Tertiary-Spiced Indian Lentil Curry

By Lauren Mitchell, Test Kitchen Director · Reviewed 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-inspired summer cookout (vegetarian) ready in about 45 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 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
• 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, finely chopped onion
• 1 medium, diced tomato
• 1, sliced green chili
• 1/4 cup chopped fresh cilantro
• 1 tsp salt
• 1 tbsp lemon juice

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.