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Red Lentil Curry

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A comforting and flavorful red lentil curry simmered with sweet potatoes, warm spices, and aromatics. Perfect for a hearty, satisfying meal.

Ingredients

  • 2 cups red lentils
  • 2 tablespoons olive oil
  • 1 large onion (diced)
  • 3 garlic cloves (minced)
  • 1 1-inch knob fresh ginger (grated)
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt (plus more to taste)
  • 1 large sweet potato (peeled and cut into 1-inch cubes)
  • 1 quart low sodium vegetable broth
  • Fresh cilantro (for serving)
  • Greek yogurt (for serving)
  • Lime wedges (for serving)

Instructions

  1. Wash the lentils in cold water until the water runs clear and set aside.
  2. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add onions, garlic, and ginger and cook until soft and translucent, about 3–5 minutes. Stir in curry paste, curry powder, turmeric, cumin, and salt, mixing until fragrant and well combined.
  3. Add the lentils, sweet potatoes, and vegetable broth. Bring to a boil, then cover and simmer for 35–40 minutes, until the sweet potatoes are tender and the lentils are soft and thickened. Season with additional salt and pepper to taste.
  4. Serve warm topped with fresh cilantro, lime wedges, and a dollop of Greek yogurt.

Notes

  • For a vegan version, substitute Greek yogurt with coconut yogurt or omit entirely.
  • Adjust spice levels by adding chili flakes or reducing curry paste.
  • This curry thickens as it sits; add a splash of water or broth when reheating.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-lentil-curry/