Tertiary-Spiced Indian Lentil Curry

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty and fragrant lentil curry enriched with a tertiary blend of Indian spices that create a comforting and flavorful dish perfect for any season. This Indian summer cookout recipe (vegetarian), ready in about 45 minutes, pairs red lentils, water, and vegetable oil for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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 mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 large onion, finely chopped
• 1 medium tomato, diced
• 1 green chili, sliced
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1 tbsp lemon juice

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Instructions

1. Step 1: Rinse 1 cup red lentils under cold water until the water runs clear. Combine lentils with 3 cups water in a saucepan and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until lentils are soft.
2. Step 2: While lentils cook, heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds; cook for 1-2 minutes until seeds begin to pop and release aroma.
3. Step 3: Add 1 large finely chopped onion and sauté for 5 minutes until golden. Stir in 1/2 tsp turmeric powder, 1 tsp ground coriander, and 1 tsp garam masala, cooking for 1 minute until fragrant.
4. Step 4: Add 1 medium diced tomato and 1 sliced green chili to the skillet. Cook for 5 minutes until the tomato softens and the mixture thickens.
5. Step 5: Pour the cooked lentils into the skillet with the spice mixture. Stir well and simmer for 5 minutes to blend flavors. Season with 1 tsp salt.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness. Serve hot with rice or flatbread.