry creamy. Make sure to stir it in off the heat and gently.

Greek Yogurt Lentil Curry Recipe

---

★★★★★

4.5 from 304 reviews

• Author: Hugo
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A creamy and flavorful Greek Yogurt Lentil Curry made with red lentils, aromatic spices, and tangy yogurt, perfect for a comforting and nutritious vegetarian meal.

---

Ingredients

Scale 1x2x3x

Base

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, grated
• 1 inch ginger, grated

Spices

• ¼ teaspoon red pepper flakes (or more to taste)
• 2 teaspoons curry powder
• 2 teaspoons coriander
• 1 teaspoon cumin
• 1 teaspoon turmeric powder

Main Ingredients

• 1 cup red lentils, rinsed
• 1 can crushed tomatoes (15 oz / 400 g)
• 2 cups vegetable stock (or more as needed)
• 1 cup Greek yogurt

Seasoning & Toppings

• 1 teaspoon salt
• Black pepper to taste
• 4 wedges lemon (optional)
• Cilantro (optional)

---

Instructions

1. Cook the base: Heat 2 tablespoons olive oil in a large pot over medium heat. Add the chopped onion and cook for about 3 minutes until softened and translucent.
2. Add spices and aromatics: Stir in grated garlic, grated ginger, red pepper flakes, curry powder, coriander, cumin, and turmeric powder. Cook for 1 minute until fragrant, stirring constantly to release the spices’ aroma.
3. Add lentils and simmer: Add the rinsed red lentils, crushed tomatoes, and vegetable stock to the pot. Season with salt and black pepper, then stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for roughly 20 minutes, stirring occasionally, until the lentils are soft. Add extra water or broth if the curry becomes too thick.
4. Stir in the yogurt: Turn off the heat completely and allow the curry to stop bubbling. Gradually stir in the Greek yogurt until the curry is smooth and creamy, combining thoroughly but avoiding boiling to prevent yogurt curdling.
5. Taste and serve: Adjust seasoning with additional salt or a squeeze of lemon juice if desired. Serve the curry warm in bowls alongside rice, garnished with cilantro or sliced scallions if preferred.

Notes

• Be careful not to boil the curry after adding Greek yogurt, to prevent curdling.
• You can adjust the spiciness by varying the amount of red pepper flakes.
• Red lentils cook quickly and don’t require pre-soaking.
• Add water or broth as needed to reach your desired consistency.
• Serve with rice, naan, or your preferred grain for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian

Keywords: Greek yogurt lentil curry, red lentil curry, vegetarian curry, Indian lentil curry, creamy lentil recipe