Curried Lentils with Yogurt
Transform your weeknight dinner routine with this hearty and flavorful Curried Lentils with Yogurt recipe, a perfect fusion of creamy comfort and bold spice. Featuring protein-packed red lentils simmered in a rich blend of curry powder, coconut milk, and aromatic spices like cumin, turmeric, and fresh ginger, this dish delivers a comforting depth of flavor in every bite. The optional hint of cayenne adds a gentle kick, balanced beautifully by a cooling dollop of tangy yogurt on top. Ready in just 45 minutes, this one-pot recipe is ideal for busy nights and pairs wonderfully with basmati rice or warm naan for a satisfying vegan-friendly (without yogurt) or vegetarian meal. Garnished with fresh cilantro, this vibrant curry is a feast for both the eyes and the palate.
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Recipe Information
Ingredients
- 1 cup Red lentils
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 tablespoon Fresh ginger
- 2 teaspoons Curry powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper (optional)
- 1 tablespoon Tomato paste
- 3 cups Vegetable broth
- 1 cup Canned coconut milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Plain yogurt
- 2 tablespoons Cilantro (optional, for garnish)
- 2 cups Cooked basmati rice or naan (optional, for serving)
Instructions
Rinse the red lentils under cold water until the water runs clear. Set aside to drain.
Finely chop the onion and mince the garlic and ginger.
Heat the olive oil in a large saucepan or Dutch oven over medium heat.
Add the chopped onion to the pan and sauté for 5–7 minutes, or until softened and translucent.
Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.
Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir for 30 seconds to toast the spices.
Mix in the tomato paste and cook for an additional minute.
Pour in the vegetable broth and coconut milk, stirring until everything is evenly combined.
Add the rinsed lentils, salt, and black pepper, and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let the lentils simmer for 20–25 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the liquid has thickened.
Taste the curry and adjust the seasoning with more salt or spices as needed.
Serve the curried lentils in bowls, topped with a dollop of plain yogurt and a sprinkle of fresh cilantro, if using.
Pair with basmati rice or naan for a complete meal, if desired.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.4 g | 124% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 5548 mg | 241% | |
| Total Carbohydrate | 244.9 g | 89% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 36.6 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 524 mg | 40% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3522 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
