Spicy Red Lentil Curry

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Pan of Spicy Red Lentil Curry and two serving bowls filled with rice, curry, and garnish of cilantro and red onion

Have you tried my Sweet Potato Chickpea Buddha Bowl yet? If not, you absolutely should! It’s one of our most frequently made (and praised) recipes on the blog.

Because I love it so much, I wanted to make an Indian-inspired version. My first attempt was too vegetable heavy and a little dry. I’m all about sauciness and big flavor in dishes, so it was back to the drawing board.

The more I thought about what I actually wanted in an Indian-inspired “Buddha Bowl,” I realized I wanted a few key things: heat, intense flavor, sauciness, lentils, and brown rice.

Mission accomplished.

Sautéing ingredients for making our easy Red Lentil Curry recipe

This recipe is simple, requiring just 30 minutes, 1 saucepan (plus a pot for the brown rice), and 10 ingredients to make!

The base of the recipe is garlic, ginger, carrots sautéed in coconut oil, and red curry paste. Tomato paste and vegetable broth make a deeply flavorful sauce, while turmeric and coconut sugar add depth of flavor. An optional but recommended last step is a dash of light coconut milk to add creaminess and balance the heat.

Lentils not only add heartiness, but also nutrition. They are extremely high in folate, iron, and magnesium. One serving of this lentil curry boasts nearly 16 grams of fiber and 18 grams of protein! Add in some brown rice and you have an incredibly substantial plant-based meal.

Pan of our simple to make gluten-free vegan Spicy Red Lentil Curry

If you try this recipe, let us know what you think! Tell us in the comments, rate it, and don’t forget to snap a picture and tag it #minimalistbaker on Instagram. We’d love to see your curry in action. Cheers, friends!

Bowl of our simple 30-minute Red Lentil Curry with ginger, garlic, and carrots

Spicy Red Lentil Curry

Insanely delicious, 30-minute red lentil curry! Saucy, hearty, and protein-rich. Perfect over brown rice for a simple, plant-based meal.
Author Minimalist Baker
Print
Bowl of Red Lentil Curry and brown rice topped with red onion and cilantro
4.76 from 126 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Course Entree
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

  • 2 Tbsp coconut oil
  • 3 cloves garlic, minced (3 cloves yield ~1 1/2 Tbsp)
  • 1 tsp minced ginger
  • 1/2 cup diced carrots
  • 3 Tbsp red curry paste (ensure vegan friendly)
  • 1 6-ounce can tomato paste (a 6-ounce can yields ~1/2 cup)
  • 2 cups low-sodium vegetable broth (DIY or store-bought)
  • 1 cup water
  • 2/3 cup dry red lentils (thoroughly rinsed in cold water + drained)
  • 1-2 Tbsp coconut sugar (or maple syrup)
  • 1/2 tsp ground turmeric (plus more to taste)
  • 1/3 cup light coconut milk (optional)

FOR SERVING optional

  • Cooked brown rice (I love this method)
  • Pita or naan (omit if gluten free // check for vegan friendliness)
  • Pickled red onion*
  • Fresh chopped cilantro

Instructions

  • Thoroughly rinse lentils in a fine mesh strainer and set aside. If serving with brown rice, cook at this time using this method from Saveur.
  • Heat a large rimmed skillet over medium heat. Once hot, add coconut oil, garlic, ginger, and carrots. Sauté for 2 minutes, stirring frequently.
  • Add curry paste and sauté for 2 minutes, stirring frequently.
  • Add tomato paste, vegetable broth, water and stir to combine. Then add lentils, coconut sugar, turmeric, and stir.
  • Bring to a simmer over medium heat, then reduce heat slightly to low (or medium-low), and gently simmer for 20 minutes, or until lentils are tender. Stir frequently to incorporate flavors, and add more vegetable broth as needed if the mixture becomes too thick.
  • An optional (but recommended) step: stir in coconut milk for additional creaminess, and to balance the heat of the curry paste.
  • Taste and adjust seasonings as needed, adding more turmeric for depth of flavor, coconut sugar for sweetness/flavor balance, or a pinch of salt for saltiness.
  • To serve, divide brown rice (optional) and lentils between 2-3 (amount as original recipe is written // adjust if altering batch size) serving bowls and garnish with cilantro, pickled onions, and pita or naan for dipping (optional).
  • Store leftovers separately in the refrigerator for up to 4 days. Reheat on the stovetop, adding water as needed for moisture, or in the microwave.

Notes

*To make quick pickled red onions, add 3/4 cup (180 ml) warm water, 1/2 cup (120 ml) red wine or apple cider vinegar, 2 Tbsp (25 g) organic cane sugar, and 1/2 tsp sea salt to a mason jar and seal tightly. Shake to combine/dissolve sugar. Then add 1 small red onion (110 g), thinly sliced, and shake. Set in refrigerator to “pickle” for at least 15 minutes, preferably 30 minutes. Will keep for 1 week.
*This recipe is inspired by both Thai and Indian flavors. You can learn more about the origins of red curry paste and turmeric by following the links.
*Nutrition information is a rough estimate calculated with light coconut milk and  lesser amount of coconut sugar and without additional toppings or rice.

Nutrition (1 of 3 servings)

Serving: 1 serving Calories: 402 Carbohydrates: 48 g Protein: 17.5 g Fat: 16.4 g Saturated Fat: 10.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1340 mg Fiber: 15.9 g Sugar: 13.2 g

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  1. Jaime R. says

    Made this tonight and I absolutely love it! I added just a little more of the curry paste because the tomato flavor was a little overpowering. I will be making again !

  2. Nicola says

    I wish I read comments prior to making. I also thought recipe called for 16 ounce tomato paste. This was still yummy, but not spicy, even after adding more turmeric. It was very tomato-tasting, hence the 16 ounce paste – excited to try again with 1 – 6 ounce can. I also used onions and eggplant rather than carrots

  3. Tina says

    I made this last night! It was delicious and I’m excited to have the leftovers for dinner. One issue I almost had was that when I write down my grocery list, I read 16 ounce can of tomato paste. I was very puzzled by this and bought 3 cans at the store. Thankfully, before starting to cook this, I read down to the comments and saw a number of people complaining that the recipe had too much tomato paste. I looked at the ingredients again and noticed the space between the 1 6 ounce can. The recipe calls for 1x 6 ounce can of tomato paste NOT a 16 ounce can. I wondering if I’m not the only one who made that mistake.

