This Creamy Red Lentils Curry is the perfect winter meal – it’s filling, cozy, and full of warming spices. It has great hearty flavours and is super easy to put together. It’s easy enough to serve for a quick weeknight dinner, but also impressive enough to serve to family and friends. It also reheats well, making it great for meal prep.
This whole dish cooks in less than 30 minutes – meaning you have the perfect amount of time to prepare a side dish to go with it. We cook this at our household as a vegetarian dish and eat with Basmati or Jasmine Rice, Millet, Quinoa, Cauliflower rice or sometimes dip organic sourdough bread slices in this flavour-rich curry.
Red lentils are rich in iron, packed full of fibre, a good source of protein, have high levels of vitamin-B, in particular, B-3 and B-12 and very low in fat.
- 300gm of organic split red lentils
- 2 1/2 cups of water
- Small onion finely sliced
- 3 cloves of garlic sliced
- Small piece of (1/2″) cinnamon stick
- 1/2 tsp of turmeric powder
- 1 tbs of curry powder
- 1/2 tsp of paprika or chilli powder
- 1 tsp sea salt
- Organic coconut cream (to your liking)
Wash your lentils properly to get rid of any dirt and drain water. Put the washed lentils into a saucepan and add the water. You can then add turmeric, curry powder, paprika (or chilli powder), finely sliced onion, garlic and the cinnamon stick piece. Mix all the ingredients together.
Cook on a medium heat stove & bring the mixture to a boil. Reduce the heat and let the curry cook for approximately 10 minutes with the lid on. Stir the curry occasionally (3-4 times) or until lentils are tender. Add coconut cream and bring it to boil. Add sea salt to taste and enjoy.
In Sri Lankan lentil curry, there’s an additional fry-up (called tempering the lentils) as an extra step to bring the flavours out. For those who are adventurous culinary experts, you can follow the steps below.
- 1 tbsp of coconut oil
- 1/4 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 1/4 tsp chilli flakes or dried red chillies (optional)
- 2 cloves of chopped garlic
- Small onion finely chopped
In a frying pan heat the coconut oil for a minute or two. Then add cumin seeds, mustard seeds, chopped garlic and onion (and chillis if you prefer a bit of tanginess) and fry the mixture for 3-4 minutes until the onions are lightly brown. Add the mixture into the Creamy lentils curry and stir well until everything is combined.
Hope you guys enjoy this delicious curry.