Name: Spicy Red Lentil Curry Recipe
Prep time: PT-489546H49M58S
Cook time: 30 min
Total time: 6 h 40 min
Cuisine: Indian
Ingredients: 1 cup (~190g) red lentils; 1 (13.5-ounce/400 ml) can full-fat coconut milk; 1 (14-ounce/400g) can crushed tomatoes; 4 tbsp avocado oil or olive oil; 4 cloves garlic, finely minced; 2 inch piece of fresh ginger, finely minced; 2 serrano peppers, finely minced; ½ cup fresh cilantro, roughly chopped; 1 tbsp lemon juice; 1 tsp ground cumin; 1 tsp cayenne pepper; ½ tsp ground coriander; 2 tsp curry powder; 1 tsp garam masala; 1 tsp ground turmeric; 1 tsp kosher salt, use more as needed; 1 tsp freshly cracked black pepper

Jump to Recipe

If you are craving a vibrant, comforting, and deeply flavorful dish, this Spicy Red Lentil Curry will quickly become one of your all-time favorites. Packed with tender red lentils simmered in a rich blend of spices, creamy coconut milk, and brightened with fresh cilantro and lemon juice, this curry brings warmth and a delightful kick to your table. Whether you are cooking for a cozy night in or impressing friends with an exotic dinner, the Spicy Red Lentil Curry offers a perfect harmony of spice, creaminess, and freshness that nourishes both body and soul.

Spicy Red Lentil Curry Recipe - Recipe Image

Ingredients You’ll Need

This recipe might sound complex with all its spices, but each ingredient is simple, pantry-friendly, and essential in building the perfect balance of flavor, texture, and color. From the earthy lentils to the bright and fiery serrano peppers, every element plays a delicious role in this Spicy Red Lentil Curry.

Red lentils (1 cup/~190g): The star ingredient, these lentils cook quickly and give the curry a creamy, hearty texture.
Avocado or olive oil (4 tbsp): For perfectly sautéing the garlic, ginger, and peppers, creating a fragrant base.
Garlic (4 cloves, finely minced): Adds an irresistible pungency and depth of flavor.
Fresh ginger (2-inch piece, finely minced): Brings a warm, zingy freshness that lifts the curry.
Serrano peppers (2, finely minced): Provides vibrant heat with a bright, spicy punch.
Ground cumin (1 tsp): Adds a welcoming earthy note that anchors the spice mix.
Cayenne pepper (1 tsp): Intensifies the curry’s fiery character in just the right measure.
Ground coriander (½ tsp): Offers a subtle citrus undertone that balances the heat.
Curry powder (2 tsp): The heart of the curry’s classic Indian-inspired spice profile.
Garam masala (1 tsp): Brings an aromatic complexity with cinnamon, clove, and cardamom hints.
Ground turmeric (1 tsp): For that beautiful warm yellow color and mild earthiness.
Kosher salt (1 tsp): Essential for highlighting and balancing all the flavors.
Freshly cracked black pepper (1 tsp): Adds a bright, sharp bite to the curry.
Full-fat coconut milk (1 can/400 ml): Gives the curry its luscious creaminess and subtle sweetness.
Crushed tomatoes (1 can/400g): Provides a tangy backbone and vibrant color.
Lemon juice (1 tbsp): Adds a fresh acidity that brightens the dish at the very end.
Fresh cilantro (½ cup, roughly chopped): For a burst of herbaceous brightness and garnish.

How to Make Spicy Red Lentil Curry

Step 1: Soak and Prepare the Lentils

Start by rinsing the red lentils under cold water until the water runs clear—this helps remove any dust or debris. Then soak them overnight or for at least six hours; soaking not only speeds up the cooking process but also improves the bioavailability of nutrients in the lentils, making your curry both tasty and satisfying on multiple levels.

Step 2: Build the Flavor Base

Heat a large skillet over medium-high heat and add your choice of avocado or olive oil. Once the oil shimmers, toss in the minced garlic, fresh ginger, and serrano peppers. Stir constantly for about three minutes so the mixture softens and releases its intoxicating aroma without any garlic burning. This step is like setting the stage—every bite of the curry will carry the fragrant warmth of this base.

Step 3: Toast the Spices

Now it’s spice time! Add cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, kosher salt, and black pepper straight into the skillet. Keep stirring for 30 to 60 seconds. This short toasting wakes up the spices and deepens their flavors, delivering the characteristic boldness that makes this Spicy Red Lentil Curry so crave-worthy.

Step 4: Add Lentils, Tomatoes, and Coconut Milk

Next, pour in the drained lentils, crushed tomatoes, and creamy coconut milk. Stir everything well to marry the flavors. Lower the heat to a gentle simmer and partially cover the pan. Let the curry cook undisturbed for 20 to 25 minutes, stirring occasionally, until the lentils are tender and beginning to break down into a luscious, velvety sauce. If you notice the lentils aren’t quite soft, add a splash of water and simmer a bit longer. The curry will thicken beautifully and develop its signature creamy texture.

Step 5: Brighten and Finish

Once your lentils are perfectly cooked, stir in fresh lemon juice and rough-chopped cilantro. This final step is crucial—it adds bright acidity and fresh herbal fragrance, transforming the curry from rich and spicy to a well-rounded, balanced dish with layers of flavor that will keep you coming back for more.

Step 6: Serve and Enjoy!

Your Spicy Red Lentil Curry is now ready to be ladled hot onto plates or bowls. Garnish with extra cilantro if you like, and prepare to savor each comforting, spicy spoonful.

