Authentic Indian Lentil Curry (Dal) Recipe

This simple lentil curry, seasoned with curry powder, garam masala and warm spices, makes a comforting vegan or vegetarian main or side. It’s delicious spooned over white or brown rice, or served on cauliflower rice for a lower-carb option. Brighten each bowl with a squeeze of lime and a sprinkle of fresh cilantro.

Lentil Curry

This red lentil curry is lighter and more soup-like than a thick stew. It can be prepared on the stovetop or in an Instant Pot, and it comes together as a true one-pot meal: the lentils cook right in the curry, absorbing the spices and tomato base. Leftovers keep well in the refrigerator and can also be frozen, making this dish ideal for meal prep. Red lentils are quick-cooking and packed with fiber and protein, so this curry is a great way to add nutritious, filling meals to your weekly rotation.

This healthy lentil curry comes from the cookbook Plantifully Lean by Kiki Nelson, which focuses on simple plant-based, lower-fat recipes. The book includes a variety of satisfying dishes that emphasize whole-food ingredients. I tried the lentil curry because I wanted an easy, flavorful way to eat more beans and lentils during the week, and it did not disappoint.

Lentil Curry Ingredients

• Spices: cumin seeds, garam masala, curry powder, ground coriander, salt
• Aromatics: minced garlic, minced fresh ginger, diced yellow onion
• Tomatoes: 2 Roma (plum) tomatoes, diced
• Lentils: 1 cup dried red lentils (rinsed)
• Liquid: 4 cups water (or low-sodium vegetable broth for extra flavor)
• Garnish: chopped fresh cilantro and lime wedges

Frequently Asked Questions about Lentils

Do red lentils need to be soaked?
No. Red lentils do not require soaking and cook much faster than many dried beans. Rinse them in a fine-mesh strainer to remove any dust or debris before cooking.

Do lentils need to be pre-cooked before adding to curry?
No. In this recipe, the lentils are added raw and cook directly in the curry, which keeps the process simple and reduces cleanup.

How long do red lentils take to cook?
On the stovetop they typically become tender in 20–30 minutes. In an Instant Pot, they cook in about 20 minutes under pressure followed by a natural release.

Is lentil curry healthy?
Yes. This version, made without coconut milk, is high in fiber and protein, low in fat, and generally under 300 calories per serving. Lentils also provide important nutrients such as iron, vitamin B6 and potassium.

How to Make Lentil Curry

1. Toast the cumin: For the Instant Pot, select the Sauté setting. For the stove, heat a large pot over medium-high heat. Add 1/8 teaspoon cumin seeds and toast for about one minute until fragrant and lightly browned.
2. Cook the aromatics: Add the diced tomatoes, 1 medium diced yellow onion, 1 tablespoon minced garlic, 2 teaspoons garam masala, 1 teaspoon curry powder, 1 teaspoon ground coriander, 1 teaspoon salt and 1/2 teaspoon minced fresh ginger. Cook, stirring occasionally, for about 5 minutes until the vegetables soften and the spices bloom.
3. Add lentils and liquid: Stir in 1 cup rinsed dried red lentils and 4 cups water. For the Instant Pot, seal and pressure cook on high for 20 minutes, then allow the pressure to release naturally. For the stove, bring to a boil, then reduce heat, cover and simmer 20–30 minutes until the lentils are tender and the curry has thickened to your liking.

How to Serve Lentil Curry

Spoon the lentil curry over steamed white or brown rice, or use cauliflower rice for a lower-carb plate. It’s also delicious with warm naan or roti for scooping. Finish each bowl with chopped cilantro and a squeeze of fresh lime juice to enhance the flavors. For extra vegetables, serve alongside roasted cauliflower or a warm curry-roasted vegetable salad.

How to Store Lentil Curry

Cool leftovers and store in an airtight container in the refrigerator for up to a week. You can freeze portions for up to a month. Reheat gently on the stovetop or in the microwave until warmed through. The flavors often deepen after a day, making this a great make-ahead meal.

Variations

• Lentil swap: Use green or brown lentils if you prefer a firmer texture; cooking time may be longer.
• Greens: Stir in fresh spinach or chopped kale in the last few minutes of cooking for added color and nutrients.
• Cumin alternative: If you don’t have whole cumin seeds, substitute 1/4 teaspoon ground cumin added with the other spices.

Lentil Curry Recipe (Stove or Instant Pot)

More Lentil Recipes You’ll Love

• Lebanese Lentil Soup
• Lentil Bowl with Avocado, Eggs, and Hot Sauce
• Chicken and Lentil Soup (Instant Pot)
• Lentils and Rice with Eggs and Bacon
• Lentil Soup with Butternut and Kale