- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 300 g
- 400 ml
- 500 ml
- 3 cloves
- 20 g
- 2 tbsp
- 1 tsp
- 1 tsp
- 2 tbsp
- 1 tsp
- 15 g
Process
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Rinse the red lentils in a fine-mesh sieve under cold running water until the water runs clear, about 1 minute. Drain well.
Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, until soft and golden at the edges, 5 to 6 minutes.
Add the minced garlic and grated ginger and cook, stirring, until fragrant, about 1 minute. Do not let them brown.
Stir in the curry powder, ground turmeric and ground cumin and cook for 30 seconds to toast the spices.
Add the chopped tomato and 1 tsp salt and cook, stirring, until the tomato breaks down into a thick paste, about 3 minutes.
Add the drained red lentils, coconut milk and water. Stir well and bring to a gentle simmer.
Reduce the heat to low, cover with the lid slightly ajar, and simmer until the lentils are completely soft and the mixture is thick and creamy, 18 to 22 minutes. Stir every 5 minutes so the lentils do not stick to the bottom.
Taste and add more salt if needed. If the lentils are thicker than you like, stir in 2 to 4 tbsp hot water. Serve with lime wedges and chopped fresh cilantro.
Kitchen notes
Kitchen notes
- The most common mistake is using brown or green lentils instead of red lentils. Brown and green lentils stay firm and need 45 minutes or more, so the 20-minute timing here only works with red lentils.
- The lentils are done when they have lost all shape and the mixture looks like a thick porridge. If they still have a chalky bite in the center, simmer 5 more minutes and check again.
- Stir every 5 minutes while simmering. Red lentils sink and catch on the bottom of the pot, and a single burnt layer will make the whole pot taste bitter.
- Full-fat coconut milk gives the creamy body this dish needs. Light coconut milk works but the result is noticeably thinner, so reduce the water to 400 ml if you use it.
Substitutions
- red lentils→masoor dal (split red lentils)
- vegetable oil→coconut oil
- curry powder→1 tbsp garam masala plus 1 tsp ground coriander
- fresh tomato→200 g canned chopped tomatoes, drained
- lime→lemon wedges
Storage & reheating
Cool the lentils to room temperature, then store in an airtight container in the fridge for up to 4 days. They thicken a lot when cold, so reheat in a saucepan over low heat with 2 to 3 tbsp water per portion, stirring until loosened and steaming hot, about 5 minutes. You can also reheat single portions in a microwave-safe bowl, covered, on high for 1 to 2 minutes, stirring halfway. Freeze in portion-sized containers for up to 3 months; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why are my coconut curry lentils still hard after 20 minutes?
You are almost certainly using brown or green lentils, which need 45 to 60 minutes and more liquid. Red lentils are the only type that soften in about 20 minutes. If you already started with brown lentils, add 300 ml more water and simmer until tender, then adjust the salt.
Can I use light coconut milk instead of full-fat?
Yes, but the dish will be noticeably thinner and less creamy. Use 400 ml light coconut milk and reduce the water to 400 ml so the lentils do not turn soupy. Full-fat coconut milk is what gives the sauce its body.
How do I know when the lentils are fully cooked?
They should be completely broken down with no chalky bite in the center, and the pot should look like a thick porridge that mounds slightly on a spoon. If you can still see whole lentil shapes, simmer 5 more minutes. If it looks too thick, stir in hot water 1 tbsp at a time.
Can I make coconut curry lentils ahead of time?
Yes. It keeps well in the fridge for up to 4 days and the flavor improves overnight. Reheat gently on the stovetop over low heat with a splash of water, since the lentils thicken considerably when cold. Stir often so the bottom does not catch.
Can I freeze this dish?
Yes, freeze it in portion-sized airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over low heat with 1 to 2 tbsp water per portion. The texture stays creamy, though the lentils may look slightly grainy after freezing.
My lentils taste bland. What went wrong?
Under-salting is the usual cause, because lentils absorb a lot of salt as they cook. Add salt in small amounts, stir, and taste again. A squeeze of lime at the end also wakes up the spices, and toasting the curry powder in step 4 for 30 seconds makes a noticeable difference.
Can I add vegetables to this recipe?
Yes. Stir in 200 g baby spinach at the end and let it wilt for 1 minute, or add 200 g diced sweet potato with the lentils and increase the water by 100 ml. Firmer vegetables like cauliflower need about 10 extra minutes of simmering.
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