  4. Cathy says

    I made this last night and it was AMAZING!!!! I cooked it pretty much to the recipe; just added some red capsicum that I needed to use up and it was so good I’ve talked about it since – many times!

    Thankyou!! 5 stars from me :)

  5. Natasha says

    I love this recipe, make it all the time! I don’t add the tomato paste at all, and add some brown sugar to balance the salt. Will definately check out some more of your recipes this year <3

  6. Kapi says

    Honestly i didn’t really like it. It isn’t bad but the tomato flavor is way too strong and there is nothing to balance it out. I added some extra chilies, pepper, and turmeric to help it out a little and it’s more to my personal taste now. Some creamed coconut on top of the coconut milk is also really good imo.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kapi, sorry to hear this one wasn’t for you! What brand of red curry paste did you use? We wonder if it was more mild?

  7. Gail says

    quite delicious! i added a small diced onion when sautéing carrots. doubled the recipe (at least 2 cups of lentils) and used a lot more of the red curry paste. kept the tomato paste to 6 oz. it was delicious! everyone in our family enjoyed it very much! served with naan and brown rice and kale on the side. YUMMY and healthy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gail. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Stacy says

    Gosh, I really wanted to love this recipe. But unfortunately, it tasted like tomato paste with a touch of curry flavor. I think it needs WAY more lentils, and maybe seasoning (?), to balance out all of the tomato paste. I’d be interested to try it again but with many modifications. Sorry. :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Stacy! We wonder what brand of red curry paste you used? Is it possible it was more mild? Adding more should help make it more flavorful!

  9. Kaylee Destiny says

    Thoroughly enjoyed. The family have requested it again. I added celery and onion in with the carrot, and some frozen spinach right at the end. No coconut milk, but served with a dollop of greek yoghurt. Thanks for the tasty recipe.

      • Wendy says

        I’ve made this several times now and love it more each time. I think I’m gonna start adding more to it. Maybe some greens, maybe some chickpeas etc. I use all the tomato paste and extra turmeric and some salt and the coconut milk and I really love the flavor. I’ve been using the Thai and True curry paste and it’s outstanding! What a great meal Thank you!!
        (Do you think this would freeze well??)

  10. Sharon says

    This was awesome. I did cook for an extra 10 minutes to soften lentils.
    Can’t wait to make this again!

  11. Mariah says

    My husband requests this for our weekly lunch prep alllll the time! We love taking this as a base and adding more veggies (broccoli, green beans, spinach) and sometimes even add chickpeas for some extra protein. I always make a double batch! Instead of using 2 cans of tomato paste when I double though, I add a can of roasted tomatoes and cut back on the water a bit. The lentils are always perfect. Thank you! One of our faves 🥰

  12. Savannah says

    I made it for lunch and it was SO GOOD! Here are some substitutions I made in case they are useful for anyone else: I used sriracha instead of red curry paste, maple syrup instead of coconut sugar, and I added in one Japanese sweet potato diced into small cubes. I didn’t have coconut milk so I left it out and it was still delicious. Served over brown rice.

  13. Lauren says

    I have recently deemed Mondays as “Lentils for Dinner Day” to help balance our more splurge-y food choices during the weekends (and to save some money!) ;). I finally bought red lentils to try this recipe, and we made it tonight. It was really good, but we thought the tomato paste was too strong and took away from the Thai vibe it was trying to achieve. I doubled the recipe and quartered the amount of tomato paste (so an 8oz can) because that was all I had in the pantry. We really loved the red lentils; they were so tender & smooth! We will definitely try it again with less tomato. Thanks for a great recipe!

  14. Kennedy says

    I made this tonight and it was amazing! I added a jalapeno and used the coconut milk. Served over quinoa. I will definitely be adding this into the dinner rotation!

  15. Rob says

    This is a great recipe. I’ve made it for friends and recommended it and everyone loves it. Followed exactly (using maple syrup). I’ve made this a couple times and have successfully added various roasted veggies such as cauliflower, broccoli, brussel sprouts, and sweet potato for some more body. The first time I made it it did take longer than 30 mins with all prep included, but the more you make it the faster it goes.

    • Jess says

      This is so tasty! I did mine in my pressure cooker and left the sauce to slow cook for a few hours before adding the lentils. Soooo easy and delicious as always:)

  16. Mary Jackson Mosley says

    Red lentil nirvana. The ultimate plant based comfort food. I followed the recipe exactly. I was hesitant to open a can of coconut milk but in the end, I was glad I did!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Mary! FYI- any leftover coconut milk can be frozen in ice cube trays for later use. Hope that’s helpful!

  17. Julia Chapman says

    I am a big fan of yours! I have made a number of your recipes and have always had success. Some of your recipes are among our favorites and we make them often. Last evening I made this lentil recipe. I made a double batch last but only used 1 can of tomato paste instead of 2. It turned out soooo good. I will definately make it again. Thanks for providing such a terrific stream of reliably delicious and nutritious recipes! Bonus that you are in Portland, so am I.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Julia. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Jenny L. says

    We loved this! Made it last night and doubled because I was confident it would hit all the notes for us. Used 1 cup carrots and 1 cup sweet potatoes. Used a can of diced tomatoes instead of water. About a half can of full fat coconut milk. The entire jar of Thai Kitchen red curry paste went in. Loved the tomato-ey richness. REALLY excellent (perfect?) recipe, thanks so much! We ate it with white basmati rice and garlic naan from Trader Joe’s.

  19. Madeline says

    Yummy! This is my favorite weeknight combo of delicious, nutritious and easy! Mine didn’t turn out as red as the pictures but I don’t think it matters, probably a difference in curry pastes. I am excited to try this with different brands! I skipped the rice and just went with naan. I will definitely make it again!

  20. Michelle says

    I made this for dinner tonight!! It was soo good, the flavours danced in my mouth! Amazing! I ended up adding 1 cup of red lentils with 3 cups of water (and Skinnymixers thermomix vegetarian stock paste!) Instead of using a whole can of tomato paste, I used a can of whole tomatoes instead, added 1 tbsp of tomatoe paste and 1 tbsp of coconut sugar. Because I love spice, I added a sprinkle of chilli flakes towards the end! This one is a keeper!

