Red Lentil Curry

Red lentils cook quickly, breaking down enough to create a creamy texture while still retaining their shape. A splash or coconut milk at the end adds richness and extra creaminess, while fresh herbs and a touch of lemon zest brighten up the dish. Serve this curry with rice, quinoa, or warm naan on the side, and you have a meal that feels both simple and special.

✅ Ingredients, Substitutions and Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

• Red Lentils: Unlike other lentil types, red lentils cook quickly (in about 15-20 minutes), and break down just enough to create a naturally creamy curry. Red lentils are sold whole or split and both can be used in this recipe. Split red lentils cook faster than whole red lentils as their skins have been removed. You can substitute red lentils with split yellow lentils which also cook quickly and break down into tender bites which is ideal to achieve the creamy texture of this Thai-style curry. I don’t recommend black, green or brown lentils for this dish as they take longer to cook and the lentils have a much different consistency.
• Red Curry Paste: Adds the signature flavor and heat. You can adjust the amount depending on how spicy you like your curry. Some of my favorite red curry paste brands are Mae Ploy (this is their vegetarian option) or Maesri which are more authentic tasting.
• Coconut Milk: Just a splash of unsweetened coconut milk adds creaminess and tames the heat of the red curry paste. For the richest, most luxurious and satisfying lentil curry, use full-fat coconut milk. Other type of plant-based milk can be used although none has the rich, creamy consistency and flavor of coconut milk.
• Fish Sauce: A small spoonful of fish sauce goes a long way in deepening the umami flavor of the overall dish. For a vegetarian/vegan version, you can use vegan fish sauce, coconut aminos, tamari or soy sauce.
• Vegetables and Aromatics: Onion (or shallots), carrots, fresh ginger and fresh garlic are used. You can use garlic paste and ginger paste also.
• Fresh Herbs and Lemon Zest: Lemon zest, fresh cilantro and basil stirred in at the end brightens up the dish and keeps it from feeling too heavy. If you don’t like cilantro, skip it or use fresh parsley instead. instead of lemon zest, you can use lime zest instead.

🔎 How to Make Red Lentil Curry Step by Step?

Scroll down to the printable recipe card below for exact directions and cooking times.

1. Sauté the Aromatics: : Heat some oil in a Dutch oven or large pot. Sauté the onions and the carrots until the onions become translucent. Then, stir in garlic and ginger, letting them release their aroma. Stir in the tomato paste and Thai curry paste, and cook for a couple of minutes.

2. Deglaze the Pan: Add the broth, scraping the bottom of the pan with a wooden spoon to lift any browned bits stuck at the bottom of the pan. Stir in the fish sauce and the red lentils. Bring everything to a gentle boil, then lower the heat, cover the pot and simmer until the lentils are tender, stirring occasionally. They’ll thicken the curry as they cook, creating a naturally creamy consistency.
3. Add the Coconut Milk: Once the lentils are tender, stir in some coconut milk for creaminess. Remove the curry from the heat and sprinkle in some lemon zest, cilantro, and basil for the added brightness.
4. Serve it Up: Spoon the curry over brown rice or quinoa, and add your favorite garnishes – chopped cilantro, a dollop of yogurt, or warm naan on the side.

🔎 Make-Ahead, Storing, Freezing and Reheating

• Make Ahead: The curry can be made a day in advance as its flavors deepen overnight.
• Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Red lentil curry freezes well for up to 3 months. Simply thaw it in the fridge overnight before reheating.
• Reheating: Reheat gently on the stovetop using a splash of broth or water to loosen the curry if it thickens too much or heated in the microwave until warm through.

🛒 Essentials you’ll adore for this recipe

• 

  Le Creuset Enameled Cast Iron Dutch Oven

  This is the Rolls-Royce of Dutch ovens. An investment piece that lasts a lifetime. High quality, easy to clean, durable with perfect heat distribution. Definitely an investment piece. 7.5 Qt capacity. Available in many colors.

• 

  Lodge Cast Iron Dutch Oven

  This 7.5 Qt Dutch oven is of good quality and great value for the price, especially if compared to more expensive brands like Le Creuset. I own several Lodge pieces and I love them all. Available in many colors.