How to Serve Spicy Red Lentil Curry

Garnishes

Fresh cilantro is a must-have garnish that adds a burst of green freshness and mild citrus notes. You can also sprinkle some toasted coconut flakes or a dollop of cooling yogurt to contrast the heat, making every bite more exciting and balanced.

Side Dishes

This curry pairs beautifully with fluffy basmati rice or warm flatbreads like naan or chapati to soak up the creamy sauce. For a lighter option, serve alongside steamed greens or a crunchy cucumber salad that offers a refreshing counterpoint to the curry’s richness.

Creative Ways to Present

Try serving the Spicy Red Lentil Curry in individual small bowls alongside a variety of pickles, chutneys, and toasted nuts for a vibrant Indian-inspired feast. Or layer it over roasted vegetables for a hearty grain bowl that’s perfect for lunch or dinner—every bite a celebration of spice and texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Spicy Red Lentil Curry to an airtight container and refrigerate. It will keep beautifully for 3 to 4 days, making it a perfect option for easy meals during a busy week.

Freezing

You can freeze this curry for up to 3 months without losing flavor or texture. Portion it into freezer-friendly containers or heavy-duty ziplock bags, label them, and enjoy a ready-made meal anytime you crave the comforting warmth of Spicy Red Lentil Curry.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally and adding a splash of water or coconut milk to refresh its creamy consistency. Alternatively, warming in the microwave works well, just stir halfway through to ensure even heating without drying out the curry.

FAQs

Can I use other types of lentils?

Red lentils are ideal for this curry because they break down easily, creating that creamy texture. Using other lentils like green or brown will work but may require longer cooking and won’t yield quite the same smooth consistency.

How spicy is the Spicy Red Lentil Curry?

This curry definitely has a kick thanks to the serrano peppers and cayenne pepper, but it can be adjusted. Use fewer peppers or less cayenne if you prefer milder heat. The coconut milk also helps mellow spiciness.

Is this curry vegan and gluten-free?

Yes! The recipe is naturally vegan and gluten-free, making it perfect for a variety of dietary needs without compromising on flavor.

Can I make this curry in a slow cooker?

Absolutely. After sautéing the aromatics and spices, transfer everything to a slow cooker and cook on low for 4-6 hours until the lentils are tender and creamy. Just stir in lemon juice and cilantro before serving.

What can I substitute for serrano peppers?

If serranos are hard to find or too spicy, jalapeños are a great alternative for a mild heat. For an even gentler warmth, use a sweet pepper and add a pinch of cayenne pepper to taste.

Final Thoughts

The Spicy Red Lentil Curry is more than just a meal—it’s a cozy hug in a bowl that combines health, spice, and soul-soothing comfort with every bite. Once you try this recipe, you’ll see why it’s a beloved favorite for good reason. Don’t hesitate to dive in and share this vibrant, delicious dish with those you care about. Your kitchen is about to smell amazing!

Spicy Red Lentil Curry Recipe

★★★★★

5.3 from 15 reviews

Author: Hugo
Total Time: 6 hours 40 minutes (including soaking)
Yield: 4 servings 1x
Diet: Vegan

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Description

This Spicy Red Lentil Curry is a flavorful and creamy dish made with red lentils simmered in a blend of aromatic spices, garlic, ginger, and coconut milk. Perfectly balanced with a hint of heat from serrano peppers and warming spices like garam masala and turmeric, this comforting curry is nutritious and satisfying. Ideal for a hearty vegan or vegetarian meal served with rice or flatbread.

Instructions

Rinse and Soak Lentils: Rinse the lentils in cold water until the water runs clear to remove any dust or impurities. Then soak the lentils overnight or for at least 6 hours. Soaking helps the lentils cook faster and improves nutrient absorption.
Cook Aromatics: Heat a large, deep skillet over medium-high heat and add the avocado or olive oil. Once the oil shimmers, add the minced garlic, ginger, and serrano peppers. Cook for about 3 minutes, stirring frequently to prevent the garlic from burning.
Add Spices: Stir in ground cumin, cayenne pepper, coriander, curry powder, garam masala, turmeric, salt, and freshly cracked black pepper. Cook for 30 to 60 seconds until the spices are fragrant, stirring constantly to avoid burning.
Simmer the Lentils: Add the soaked lentils, crushed tomatoes, and coconut milk to the skillet. Mix well to combine. Reduce the heat to low and partially cover with a lid. Let the curry simmer gently for 20 to 25 minutes, until the lentils are tender and mostly softened. If after 25 minutes the lentils aren’t fully soft, add a few tablespoons of water and cook for an additional 5 minutes.
Finish the Curry: Turn off the heat and stir in the lemon juice and chopped fresh cilantro. Taste and adjust salt as needed to your preference.
Serve: Serve the spicy red lentil curry warm with your choice of rice or flatbread. Garnish with extra cilantro if desired. Store any leftovers in the refrigerator for 3 to 4 days.

Notes

Soaking lentils overnight reduces cooking time and improves digestibility.
Adjust the number of serrano peppers or cayenne pepper to control the spice level.
You can substitute red lentils for yellow lentils if preferred; just adjust cooking times accordingly.
Use full-fat coconut milk for a creamy texture; light coconut milk will be less rich.
Leftover curry can be frozen for up to 2 months.

Prep Time: 10 minutes plus soaking time
Cook Time: 30 minutes
Category: Main Course
Method: Simmering
Cuisine: Indian