    Dana, you are amazing! Every recipe I make that you own is always an absolute treat! I am grateful. Thankyou!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, thanks so much for your kind words and lovely review, Michelle! We’re so glad you enjoyed it!

  21. Chris says

    This was an excellent dish! One of the best I’ve ever made! It will be a staple in our house. I made it exactly as written except I didn’t have vegetable stock so just used water. Amazing!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for the feedback, Erin! We’ll revisit the quantities. Perhaps next time, start with half and work your way up?

  22. Stephen Willcock says

    After a friend recommended the crazy delicious (and healthy) Roasted Cauliflower Tacos, and we took a leap of faith into our first Kimchi with your instructions, Minimalist Baker is our new recipe go-to site.
    I doubled the ginger (love ginger) and carrots (can never have too much carrot) but otherwise stuck to the recipe, including the ‘pickled’ red onion. Another kitchen victory thanks to you guys!

  23. Laura says

    Delicious! I added the coconut milk and a squeeze of lime for freshness. Only complaint was it wasn’t spicy enough but I think it was my own fault with the additions! Also topped it with chives and cilantro. Five stars.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So glad you enjoyed it, Laura! Thanks for sharing! It could be that your red curry paste was less spicy. You can add cayenne, chili flakes, or a serrano for more heat next time.

  24. Debra says

    Have made this so many times! It is a favorite!! Including the quick pickles!!! Love using the clean thai kitchen brand curry paste. This is a winner!!5 stars!

  25. Kate says

    Yum! I had to restrain myself from turning the whole pan into just one serving haha! Reduced the oil and the coconut sugar a little bit, added broccoli and cauliflower, otherwise followed the recipe just as written and it turned out great! Can’t wait to make it for my vegan mom. Thanks for a delicious recipe!

  26. Kate says

    Made it with just half spoon of the cury paste so its kid friendly and 2 spoonfulls of coconut milk full fat, i loved it but most inportantly the fussy kid I babysit loved it too :)

  27. Dawn says

    This was a great recipe. Really enjoyed it. As I was on a low sugar diet, I left out the carrot, and used a whole tomato instead of a can of tomato paste. Worked well even without using a vegetable broth. Threw in cilantro stems and root during the cooking as well and it added a great depth of flavor.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications, Dawn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  28. Nicole says

    I followed the recipe exact, except I added some red peppers to it and it was just waaaaayyyy to tomatoey. Wish I added half the amount of tomato paste :(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicole, sorry to hear it didn’t turn out how you were hoping! You can certainly reduce tomato paste next time or for this time, maybe try adding more coconut milk to balance out the tomato? Hope that helps!

  29. RR says

    This was really flavorful and good. I added a potato because I had one kicking around, plus half an onion. Do the coconut addition. Yummmmm

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  30. Laura says

    I made the spicy red lentil curry, quick pickled red onions, and easy vegan naan for dinner last night, and everything was delicious! I upped the turmeric in the curry as suggested for depth of flavor and gave the dish a squeeze of lime juice before serving. Thank you for the meal inspiration!

  31. Ashley says

    Just made this recipe, and it came out great! I will definitely be making this again. It was delicious, easy, didn’t require many dishes, and would be easy to scale up for meal prep!

    In terms of the recipe, I followed the majority of the recipe, except that I omitted the coconut oil, used maple syrup instead of coconut sugar, and used the “Thai Kitchen” brand red curry paste instead of the suggested brand. Because I used the Thai Kitchen red curry paste (needed to use up what I had left in my fridge!), the lentils didn’t end up “spicy”, but they still had great flavor! This would be a great substitution if you’re making this dish for someone who doesn’t like spicy foods, but still wants a “red curry” flavor. But next time I make these, I will definitely try the red curry paste that you recommended!

    Also, I served the with brown rice and pickled onions. I wasn’t sure if the onions would go with this dish, but it was actually really delicious together! Great serving tip!

  32. Jacky Surber says

    Would totally make this again! So different and I like adding variety to my menus, lentils tend to get boring but this was fun and new.

  33. Lyn Wilson says

    I made this today and it it very delicious, I also added spinach. I fried the Paratha Bread to accompany curry. So quick and easy to make as well. Next week this will appear on the menu for a group of 45 people.

  34. Catherine says

    Made it tonight with yellow curry paste, which is all I had in the cupboard, and it was so outrageously good and satisfying. Added a little cayenne, wine the paste was lacking that red curry oomph. I made an eggplant basmati rice pilaf on the side for extra veggie goodness, and I swear you’ll make a vegan out of me yet, Dana. Thank you for this recipe.

  35. Lisa Peters says

    Sooooo delicious! Your recipes are always straightforward and easy to follow and yummy! I really appreciate it!

  36. Andrea says

    So easy. So satisfying. It’s amazing on rice. No matter what you do, don’t skip the pickled onions. I usually add a bit more coconut milk than what recipe calls for, but I’m a bit of a coconut milk fanatic.

  37. Kay Goad says

    I googled this recipe to approximate a soup I love at a local eatery, and it fit the bill! Bonus that it’s so easy. Don’t skip the coconut milk. Also, I put fresh spinach leaves in the bottom of the bowl when serving, for added color and nutrition.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  38. Jonathan says

    Hi MiniBaker,

    I gave up meat this month to try something new and stumbled upon this lentil recipe. I’m new to cooking and it was easy to make!

    Thanks for making life easier!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for giving it a try and for the lovely review, Jonathan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  39. Ana says

    I made this but turned into a soup instead, by adding more water, vegetable broth and coconut milk. I turned out absolutely delicious ! My husband is not a lentil fan, so a blended the soup to get a smooth texture – he didn’t recognize any lentil at all and told me he loved it! Definitely will put in my favorite recipes list. Thank you!

  40. Stephanie says

    Oh man that was GOOD! I used the ingredients I had on hand – which was diced tomatoes, not paste, and no tumeric, and it was still delicious. I’ll eat this often!

  41. Brynja says

    Fantastic red lentil curry. I have tried a few recipes but this one is by far the best. Just a quick question; do you have any good tips to make this a bit more kid friendly (my five year old found it too spicy).

  42. Kait says

    I made this last night and we loved it! I doubled the recipe so we have some in the freezer for next time. We are looking forward to trying the chickpea buddha bowl next! Thanks for all your great recipes :)

  43. Cindy says

    Delicious, easy and uses ingredients I always have on hand! Perfect recipe to add to my rotation. Inexpensive to make as well, if you are on a budget, which I love.

