Categorized:

  • Healthy
  • Main Dish

Tagged:

  • cilantro
  • cinnamon
  • cloves
  • coconut milk
  • coriander
  • crushed tomatoes
  • cumin
  • fennel seeds
  • fenugreek
  • garlic
  • lentils
  • mustard powder
  • onions
  • paprika
  • turmeric
  • vegetable broth
Bowl of lentil curry and rice. - 1

Lentil Curry

Ingredients

  • 2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp turmeric
  • 1 tsp paprika
  • 1 tsp freshly ground black pepper
  • 3/4 tsp fennel seeds, crushed*
  • 1/2 tsp mustard powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper (more or less to taste, it’s spicy)
  • 2 Tbsp olive oil
  • 1 1/2 cups finely chopped yellow onion
  • 2 Tbsp minced garlic (6 cloves)
  • 1 1/2 Tbsp peeled and minced fresh ginger
  • 3 cups vegetable broth
  • 1 (15 oz) can crushed tomatoes
  • 1 (13.6 oz) can coconut milk
  • 1 cup brown or green lentils, picked over and rinsed
  • 2 tsp fenugreek leaves, finely crushed after measuring**
  • Salt to taste
  • 3 Tbsp chopped cilantro

Instructions

  • To a small bowl add coriander, cumin, turmeric, paprika, pepper, fennel, mustard powder, cinnamon, cloves, and cayenne pepper, set aside.
  • Heat olive oil in a large pot over medium heat. Add onion and saute until golden brown, about 7 to 8 minutes.
  • Add garlic and ginger and saute 1 to 2 minutes longer.
  • Pour spices from bowl into pot and saute 30 seconds.
  • Pour in broth, tomatoes, coconut milk, lentils and fenugreek. Season with salt to taste (add a little less than you want because sauce will reduce and saltiness will become more concentrated, I start with just 1/4 tsp).
  • Bring mixture to a simmer. Then reduce heat to low, cover and simmer 35 minutes. Preferably stir once halfway through.
  • Remove lid and continue to simmer until lentils are tender, about 5 minutes longer.
  • Serve warm garnished with cilantro (it pairs well with naan or basmati rice).

Notes

Copyright 2026 Cooking Classy