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Red Lentil Curry

Bring warmth and bold flavors to your table with this easy and comforting Red Lentil Curry. Packed with nutrient-rich ingredients and aromatic spices like turmeric, cumin, and ginger, this curry is not only bursting with flavor but also offers incredible health benefits. Turmeric, known for its anti-inflammatory properties, makes this dish as good for your body as it is for your taste buds.

One of the best things about this recipe is its simplicity—perfect for busy weeknights or cozy weekends. Whether you're introducing your family to Indian cuisine or simply craving something hearty, this vegan-friendly curry (swap the cream for coconut milk!) is a crowd-pleaser. Plus, it gets even better the next day, making it ideal for leftovers.

Serve it over basmati rice, alongside naan, or enjoy it on its own. It’s a meal that satisfies babies, picky eaters, and the biggest skeptics—everyone will be asking for seconds!

Why You’ll Love This Recipe:

• Easy and One-Pot – Simple steps and minimal cleanup.

• Wholesome & Nutritious – Packed with protein and fiber from red lentils.

• Vegan-Friendly – Swap the cream for coconut milk for a fully plant-based option.

• Perfect for Meal Prep – Tastes even better the next day!

• Kid-Approved – Mild yet flavorful, great for all ages.

INGREDIENTS:

3 c. lentils, rinsed and picked over

1 large onion, diced

2 tbsp. butter

2 tbsp. olive oil

2 tbsp. red curry paste

2 tbsp. green curry paste

1 tbsp. garam masala

2 tsp. curry powder

1 tsp. turmeric

2 tsp. sugar

4 small cloves minced garlic

1 tbsp. minced ginger

2 pinches cayenne pepper

4 c. tomato puree/sauce

2 tbsp. tomato paste

1 14-oz. can coconut milk or cream

Cilantro for garnishing

Rice for serving or naan

INSTRUCTIONS:

Wash and rinse the lentils till water runs clear. Place in a medium size pot with cold water, bring to a simmer and cook for 10 minutes. Remove from heat and drain.

Melt the butter in a large saucepan over medium high heat with olive oil. Add the onion and sauté for a few minutes until fragrant and golden. Add all the spices (curry paste, garam masala, curry powder, turmeric, cayenne, sugar, garlic, ginger). Cook over medium heat for 5 minutes more.  Add the tomato puree and tomato paste, stir and simmer until smooth.

Add the lentils. Stir well and place in a 350 F oven for 1 hour. Add cream or coconut milk and cook for another 30 minutes.

Serve over rice, (I prefer Jasmine in this case) or with naan.