Easy Lentil Curry
A thick, comforting red lentil curry (dal-style) that needs no soaking.
- Prep
- 8 min
- Cook
- 25 min
- Total
- 33 min
- Serves
- 4
- Ingredients
- 11
- Effort
- Easy
Ingredients
- 1 tbsp Vegetable oil
- 1 Onion, finely chopped
- 3 cloves Garlic, finely chopped
- 1 tbsp Fresh ginger, grated
- 2 tbsp Mild curry powder
- 250 g (9 oz) Red lentils, rinsed
- 400 g tin (14 oz) Chopped tomatoes
- 750 ml (3¼ cups) Vegetable stock, hot
- 1 tbsp Lemon juice
- ½ tsp Salt
- 250 g (9 oz) Long-grain rice, to serve
You’ll need: Large saucepan, Medium saucepan
Method
Cook the rice according to the packet instructions.
Heat the oil in a large saucepan over medium heat. Cook the onion for 5 minutes until soft. Add the garlic, ginger and curry powder and cook for 1 minute, stirring.
Add the lentils, tomatoes and stock. Bring to a boil, then reduce the heat and simmer, partly covered, for 18–20 minutes, stirring often, until the lentils are soft and the curry is thick. Add a splash of water if it gets too thick.
Stir in the lemon juice and salt, taste, and serve with the rice.
Storage
Keeps in the fridge up to 3 days, or freeze for up to 3 months; it thickens as it cools, so add a splash of water when reheating. Cool rice quickly and eat within 1 day. Reheat until piping hot all the way through.
