Red Lentil Curry

Red Lentil Curry


Winter is here! So with the chilly nights, why not try this Indian red lentil curry to warm you and your family up! Lentils are legumes and are high in protein, folic acid and dietary fibre. The curry uses an array of spices but has a fragrant mild taste so is good for little ones. Dried red split pea lentils cook in 15-20mins making it ideal for a quick easy dinner idea for week nights.


Put 1 chopped onion, 3 cloves of chopped garlic, 2cm of grated ginger, 2 teaspoons of garam masala, 1 teaspoon of tumeric, 1 teaspoon of cumin and 2 teaspoons of curry powder into a blender or small food processor. Add 2 tablespoons of olive oil and blend the ingredients together until they form a paste. Heat a saucepan over low heat and add the paste. Cook the paste off for 3 minutes, until the fragrance of the spices releases. Add more olive oil if the paste sticks. To the saucepan, add 2 large chopped tomatoes, 1 cup of red split lentils + 1 cup of water (or take 1 can of red lentils and empty in a sieve and run under water til water runs clear) and the juice of half a lemon. Bring to the boil and allow the curry to simmer for about 15-20 minutes or until the lentils are tender. Check consistency - you may need to add more water.

Just before serving, add a handful of baby spinach into the curry and mix through. (or serve as a simple salad). Serve with natural yogurt flavoured with garlic and lemon zest or chopped fresh mint. Best with basmati or brown rice or even some quinoa. If you have fresh coriander leaves, sprinkle on top.

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