Spiced Indian-Inspired Lentil and Tomato Curry
A hearty and comforting lentil curry simmered with tomatoes and warming Indian spices, perfect for a satisfying vegetarian meal. This Indian-inspired vegan recipe (vegetarian, gluten free), ready in about 40 minutes, pairs red lentils, water, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 3 cups water
- 2 tbsp vegetable oil
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 tbsp grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili powder
- 1 can (14 oz) diced tomatoes
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rinse 1 cup red lentils thoroughly under cold water until water runs clear, then drain.
- Step 2: In a medium saucepan, bring 3 cups water to a boil, add the rinsed lentils, reduce heat to medium-low, and simmer uncovered for 15 minutes until the lentils are soft but not mushy.
- Step 3: While lentils cook, heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 4: Add 3 minced garlic cloves and 1 tbsp grated ginger to the skillet, cooking for 1 minute until fragrant.
- Step 5: Stir in 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp red chili powder, cooking for 30 seconds to toast the spices.
- Step 6: Pour in 1 can (14 oz) diced tomatoes with their juices, simmer the mixture for 5 minutes until tomatoes break down and sauce thickens slightly.
- Step 7: Add the cooked lentils along with 1 tsp salt to the skillet, mix well, and simmer for another 5 minutes to blend flavors.
- Step 8: Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro before serving.
Frequently asked questions
How long does Spiced Indian-Inspired Lentil and Tomato Curry take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Indian-Inspired Lentil and Tomato 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 Spiced Indian-Inspired Lentil and Tomato 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 Spiced Indian-Inspired Lentil and Tomato 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 Spiced Indian-Inspired Lentil and Tomato 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.