  44. Helen says

    I woke up this morning thinking I HAD to find a super delicious, easy to make with items in the pantry ‘red lentil curry’ recipe. I looked at a few recipes on line and then came across yours and I knew immediately that it ticked all the boxes for me. I didn’t have any broth handy so I dissolved a vegan stock cube in one of the cups of water. I had coconut sugar in the pantry so I used that and I had frozen cubes of coconut cream handy so I used them instead of coconut milk. Other than that, I stuck to the recipe.
    I was thrilled with the final result – it is so yummy that I’m heading off the kitchen to have seconds. This is definitely going to be one of my ‘must make’ recipes.

    Many, many thanks from the other side of the planet (NZ)

    Helen

  45. jaycee says

    Hi– this is delicious. Would be perfectly fine without any changes but… couldn’t help myself. Less tomato paste. Added Vidalia onion (sweet) — sauteed at beginning. A little cubed sweet potato. A couple handfuls of unsalted cashews– roasted 10 minutes or so until golden brown.
    And how could the coconut milk be OPTIONAL??? It’s a MUST!!!!

  46. Laura says

    So good! My whole family (including my picky 10 year old) ate it and loved it. Will definitely make it again.

  47. Tammera Giese says

    This was good. I did add more tumeric. I really like it. I need to find a substitute for the tomato paste because I am not a huge fan. I am thinking diced tomatoes? I don’t know … suggestions? I am giving this a 5 star rating because it is easy and tasty. The tomato paste thing is just a preference that I need to work through, but I do really like your ideas for lentils. I have been a vegetarian for something like 26 years and have found that tofu doesn’t settle well with me, I often substitute lentils when something calls for tofu.

  48. Erin says

    I love this dish and make it all the time! It’s super easy to make and had been one of our favorites for awhile now.

    I’m wondering if this freezes well? I’ve never tried, but we have a vacation coming up and I was thinking of making a batch to put in the freezer before we go, so that we’ll have some easy pre-made meals when we get home.

  49. Jane Jones says

    my first vegan recipe that was meant to be vegan! SOOO good. I did augment a few items….no tomatoes…extra chili pepper…..more coconut milk. served with shredded organic coconut and chopped peanuts on the top, over Jasmine brown rice.

  50. Vibeke Vale says

    I made this yesterday with Thai Kitchen red curry paste because I couldn’t find the Aroy-D paste that I would normally use. Because of the this the red lentil curry was simply flavourful, but not spicy. I thought it was delicious and definitely a good curry for beginners. Had I made it with the other curry paste it definitely would have been SPICY!!
    Next time I will double the amount of carrots as they seemed like an afterthought.

  51. Lana says

    Great tasting, hearty dish and I can’t believe how quick and easy it is to make. Definitely a keeper! Thank you.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky! We haven’t tried freezing, but I would think it would work. Full-fat coconut cream will work nicely!

  52. Anne Boyd says

    I love the 3 red lentil staple recipes – red lentil child, red lentil bolognese, red lentil curry – so good, so simple and quick to make. They are all go-to meals when we need a quick weeknight delicious option.

  53. Russelle says

    As promised, this recipe is insanely delicious. I made it last night as an accompaniment to Aloo Gobi and wow did it ever outshine! I made it exactly as directed, with a dash of real maple syrup. Can’t wait to make it again…

  54. Megan says

    Just made this for dinner tonight, and it was so good!
    I used maple sugar since I already had it on hand, I doubled the carrots, and I didn’t have cilantro, but otherwise I followed the recipe exactly. The pickled onions were a fantastic touch and really brought the meal up a notch!
    I will definitely be making this again!

  55. Guillemette says

    I just made and ate this and it was sooooooooooooooooo good! I love your recipes, always simple and delicious, I make them often and I am never disappointed!
    This was perfect, it IS spicy mind you, I would recommend adding the coconut milk if you are shy about spices. It was great served with brown rice and a few cashews nuts. I’d recommend adding fresh cilantro of course, but I hadn’t any on hand.

    Thank you so much for all of your work, Dana and John!

    A french vegan girl :)

    • Guillemette says

      Oh! And I forgot, I added a sweet potato (at the begining with the carrots and garlic) because I wanted something more substantial and with a bit more vegetables, and it was awesome!

  56. Alyssa says

    This is a winter staple recipe in our house! My favorite addition is roasted cauliflower. Plus, it meal preps well.

    Finally, I love any recipe that has me use an entire can of tomato paste so I’m not stuck with weird amounts of leftover paste. ;-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary! Not sure if you are allergic to all lentils, but if you are not you can use yellow or brown lentils. If you are then you can try yellow split peas, which we haven’t tried so we can’t say for sure! Good Luck!

  57. Rachel says

    I just made this for dinner, served with chapatis. It was amazing! Hubby loved it too. Thank you for such a tasy recipe, keep em coming :) x

  58. Susan D. says

    I just made this and I have to tell you it is delicious! I love indian food…..I don’t know why my red curry paste isn’t “spicy” – even though it says it should be on jar – so therefore, I added some cayenne – which was perfect. Thank you for another wonderful dinner! I really enjoy your recipes!

  59. Megan S. says

    I love when I have everything on hand and can make a 30ish minute meal. It takes about that long to drive to a restaurant and place an order. I didn’t make any substitutions. Yummy and quick-ish lunch! <3 thank you!

  60. Eileen Patterson says

    I love this! I used the whole bag of lentils and 32 ounces of veggie broth, I sauteed some onions with the garlic and carrots at the beginning, and I used way more turmeric and curry paste (along with some cayenne, Chipotle chili powder, and garlic powder, because that’s how I roll) but this was very flavorful and filling. I love it!

  61. Mary Greenwood says

    Yum!!! I just made the spicy lentil curry. It is full of flavor and just what I was looking for. Thank you.

  62. Sky Ellen says

    I made this today, and the flavors are delicious. However, I simmered the lentils for almost an hour and they still weren’t totally cooked through and soft. I’m not sure what I did wrong? I tried simmering both uncovered, and then uncovered, but they seemed very slow to cook…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I’ve read that the age of beans can dramatically affect the cooking time – generally the older your beans, the longer they’ll take to cook. I’m not sure that your water would be significantly affecting the cooking time. You might want to purchase some “fresh” dry beans to see how the results differ. I hope this helps!

