Spiced Rajpura Lentil Curry with Fresh Cilantro

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

A hearty Indian lentil curry featuring aromatic spices and fresh cilantro, perfect for a comforting meal. This Indian-inspired curry recipe (vegetarian, gluten free), ready in about 55 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 250 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 tsp cumin seeds
• 1 tsp mustard seeds
• 1 medium, finely chopped onion
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp ground coriander
• 1 large, finely chopped tomato
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro leaves
• 1 tbsp lemon juice

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until water runs clear, then combine with 3 cups water in a pot and bring to a boil. Reduce to a simmer and cook uncovered for 20 minutes until lentils are soft and beginning to break down.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp cumin seeds and 1 tsp mustard seeds, sauté for 30 seconds until seeds start to pop and release aroma.
3. Step 3: Add 1 finely chopped medium onion to the skillet and sauté for 5 minutes until translucent and lightly golden. Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until fragrant.
4. Step 4: Mix in 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp ground coriander, stirring continuously for 30 seconds to toast the spices.
5. Step 5: Add 1 large finely chopped tomato and 1 tsp salt, cooking for 5-7 minutes until the tomato softens and oil begins to separate from the masala.
6. Step 6: Pour the cooked lentils along with any remaining cooking liquid into the skillet. Stir well and simmer for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
7. Step 7: Remove from heat and stir in 1/4 cup chopped fresh cilantro leaves and 1 tbsp lemon juice for brightness before serving.