• 

  Thai Red Curry Paste (Mae Ploy)

  This is one of my favorite Thai red curry pastes and probably the one I use the most. It seems to last forever in the fridge. Great authentic Thai flavor at a very reasonable price. It has a great customer rating on over 16,000 reviews.

💛 Intentional Cooking

Your priorities, your recipe. Learn about Intentional Cooking.

This budget-friendly recipe turns simple lentils into a comforting, protein-rich meal full of fiber and anti-inflammatory ingredients. Opting for plant-based proteins like lentils is not only nourishing, it’s also a more environmentally mindful choice.

Spicy Red Lentil Curry (Thai Style)

5 from 2 reviews

Kathy McDaniel

This one-pot Red Lentil Curry is a budget-friendly, hearty dish made with red lentils simmered in a fragrant Thai-style curry broth made with ginger, garlic, red curry paste and finished with creamy coconut milk. This satisfying vegan meal is naturally gluten-free and comes together in just 30 minutes.

Print Pin

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Makes 6 servings

Ingredients 

1x2x3x

• ▢ 2 tablespoons extra virgin olive oil, coconut oil or any mild oil
• ▢ 1 small onion, chopped
• ▢ 2-3 carrots, small diced
• ▢ 3 garlic cloves, minced or grated
• ▢ 1 inch knob fresh ginger, peeled, minced or grated
• ▢ 1 tablespoon tomato paste
• ▢ 1-2 tablespoons Thai red curry paste, or more to taste
• ▢ 1 tablespoon fish sauce
• ▢ 3 cups vegetable or chicken broth
• ▢ 1 cup dried red lentils, rinsed in cold water and drained
• ▢ ¼ cup coconut milk, (full-fat coconut milk is best)
• ▢ zest of 1 lemon, optional
• ▢ 1 tablespoons cilantro, chopped
• ▢ 1 tablespoons basil, chopped

To Serve: (Optional)

• ▢ White or brown rice, quinoa, fresh naan, pita bread, Greek yogurt, sour cream, chopped cilantro

Instructions 

1. In a pot or Dutch oven heat the oil over medium heat. Add the chopped onions and carrots and cook for about 4-6 minutes, stirring every now and then until the onions are translucent. Add garlic and ginger and cook for about a minute or until the garlic and ginger become aromatic (but not brown).
2. Add the tomato paste and red curry paste and sauté for about 2 minutes, stirring frequently.
3. Add fish sauce and the broth and stir to combine. Add the lentils, stir and bring to a boil.
4. Cover the pot and reduce the heat to low, gently simmer for 15-20 minutes, or until lentils are tender. Stir -frequently and add more broth as needed if the mixture becomes too thick.
5. Stir in the coconut milk and continue cooking uncovered for another 5 minutes. Remove from the heat and stir in the lemon zest, the cilantro and basil.
6. To serve, ladle the curry over brown rice or quinoa. Garnish with a dollop of Greek yogurt or sour cream, chopped cilantro and serve with pita bread or naan (optional)

Notes

• Lentil prep: Pick through the red lentils to remove any pebbles or debris and rinse them well.
• Adjust the spice level: Red curry paste varies in heat depending on the brand. Start with a tablespoon, taste, and add more if you want extra spice. If at the end, you feel the curry is too spicy for your taste, add additional full-fat coconut milk to tame the heat.
• Cooking time: Red lentils cook fast, although exact time will vary depending on the type of red lentils you choose (split vs whole). You’ll need to keep an eye on them and stir often to prevent them from sticking to the bottom of the pan. Add extra broth if you prefer a looser consistency in the curry.
• Make it vegetarian or vegan: Simply swap the fish sauce for a vegan version or substitute with coconut aminos, tamari or soy sauce. The curry will still taste rich and flavorful.
• Storage: You can keep the leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: Red lentil curry freezes well for up to 3 months. Simply thaw it in the fridge overnight before reheating.

Nutrition

Calories: 194 kcal, Carbohydrates: 24 g, Protein: 9 g, Fat: 7 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Sodium: 745 mg, Potassium: 437 mg, Fiber: 10 g, Sugar: 4 g, Vitamin A: 4116 IU, Vitamin C: 5 mg, Calcium: 37 mg, Iron: 3 mg

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