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.

    5 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 & ratings
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    Reviews in English (5)


    I'm not familiar with how this dish is supposed to turn out, ,but was more of a soup than a rice dish. The amount of water required was quite high, with the rice overdone and lentils having completely lost their structure to the soup body. If this is what's expected.  -  23 Feb 2018  (Review from Allrecipes US | Canada)


    I skipped the rice, it's just extra carbs. Tasty and easy.  -  18 Jan 2018  (Review from Allrecipes US | Canada)


    MMMM lovin it  -  04 Jan 2018  (Review from Allrecipes US | Canada)