Description
This hearty 30-minute red lentil dhal curry is the ultimate comfort food, combining creamy lentils with aromatic spices for a wholesome, flavorful dish. Perfect for busy weeknights, it’s a healthy and satisfying meal served with rice, naan, or as a standalone soup.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 tablespoon olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon chili powder (adjust to taste)
- 1 ½ cups canned diced tomatoes
- 2 ½ cups vegetable stock or water
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Juice of ½ lemon
Instructions
- Prepare the Base:
Heat olive oil in a large saucepan over medium heat. Add cumin seeds and toast until aromatic. Stir in onions, garlic, and ginger, sautéing until softened and golden. - Add Spices and Tomatoes:
Mix in turmeric, ground coriander, and chili powder. Cook for 1-2 minutes to release the flavors. Add diced tomatoes and cook until slightly thickened. - Cook the Lentils:
Add red lentils and vegetable stock, stirring well. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally, until the lentils are tender and creamy. - Season and Serve:
Add salt, pepper, and lemon juice to taste. Garnish with fresh cilantro and serve warm with your choice of rice or bread.
Notes
- Adjust the spice level to your preference by modifying the chili powder.
- Add a splash of coconut milk for extra creaminess.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 220
- Fat: 4g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 12g