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.

    4 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    This was a watery mess. You will need to cook this for an additional 30 minutes to get any semblance of thickness from your lentils. I think the initial 6 cups water to 1 cup lentils is not correct. Also, quite bland in flavor, tasting little like the Indian dal most of us are used to.  -  26 Aug 2017  (Review from Allrecipes US | Canada)


    Perfect! So, so, so good. I added some cauliflower because I didn't have peas or mushrooms. It cooks up exactly in the time and manner described. Excellent recipe. Thank you for sharing it with us.  -  19 Oct 2016  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate