Low-Simmered Tomato and Lentil Curry

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A comforting Indian-inspired lentil curry gently simmered with tomatoes and warm spices, perfect for a nourishing vegetarian dinner. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 50 minutes, pairs red lentils, diced tomatoes (canned), 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 rice, quinoa, or a quick salad. 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 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.