Indian-Spiced Lentils: A Hearty Delight
These Indian-Spiced Lentils are hearty and delicious, loaded with comforting flavors. If you’re not familiar with red lentils, they’re rich in fiber, protein, and nutrients, and super quick to cook. This meal can be on the table in under 30 minutes when made on the stovetop or tossed in a slow cooker for later if you prefer that method. It’s delicious on its own or served with some steak, chicken, or shrimp on the side. We love it over hot white rice with a dollop of plain yogurt. My kids all enjoy scooping it up with naan or another type of flatbread.
Ingredients Needed
- Red Lentils: find these in the dry goods near things like dried beans and peas.
- Fresh Spinach:
- Canned Diced Tomatoes:
- Onion:
- Garlic:
- Fresh Ginger: you can substitute dried if needed.
- Chicken Broth: feel free to use vegetable broth for a vegetarian option.
- Curry Paste and/or Powder: my favorite combo is both yellow curry paste and curry powder.
- Spices: mustard seeds, coriander, cumin, cayenne pepper.
- Sugar: just a tiny touch to balance flavor.
- Salt and Pepper:
- Fresh Lemon or Lime:
- Cilantro:
- Optional for Serving: white rice, naan flatbread, plain Greek yogurt, olive oil.
How to Make Indian Spiced Lentils
- Start by sautéing onions and garlic in a large pot.
- Add garlic, ginger, and spices. Sautéing your spices brings out the flavor!
- Add your canned tomatoes and broth, and then stir in the lentils.
- This mixture will cook quickly; it only takes about 10-15 minutes.
- Finish off the dish by adding some fresh spinach to wilt, then some fresh cilantro and a squeeze of citrus to brighten the whole dish.
- You can eat these plain or over rice. We also love it scooped up with naan or another type of flatbread. It’s also great with a scoop of plain yogurt on top, drizzled with olive oil.
Which Curry Should I Use?
This recipe is flexible depending on your tastes. You can use a variety of curry pastes or powders. I actually like to add both! I find you get an incredibly full, well-rounded flavor when using a curry paste. My personal favorite for this dish is yellow curry paste. Here are some tips:
- Start by adding just a little bit, even just 1/4 teaspoon. You can then add more at the end to taste. I usually add about 2 teaspoons total, in addition to a teaspoon of curry powder.
- I like to put a cup full of my finished lentils in a small bowl and slowly add curry paste to dissolve completely, then add it back into the pot. This helps avoid leaving a blob of paste in there.
Frequently Asked Questions
Can I freeze or store the leftovers?
Yes. Store leftovers in the fridge in an airtight container for 2-3 days or freeze in individual portions for a quick meal later.
Is this spicy?
It can be spicy if you like spice. If you want it heat-free, omit the cayenne pepper and avoid highly spicy curry paste.
Can I substitute green lentils in this recipe?
You can, but green lentils tend to hold their shape and have a little more texture than red lentils. They won’t melt into the soft texture that red lentils will.
Could I add coconut milk to this?
Yes! Feel free to replace some of the broth with coconut milk or simply add it at the end. This dish is very flexible.
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