Low-Simmered Tomato and Lentil Curry
A comforting Indian-inspired lentil curry gently simmered with tomatoes and warm spices, perfect for a nourishing vegetarian dinner. This indian-inspired curry (vegetarian, gluten free) ready in about 50 minutes pairs red lentils, (14.5 oz) diced tomatoes (canned), medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 can (14.5 oz) diced tomatoes (canned)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp red chili powder
- 3 cups vegetable broth
- 1/2 cup coconut milk
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped yellow onion and sauté for 5 minutes until translucent and fragrant. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute more.
- Step 2: Add 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp garam masala, and 1/2 tsp red chili powder to the pot, stirring constantly for 30 seconds until the spices bloom and release aroma.
- Step 3: Pour in 1 cup red lentils, 1 can (14.5 oz) diced tomatoes with their juice, and 3 cups vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25 minutes until lentils are tender and the curry thickens.
- Step 4: Stir in 1/2 cup coconut milk and 1 tsp salt, cooking for another 5 minutes to meld flavors. Remove from heat and garnish with 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Simmered Tomato and Lentil Curry take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Simmered Tomato and Lentil Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.
Can I substitute ingredients in Low-Simmered Tomato and Lentil Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Simmered Tomato and Lentil Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Low-Simmered Tomato and Lentil Curry vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