    • Anne Boyd says

      I find that anything takes longer when using tomato sauce/paste. If you want a really creamy red lentil texture soak them first, or cook them awhile before adding the tomato paste

  63. Alanna says

    This was really good. Didn’t have broth in the kitchen, and was too lazy to go get some, so spiced up some water with what I had in the pantry and still worked out.

  64. Nita Siemens says

    I am a juvenile type 1 diabetic and after having my second baby I’m venturing into the vegan world. I have looked over several of your recipes and never actually made anything until last night. This was amazing. If I can eat like this every night transitioning to a vegan lifestyle then it will be very enjoyable. I added some Smokey paprika and sliced limes for garnish/ serving. To be honest, I just ate leftovers for breakfast! :) I am going to make the sweet potatoes chickpea Judah bowl tonight! Thank you!!

  65. Angela Cellitti says

    This recipe was magnificent!!! My whole family loved it… Yummy! I will be doing this again. Thank you for providing so many awesome recipes on your site.

  66. Jennifer says

    I made this tonight with your garlic flatbread recipe and it was AMAZING. So flavorful and easy to make. I will definitely be trying your Thai Yellow Curry recipe next!

  67. Yuliya says

    I made this for the first time last week and bought ingredients to make it multiple times again. It’s sooo delicious and incredibly easy!! I couldn’t stop eating it!

  68. Glen Buchner says

    I am about to make the recipe. So will let you know how it turns out. But. Your photos show raw red onions, not pickled. Wassupwifthat?

  69. Joli says

    I’m making this now and it smells great– also, tastes pretty good too, and I’m not even finished cooking it, just tested the lentils. This reminded me of a recipe I tried and loved a few years ago. Here’s the other recipe, which is quite good, except the boiled lentil method is tricky– my lentils always came out mushy. So I hope I have better luck with your method. Thanks!

  70. Dani says

    Hi! I really want to make this but don’t have red curry paste and don’t have access to it, either. Would I be able to substitute yellow curry powder somehow? Thanks! :)

  71. Jenni says

    We had this for dinner tonight! It was delicious. I didn’t have the coconut milk to balance the heat, so it was a bit on the spicy side. But still delicious, nonetheless!

    I added diced onions to it and subbed tomato sauce for paste (since it was what I had on hand).

    It got a five thumbs up from my family. :)

  72. Fiona Ryder says

    I made it & it was perfect! A delightful light Buddha bowl with the pickled onions and brown rice a la Saveur. Thanks for the great vegan recipes!

    • Deb says

      This is soooo delicious and relatively easy to make. Thanks for another excellent dish. I added Trader Joe’s coconut creamer toward the end since I didn’t want left over coconut milk from a full can (I often don’t use it up quickly enough and it goes bad). I make your vegan parmesan all the time subbing almonds for the cashews due to allergies and I sometimes just eat it by the spoonful! LOL.
      Keep up the great work!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Deb! So glad you enjoyed it! For leftover coconut milk, we like to freeze it in ice cube trays and then add to smoothies :)

        • Deb says

          Great idea for left over coconut milk but I don’t have/use ice trays. I guess it could be put in small plastic containers and frozen just as easily. Thanks for the suggestion/idea.

  73. VS says

    By the way, I tried adding the rating to my comment above but was not able to click on the stars. For some reason I’m able to do so now though.

  74. VS says

    I was looking for a red lentil recipe online (I’ve only ever cooked with red lentils 2-3 times before) and yours came up pretty high in my search results. I’m so glad I tried it out!! I followed the directions to a T and it the taste was absolutely wonderful. My husband who isn’t a fan of red lentils surprisingly also really loved this! Even my 13 month old! He loved the first few bites but when the bit of heat kick in started to cry, so I mixed it with a bit of sour cream to cut the spice and he ate a ton!! My only comment about the actual recipe is that you must have massive garlic cloves where you are. haha :P I thought mine were big but I used 7 and it still only gave me a heaping tablespoon. I feel I would have needed about 10 large cloves in order to get 1.5 tablespoons as mentioned in your recipe. Thanks for the great recipe – I will definitely come by to look for more! :)

  75. Jennie says

    I made this to bring to a brewery (that doesn’t serve food but invites it) for trivia night with friends. We paired it with brown basmati rice, salad and some store bought naan (and beer, of course). It. Was. Amazing. Everyone loved it. I especially loved the pickled onions and cilantro with it; those are wonderful flavors with the dish.
    However, when I made it I had an issue with my gas stove and the burner turned off without my knowledge, so it took FOREVER. It was totally my fault, but after that happened, my thought is that I may try creating an INSTANT POT version of the recipe. I know that the liquid amounts and timing will likely change. I am excited to try adapting it and will report any findings for the IP/pressure cooker fans, but have you got any advice on such an endeavor? Thanks

  76. Dana says

    Absolutely love this recipe! I make at once in a month because it’s so easy to do and very good for the spicy lover in me. I only use Naan bread with it.

  77. Paige says

    I was skeptical at first because it sounded a little plain, but man is this recipe good! I finally got my boyfriend to try it (he usually won’t touch a lentil with a 10-foot pole) and even he admitted it was delicious and would have it again. Thanks for giving us a new staple :)

  78. Jocelyn says

    Love this recipe! Have made multiple times, but I like to add chopped red onion in with the carrots! Have yet to make the pickled onion, but love this recipe otherwise!!

  79. Betsey says

    I’ve made this three times in the last few months and am practically always craving it in between…. This is one of my favorite recipes of all time! The savory umami of the curry + the creaminess of the coconut cream (yes, I use cream instead of milk) is the best combo. The paste we buy is super spicy thick, so we end up putting a huge dollop of plain greek yogurt on top to cool down and add extra creaminess :) Thank you for the incredible recipe!

  80. Tara says

    I made this for “curry Thursday” (my vegetarian son has decided Thursday is curry day, and I’ve been trying a new recipe every week.) This recipe was wonderful. The ingredients melded together into a spicy, sweet, savoury, saucy pot of deliciousness.
    My mods – grape seed oil, double the amount of carrots which I shredded instead of chopped, extra minced ginger, and one 400ml can of full fat coconut milk. I needed to use quite a bit more vegetable broth to keep everything from sticking and drying out, and I had to cook it quite a bit longer to get the lentils to soften up.

