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Red Lentil Curry

"This is a rich and hearty lentil curry, great as a main meal rather than as a side dish like the more traditional Indian dhal. Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice."
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40 m servings 192 cals
Original recipe yields 8 servings


  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 2.6 g
  • 4%
  • Carbs:
  • 32.5g
  • 10%
  • Protein:
  • 12.1 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 572 mg
  • 23%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Wash the lentils in cold water until the water runs clear. Put lentils in a pot with enough water to cover; bring to a boil, place a cover on the pot, reduce heat to medium-low, and simmer, adding water during cooking as needed to keep covered, until tender, 15 to 20 minutes. Drain.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir onions in hot oil until caramelized, about 20 minutes.
  3. Mix curry paste, curry powder, turmeric, cumin, chili powder, salt, sugar, garlic, and ginger together in a large bowl; stir into the onions. Increase heat to high and cook, stirring constantly, until fragrant, 1 to 2 minutes.
  4. Stir in the tomato puree, remove from heat and stir into the lentils.

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Read all reviews 829
  1. 1174 Ratings

Most helpful positive review

Very tasty. This recipe will vary in taste and heat according to your curry paste. Notes about lentils: I have never cooked lentils before so I thought I would share some tips for others like ...

Most helpful critical review

This will be much better the next time I make it. I over cooked the lentils. They were very mushy. Next time I will check them after 10 minutes. Our family is new to vegan life style, so it'...

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Most positive
Least positive

Very tasty. This recipe will vary in taste and heat according to your curry paste. Notes about lentils: I have never cooked lentils before so I thought I would share some tips for others like ...

I have never sent a review for any recipe that I have tried. But, this recipe deserves one! It is excellent. I used fresh tomatoes and then put them into the caramelized onions. I also simmere...

I can't believe I never reviewed this recipe. I've been making it once a week for a long time now - it's excellent. The ONLY thing I changed with the recipe was to replace the tomato puree with...

This was really good! I changed a few things... I didn't have any ginger root or curry paste, so I used 1tb of ginger and 1 (extra) TB of curry, also I added a bit more salt at the end.

Quite good. I've found that the red lentils take about 20-25 minutes to cook thoroughly (no pre-soaking, just rinsing) with the lid slightly ajar.

I rate thus at 3 1/2 stars. The base recipe was decent, but quite bland by my Indian husbands standards. I altered the recipe a bit to give it a more authentic flavor. -increased all spices, ...

This is a wonderful recipe... My spin on it is to add a tablespoon of butter to the simmer in the last step, only use fresh chopped tomatoes, and double the garlic.. I added this mixture to the...

I made this last night and my whole family, including my 18-month old grandson, loved it. is very filling! I over ate to the point of discomfort after loading up a big soup m...

I don't usually bother with reviewing, but this was fantastic. I used 1/2 the salt and tomato paste with water. I tossed in good quality frozen green peas to add a little more nutrition.