In my opinion, lentils are perfect. They are easy to cook, easy to spice up, taste fabulous, and are the perfect food to fuel a workout or a busy day. Masoor lentils are simply split lentils without the skin. They can be found in most grocery stores in red or green. There isn’t much difference between the two aside from the color. Both can be used to make this fabulous + oh so easy Indian Lentil Curry Recipe.
Lentils Simmered With Indian Spices
Why do Indians eat so many lentils? Why do vegetarians eat so many lentils? What is so great about lentils?
- easy to prepare
- high in fiber
- high in protein
- help prevent heart disease when eaten regularly
- high in magnesium and iron
- inexpensive
- vegan
- gluten free
- gives you energy for work outs, busy days, any days!
- helps stabilize blood sugar, keeps you feeling full
- lentils are delicious!
- Still curious? Check these out: Why Lentils Are Awesome and My Favorite Lentil Recipes
This Indian Lentil Curry Recipe is made without needing a pressure cooker!
First the lentils are rinsed and then combined with vibrant, flavorful Indian spices to yield a hearty, wholesome lentil curry you can make any night of the week. No pressure cooker or Instant Pot for this one! Freeze the leftovers for meal prep, busy nights, or lunchboxes.
Pair this Lentil Curry with Basmati Rice, Just follow my instructions for Perfect Basmati Rice that you can cook while these lentils simmer.
Indian Lentil Curry Recipe
Lentils simmered stove-top in Indian spices. Wholesome, nutritious, vegan, gluten free, easy, lots of clean vegetarian protein.
Ingredients
- 1 cup Masoor Whole Green Lentils and 1 cup Masoor Whole Red Lentils
- 1 tbsp avocado oil
- 2 tsp mustard seeds
- 1 1/2 tsp cumin seeds
- 3 cups onion (chopped small)
- 2 tsp salt (more to taste)
- 1 1/2 tsp turmeric powder
- 1/4 -1 tsp red chili pepper powder (this determines spice level, adjust to taste)
- 1 cup chopped tomato
- 6 cups water
Directions
- Step 1 Combine red and green lentils in a large bowl (ok to use one color or the other if that is what you have, just be sure they are whole and not split lentils). Rinse lentils in strainer and set aside.
- Step 2 Heat oil in a pot over medium-high heat and once hot add mustard seeds and cumin, heat the seeds until the mustard seeds begin to sizzle and ‘pop’.
- Step 3 Add onion and stir. Sprinkle onion with one tsp salt to prevent burning and cook for 5 minutes or until onions are translucent. Do not brown or burn the onions. Add 1/4 to 1/2 cup water during the 5 minutes to prevent sticking and burning, stir frequently.
- Step 4 Stir in lentils.
- Step 5 Add turmeric, red pepper powder, and other tsp of salt, stir until combined.
- Step 6 Pour in the water, cover the pot, bring to boil, and cook on medium-high for 30 minutes. There should be a constant rapid boil. Stir every 5 minutes.
- Step 7 After 30 minutes, test salt and spice level. Add more salt if you desire for more salty flavor and more red pepper for more spice. Once adjusted, add tomato, remove the cover and continue to cook for at least 5 minutes or until lentils are fully cooked through and no longer hard when tested and water is almost fully absorbed.
- Step 8 Serve with Basmati Rice or Naan or Roti. Garnish with fresh cilantro leaves. Refrigerate in airtight glass container for 7 days or divide leftovers into single serve glass containers and freeze for lunchboxes and busy nights. Enjoy!
❤Did you make this Indian Lentil Curry Recipe? Love it? Leave a rating + a comment below!
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