Red lentil curry

    2 hours 18 min

    This Indian-inspired, vegetarian red lentil curry is flavoured with cumin, turmeric and ginger. It is served with rice. You can adjust the spices to suit your family's taste.

    17 people made this

    Serves: 6 

    • 185g basmati rice
    • 1.7L water, divided
    • 180g red lentils, rinsed
    • 85g finely chopped red onion
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon salt, or to taste
    • 1/2 teaspoon ground black pepper (optional)
    • 1/2 teaspoon cayenne powder (optional)
    • 1/2 teaspoon ground turmeric
    • 100g broccoli florets
    • 180g diced tomatoes (optional)
    • 150g frozen peas (optional)
    • 1 tablespoon olive oil, or as needed
    • 70g sliced mushrooms
    • 1 tablespoon peeled, finely grated fresh ginger
    • 2 cloves garlic, finely grated

    Prep:25min  ›  Cook:1hr38min  ›  Extra time:15min  ›  Ready in:2hr18min 

    1. Rinse rice several times and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain.
    2. Combine 1.4 litres water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any froth that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes.
    3. Stir broccoli, tomatoes, peas and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more.
    4. Combine drained rice with remaining 300ml water in another pot; bring to the boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes.
    5. Heat oil in a small pan over medium heat. Add mushrooms, ginger and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavours combine, about 5 minutes. Serve lentils with rice.


    If you decide not to soak the rice, cook it in 525ml water.

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    Reviews in English (9)


    Used cauliflower in place of broc, left out tomatoes, peas, and ginger. Tripled mushrooms. Served with white rice and Naan. Was stingy with spices, next time will use full amount. Very good.  -  10 Dec 2018  (Review from Allrecipes US | Canada)


    This was delicious however I only used the recipe as a base I doubled almost everything but the water added all the optional vegetables , added tomato sauce , Garam masala , and sour cream (would’ve used coconut milk but I had open sour cream to get rid of) I have no idea how long I actually cooked it just until it looked right. DELICIOUS  -  03 Dec 2018  (Review from Allrecipes US | Canada)


    I doubled the veggies but only added half the water. It turned out thick and delicious!  -  07 Nov 2018  (Review from Allrecipes US | Canada)