  81. Sadie says

    Ohhh my goodness, DELICIOUS! This was my first attempt at making any sort of curry. I added some potato and chickpeas just to experiment. I also added a tad bit more curry powder, because I LOVE that flavor. Thanks for another great one, Minimalist Baker(s)!!!

  82. Vashti says

    I made this recipe, I added fresh coconut milk the taste was creamier. I added a scotch bonnet pepper for that extra spice…. Wow it is excellent, thanks for sharing your recipe.

  83. Kendyl says

    This is a staple recipe for me, I make it at least once a month. Sometimes I add mushrooms, cauliflower, peas or a hot pepper (good to use what you’ve got!). Usually I increase the veggie ratio and don’t even bother with rice, so it becomes a wonderful one pot recipe. I sometimes sub all water when I don’t have broth, not quite as good but do-able if you increase the salt. Being patient w the lentils is important, I think. Thank you for this awesome recipe!

  84. Maggie says

    Finally made this and it was super delicious, as your recipes always are. Loved the quick-pickled onions, too – what a great complement to the flavors of the curry. Only regret is not doubling the recipe!! Can’t wait to make this again.

  85. PeteSuffolk says

    Curry looks fabulous, we eat a lot of pulse dishes – so delicious. I have to say that we find the rice cooking method you recommend tends to lose flavour into the discarded water. We prefer to toast the rice in a splash of olive oil, then add double the volume of boiling water (for two, we do half an american cup of rice with a whole cup of boiling water) plus a touch of veg stock powder (Marigold swiss bouillon). Return to the boil, lid tight on and then on the slowest possible flame so it is barely simmering for 20 mins (10 mins for white basmati) switch off and leave undisturbed for a few minutes. This method gives moist flavoursome rice and ALL the flavour is absorbed by the rice, not thrown down the sink.

  86. Lorraine says

    Thank you Dana. That was absolutely delicious and will now be in my regular rotation. It was quick and easy and very tasty. I was skeptical but became a fan of the Saver brown rice method. No more over cooked rice.

  87. Kate says

    This was surprisingly good. I’m not a huge fan of most Indian or spicy foods, however this was delicious and very easy to make. I couldn’t wait to eat the leftovers and will likely make this a few times a month.

  88. Natalija says

    I tryed it yesterday evening and it was so delicious! My husband and son liked it too. Very easy to cook, colourful and tasteful. Thank you!

  89. ChristianAnn says

    Made this with tomato sauce, over broccoli, sprinkled with pineapple and cilantro, and didn’t have naan so we used tortillas. It was so good! and we made it a little less spicy.

  90. Megan says

    Hi! Question for you Dana, my boyfriend really is a wimp when it comes to spice- but everything else about this recipe screams his name. Should I just add less red curry paste and get the same results you think? I was thinking of maybe doubling the recipe but leaving the red curry paste serving the same as it is originally! Let me know your thoughts! Thanks again for killing it in the kitchen!❤️

  91. Sheri says

    I LOVE your Mediterranean baked sweet potatoes recipe. I have a few other recipes from your blog tagged. It would be more helpful if those who choose to rate your recipes did so only if they actually cooked/baked the recipe.

  92. Jade says

    I’m about to make this ! would garam masala be good to add in the dish? if so, how much would you recommend putting in ?

  93. Nicki says

    I made this last night and it was delicious! I didn’t have any vegetable broth on hand, so I just used water and added some extra salt and it still wasn’t lacking flavor in the slightest. I only used 1 tbsp of oil (just because I thought I could get away with it;) ) and it worked perfectly.
    Served it on top of Indian style lemon rice and it was delicious! Thank you!!!

  94. Jill says

    Thank you so much!! Used Green curry instead because I didn’t have red curry so it wasn’t very spicy but still yummy! Drizzled a bit of coconut cream on top!

  95. Christine says

    I made this last night and had leftovers for lunch and dinner today. I usually have things go wrong when I make lentil dishes, but this recipe is simple and AMAZING! Super super delicious and filling.

  96. Denise says

    Just made this for dinner and it was perfect! I added some sweet potato in too as it’s in season here. The weather is getting colder in Australia and this curry was the perfect comfort food. Thank you for the recipe Dana!

  97. SBS says

    This was delicious and easy! I followed it exactly and the flavor was perfect. The kids ate it up too. I liked it both with and without the coconut milk so don’t worry if you don’t have any on hand. I am excited to have a new way to use lentils. thank you!

  98. Kelly says

    Wow! This curry is amazing. The flavours are so intense and balanced. I cant wait to do it again & again & again.

  99. Katie says

    I made this last night, and it was awesome! So easy, warm, savory, and just a little spicy – it’s a keeper! I’d never made pickled onions before, and they were so easy, now I’ll probably always have pickled onions in the fridge when I have an awkward small amount of onion left over. Can’t wait to eat the leftovers for lunch on this overcast, oddly cool May day!

  100. Meagan says

    Yum! So quick and easy to make, as a bonus my 1 yr old loves it! Going to be a regular in our home! Thank you for a fab recipe ??

  101. Hannah says

    This is the third recipe of yours that I have tried and was another great success! Tasted amazing and so healthy and was easy to make. Can anyone reccomend a vegan naan bread that can be found in the U.K? Could not find one to go with my curry!

  102. Cara says

    I made this with green lentils because that’s all I had, but the lentils took forever to cook and they were still pretty al dente. Any suggestions on how to get green lentils tender?

  103. Caitlin says

    This recipe is delicious. I serve it with some coconut-lime rice. I cook the rice like normal (quinoa tastes good too) and then add a bit of coconut milk, lime juice, and fresh cilantro. Seriously the combination is TO DIE FOR with this lentil curry.

    I happen to have fresh curry leaves on hand and threw a couple in the pot at the beginning which only made it better!

  104. Matt says

    Dana,
    Planning to make this as my week meal (I cook everything on the weekends because I don’t have time during the week). Does this freeze well?

    M

  105. Kairodaddy says

    As new vegetarians trying to find our way, we stumbled on this gem! I can see that this will become a favorite

  106. Danielle Helena says

    SO yummy! Dinner time is the hardest part of my day as a Mom with a newborn and a 3 year old. This was delicious and super easy!

