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Red Lentils Recipe in Curry (Vegan)

This vegan red lentil curry is a fan favourite and the best lentil curry you’ll ever try! It’s easy and fast, making it a perfect weekly dinner! Plus, it’s creamy and made with healthy vegan ingredients!

This recipe is super easy to make and can be ready in less than 30 minutes.

Before you begin, check lentils for any debris or stones. These days, lentil bags are pretty clean, but it’s been a childish habit of mine to always check, and then wash the lentils well.

This dish can be made in two ways:

A) Creamy consistency

1.- Sauté a little ginger, garlic, serrano peppers (to taste) and turmeric (preferably fresh) in hot oil for about 2 minutes, until everything is seasoned.

2.- Then, add powdered spices: curry, red chilli and cumin, cooking everything for 30-60 seconds, stirring frequently to prevent them from burning.

3.- Add and season vegetable broth (natural or canned), then add the red lentils, along with ground tomatoes in the blender.

4.- Cook over low heat, covering the pot, for 20 to 25 minutes, or until the lentils have cooked.

5.- Add coconut milk and almond butter, and continue cooking, without covering the pot, for 5 to 8 minutes, until the curry has thickened. Finally, add lemon juice and coriander, and the dish is ready to eat.


B) With Tarka, also known as DAL

1.- Place the lentils in a pot and add water, bring them to a boil and remove any fresh foam that rises to the top.

2.- Add powdered spices such as curry or non-spicy red chili, and let the lentils cook for about 20 to 25 minutes until they are soft and tender.

3.- Beat the lentils, over low heat, with a whisk or a wooden spoon, which will result in a creamier texture.

4.- Tarka is a cooking method to add flavor and aroma to Indian dishes, it is done separately by heating oil, or butter in a small pan, and then fry spices such as onions and sliced garlic, a little ginger and herbs, it is possible to change things by adding other ingredients such as cumin or whole red chilies, even curry leaves by adding them in the hot oil until their taste and aroma is liberate.

However, be careful to add ingredients in the correct order; the sliced onion is added first, as more cooking time is needed, garlic is added next, and at the end, the whole spices are added that can be quickly burned.

5.- Once the Tarka is cooked, it is poured over the lentil dish and served hot, to maintain the aroma and flavour, you can add lemon juice and coriander.


This dish is usually served with white rice in another dish or with an Indian flatbread, called Roti or Naan.

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