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
Bowl of Red Lentil Curry and brown rice topped with red onion and cilantro
4.79 from 149 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Course Entrée
Cuisine Gluten-Free, Indian-Inspired, Thai-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days


  • 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


  • 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.


*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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My Rating:

  1. 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 :)

  2. 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!!

  3. 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!

  4. 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.

  5. 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)!!!

  6. 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.

  7. 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!

  8. 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.

  9. 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.

  10. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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!❤️

  15. 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.

  16. 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 ?

  17. 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!!!

  18. 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!

  19. 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.

  20. 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!

  21. 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!

  22. Kelly says

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

  23. 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!

  24. 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 ??

  25. 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!

  26. 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?

  27. 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!

  28. Matt says

    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?


  29. Kairodaddy says

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

  30. 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!

  31. 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)

  32. 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!

  33. 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!

  34. 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!

  35. 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.

  36. 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.

  37. 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!

  38. 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.

  39. 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!

  40. 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…

  41. 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.

  42. 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.

  43. 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.

  44. 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!

  45. 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).

  46. 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!

  47. 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.

  48. 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

  49. 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.

  50. 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?

  51. 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.

  52. 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!

  53. 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? :)

  54. Aude says

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

  55. 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?

  56. 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.

  57. 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 :)

  58. 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 ?????

  59. 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!

  60. 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!

  61. 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!

  62. 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!!

  63. 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!

  64. 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.

  65. 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!

  66. 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 :)

  67. 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

  68. 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!

  69. 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.

  70. 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!!

  71. 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.

  72. 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! :)

  73. 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 .