  107. Allison says

    Absolutely delicious! My non-vegan husband made it, and he only cooks when he can follow an exact recipe. He has made quite a few from Minimalist Baker, and each one has been more delicious than the last. Definitely a keeper recipe! (and husband)

  108. Lisa says

    Hi Dana! This recipe was so flavorful and delicious!! I was feeding a bit of a crowd when I made it and given my 6 y/o granddaughter was eating it too I toned down the red curry a bit. So, I simply doubled the recipe and used just 4 TBSP (instead of 6 TBSP) of the red curry. It was perfect and my granddaughter loved it. Everyone loved it! For time sake, I sliced up some green onions to top of the brown rice and curry instead of making the pickled red onions…..so good!

  109. Cara says

    This recipe looks delicious – I’m making it tonight! I only have green/brown lentils on hand, could I swap them for the red lentils? Thanks!

  110. alex says

    I’ve never left a comment on any site before, but I have also never been able to make curry so easily before! (Usually I just order it when I’m out). The BEST! I would definitely add the coconut milk. I could eat this every night of the week. Thank you so much for sharing this recipe!

  111. Ingrid says

    I am a huge fan of your website! Thank you so much for sharing all that wisdom! Some ingredients are a bit difficult to find in the village where I live but normally we manage. I made this curry yesterday evening and it was amazing! My husband loved it.

  112. MeMiMo says

    This was delicious!

    I sautéed red onions with the garlic, ginger, and carrots. The red curry paste I bought is not as spicy as it claims, so next time I will add a chili pepper. And I added some kaffir lime leaves because I absolutely love the flavor they add. Brilliant dish. Will definitely become a favorite.

  113. Natalie says

    This was so delicious! I was skeptical but so glad I made it! I added a red bell pepper to this and it was wonderful!

  114. Kathrin says

    Hi Dana,
    love your recipes and this great RED curry! I make a lot of curries and this is a great twist to my routine!
    I also mention this recipe in my most recent blog post linking to your site.

  115. Haley says

    Received this in my inbox while on vacation and got right to making it when I returned home. Unfortunately I was missing quite a few ingredients such as vegetable broth and tomato paste. This ended up not being a huge problem. I just used 3 cups water and skipped the tomato paste. I added a tsp of sea salt since there was no vegetable broth. I also found the red curry paste I used (Thai Kitchen) to be very mild, so I added 4 Thai green chiles. I just split them in half, seeded them, then added them like that to the soup when it came to a boil. I also added half a diced onion and a few sliced mushroom and used full fat coconut milk. I found it to be lacking a bit of the sour flavor of Thai curries, so I added the juice and zest of one lime at the end! This was delicious, and I will give it a try again with the tomato paste next time!

  116. Meghan says

    This is one of my favorite Minimalist Baker recipes to date – which is saying a lot, as I try A TON of them :) SOOO yummy and cannot get over the pickled red onions – I’ve been using them on everything from salads to sandwiches to just eating them out of the jar…

  117. Alex Kacha says

    Just made this, doubled the batch, ended up adding about another tablespoon of coconut sugar, it was so delicious.

    This will be one of my go to recipes, seems like it will only taste better tomorrow.

  118. Gemma says

    Made this today, very happy with the results :).

    First, that recommended rice cooking method was a huge improvement to the mush my rice cooker normally turns out.

    The curry itself was great. The red curry powder I used was not of the highest quality so I upped the flavor with a few dried whole red chilies and some yellow curry powder. Looking forward to enjoying this for lunches over the next few days. You are helping to make red lentils a staple part of my diet.

  119. Jane says

    Made this tonight and it was excellent. Served with roasted broccoli and cauliflower. Also tried a recipe for cooking brown rice in the microwave which turned out very well and very easy too.

  120. Marina says

    I made this as my Sunday lunch and it was a perfect choice because it teleported me straight under a coconut palm tree somewhere very exotic! Brilliant!

  121. Anna says

    I made this for our women’s retreat dinner last Friday night. The recipe arrived in my inbox just when I was looking for a simple and quick vegetarian dish that would satisfy meat eaters! I estimated the ingredient portions to feed 10, and ended up with potentially having used not enough lentils or too much stock, resulting in a thick soupy curry (I would have preferred a more thicker consistency). Nevertheless the curry was tasty and very well received.

    Thank you for a timely and tasty recipe that ticked all the boxes (simple, quick, vegetarian, substantial, tasty).

  122. Lauren says

    The leftovers from this dish made a great taco/wrap type meal! I put it in a tortilla with rice, red bell pepper, and some cabbage and it was great!

  123. Pamela says

    Just had Spicy Red Lentil Curry for dinner. Oh so yummy! I especially loved the added pickled red onions. I will make it even spicier next time.

  124. Sarah says

    I’m not historically a fan of lentils, but this looked too good to pass up. I’m glad I tried it; the curry was delicious! The coconut milk really made the dish

  125. Justyna says

    Such a great and easy recipe! Everyone loved it. I used Aroy-D brand curry paste and found it just too spicy, and I’m pretty spice tolerant. Will reduce to 2 tablespoons next time. The maply syrup gave a really nice touch of sweetness and we upped the ante with a full fat coconut cream, cuz why not. This is so delicious I’ll be making it again soon.

  126. Genevieve says

    Great dish! Though I found it to be more sweet than spicy. I even doubled the amount of curry paste. Could you add dried chillies if you want more heat?

  127. Olivia says

    Minimalist Baker strikes again! I made this for dinner tonight & already know that it’ll be on regular rotation from now on. I’ve made *a lot* of lentil curries but this one had a pleasing thickness & depth from the addition of tomato paste as well as a touch of sweetness from the unexpected addition of maple syrup, mmm! I served mine with brown rice & some fresh coriander/cilantro. Thanks so much, Dana, yet to try a recipe of yours that I didn’t love.

  128. Kirsty says

    The aroma was so enticing that I dished it up before I realized I skipped the coconut milk. Loved it without. I’m sure I will make it many more times and will have plenty of opportunities to include coconut milk. Thank you for another great recipe!

  129. Vie says

    Hey Dana, do you think this would work with green curry paste as well? I would use only half the amount because it is much more spicy, but I’m not sure whether flavors differ so much that it would completely change the taste of the dish? :)

  130. Aude says

    This recipe is ssoooooooooo good!! Will definitely be making this again. I added onions and other seasonal vegetables.

  131. Ana @ Ana's Rocket Ship says

    This looks so awesome – so simple yet so tasty! I’ve got some massamam curry paste – and I don’t want to get another type (red) until I’ve finished that. Do you think I could use that instead? Or would that be all wrong?

