Cumin-Spiced Red Lentil Curry with Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-16 · Updated 2026-04-16

A vibrant vegetarian curry featuring tender red lentils simmered in a rich tomato broth with warm spices, perfect for a weeknight dinner. This indian (vegetarian) ready in about 40 minutes pairs red lentils, vegetable broth, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup red lentils
• 1.5 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 2 cloves, minced garlic
• 1 tbsp cumin seeds
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 cup, chopped cilantro

Instructions

1. Step 1: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add 1 tbsp cumin seeds and 1 medium onion, finely chopped, and cook for 5 minutes until translucent and golden.
2. Step 2: Add 2 cloves garlic, minced, and 2 tbsp tomato paste, stirring for 1 minute until fragrant and deepened in color.
3. Step 3: Add 1 cup rinsed red lentils, 1.5 cups vegetable broth, 1 can (14 oz) diced tomatoes, 1 tsp ground cumin, 1/2 tsp turmeric, 1/4 tsp cayenne pepper, and 1/2 tsp salt. Bring to a gentle simmer.
4. Step 4: Reduce heat to low, cover, and cook for 25 minutes, stirring occasionally, until lentils are tender and sauce thickens to coat a spoon.
5. Step 5: Remove from heat and stir in 1/4 cup fresh cilantro, chopped. Adjust salt to taste before serving.