  132. Pat says

    It’s delicious. I added coconut milk, parsley (I don’t like cilantro) and served it with brown rice. Perfect for the freezing cold and windy weather we are having tonight. I posted a pic on IG. It’s a keeper.

  133. Lauren says

    I just wanted to say that I made this a couple nights ago and it’s AMAZING! I followed the recipe and it turned out perfect! I’ve been fighting with lentils for so long but they actually worked this time! HA! Success!

    I think you should do a recipe for a red lentil chili next! That would be amazing :)

  134. Carol-Ann says

    You are crazy good at this – I love all of your recipes! I made a double batch of this, because we love leftovers (plus I’m lazy), which I never do with an untried recipe. That’s how much I trust that it will be delicious!! Ok I haven’t actually eaten it yet, but it’s almost ready and it looks and smells amazing, so I know it will be a hit! I was a bit afraid to use two whole little cans of tomato paste, and 6 tbsp of curry paste (remember I doubled), but I’m confident it will be fantastic! (Ok I just tasted it, gotta go)!! Thanks again, you are truly gifted ?????

  135. Amal says

    Trying this tonight :) I always love your recipes, Dana. This one looks like it’ll be a hit. But how is it possible that there is so much fat per serving? I’m so confused! It’s just some lite coconut milk and coconut oil!

  136. Cynthia says

    I made this recipe and it was absolutely AWESOME! I made it with a little more ginger (because who doesn’t like more ginger?) and a little extra chili paste to kick up the heat a bit. This is hands down the best curry ever!

  137. Monika says

    I made this last night and my husband who is a meat eater loved it! Thank you for the inspiration and I loved how quick it was! I cant wait to try more recipes!

  138. Maria D'Abbot-Doyle says

    I made this last night – it blew my mind at how tasty it was. My hubby (who normally cries when I liberate the lentils from the cupboard) has asked I make it again tonight LOL! I made it exactly to your recipe and wouldn’t change a thing – awesome!

    Thank you so much your website is amazing!!

  139. Jennifer says

    This was outstanding!!! A hit with my entire family. The cilantro and pickled onions take it over the top! I think the rice is unnecessary but that’s just me. I sopped this delicious saucy concoction up with Naan bread and felt like I was at a restaurant. Thanks for this. It’s going in the regular rotation of spicy entrees that my family enjoys!

  140. Ina says

    Can’t wait to try this! I love lentils and curry so much! Could a curry powder mixture be used as a substitute for the curry paste?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It can, but I’ve found it’s not nearly as flavorful. See the commenter above who modified with some homemade spices.

  141. Cassie says

    I LOVE curry! I’ve actually never tried it with tomato paste, but mixing flavors from a curry and a tomato stew/chili would be the best creation in the world!

  142. dixya | food, pleasure, and health says

    i have been cooking a lot with coconut milk and i love the creamy texture and subtle coconut taste….i have a can waiting for me and i know exactly what to do with it :)

  143. Amberley says

    Simply Uh-maz-ing! I’m a time crunched engineering student living in a tiny four person apartment, with an awkward little kitchen. And yet meal prep Sunday rolled around and I said to myself, “I need something SPICY this week!”. Low and behold, Dana came through for me ❤. As always!
    I followed the recipe, except I ended up doubling the chili flakes at the end (yummmm). I did use chopped grape tomatoes, and only 1tbsp of maple syrup. I nearly omitted it due to sugar sensitivity, but I’m glad I added it! It really helps balance all the wonderful flavors. I highly recommend including it if you can tolerate it. I accidentally overcooked my lentils :( my calc was all consuming I guess! But the recipe is very forgiving and it was still so full of texture. In the end I topped Costco’s Edamame spaghetti noodles with 1/3rd of the recipe and it was wonderful! So much protein! Which is always a struggle for me. Thank you for your wonderful blog xoxo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yay! Thanks for sharing, Amberley! So brave of you to attempt cooking in a tiny kitchen. Glad you enjoyed it! xoxo

  144. Tanya K. says

    Made this last night and it was absolutely mind boggling restaurant quality delicious. I did not have a red curry paste so I used my own home-grown lemongrass, chili powder, cumin, curry leaves and lemon juice instead. I also left out carrots and used a decent chunk of coconut cream instead of light coconut milk and the result was just outstanding. Thank you so much for the inspiration!

  145. Deb Graz says

    The Spicy Red Lentil Curry is Amazing!! I read the recipe, got hungry and made it. It came out delicious and was easy to make. I didn’t have tomato paste so I used Pomi chopped tomato and then didn’t add the water. This recipe is going to be a regular staple in my house. Super healthy! I love your work, the photography is beautiful and your spirit is great! Thank you.

  146. Kate says

    This is so good!! (Eating it now haha). For some reason the lentil mix took forever to cook, but I’m thinking I should have added more broth and turned down the heat a bit; will do next time. The flavor is perfect! Just a bit of spice, totally creamy and curry-y, mmmm!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Kate! Depending on your lentils, the cooking time will vary. Glad you enjoyed it!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think they would break down too much, but I don’t have a slow cooker and am not familiar with all their settings…

    • Melissa Elerick says

      It would break down too much. I’ve tried the red lentil chili recipe in the crock pot and it destroyed the lentils on low for 4 hours…I still ate it though!!

  147. Stephanie says

    Bless your heart! We love your sweet potato chickpea bowl and actually did a whole month long “bowl” challenge in January. Your recipes always inspire us and I can’t wait to try this one.

  148. KJ | Om Nom Herbivore says

    This looks really good! I haven’t cooked much with lentils (surprisingly). This is probably a super hearty and filling meal! :)

  149. Emilie @ Emilie Eats says

    Loving your red lentil recipes!! They’re one of my favorite things to cook when I want something super hearty. I bet this would be delicious over quinoa, too!

    • Tom ~ Raise Your Garden says

      It does look stupendous, I must say! I confess, we don’t really cook anything like this because we are afraid we’ll screw it up. But you’ve made it seem manageable to do. Spicy fills you up more and helps me eat less! Plus, sometimes, you’re just in the mood for “red food”

    • Ann Nicholson says

      It’s wonderful . Red lentils in a curry ?. I added Cilantro at
      the end of cooking , then more when I served . I am making this again . Sooooo good .