Spicy Green Lentil Curry
- 45 min
- Serves 4
- 14 ingredients
15 minutes to prep, 30 to cook. A vibrant Indian-inspired green lentil curry packed with aromatic spices, fresh tomatoes, and a hint of heat from red chili. This hearty, vegetarian-friendly dish is perfect over rice or enjoyed on its own for a comforting dinner.
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Method
Heat olive oil in a pot over medium heat.
Add cumin seeds and sauté for a couple of minutes until fragrant.
Add the chopped onion and cook until just softened but still slightly crunchy.
Stir in garam masala, turmeric, and coriander powder and cook briefly, about 30 seconds.
Add the fresh chopped tomatoes and cook until they soften and release their juices, about 3–4 minutes.
Add minced garlic and ginger, cover the pot and simmer for a few minutes until the tomatoes are tender.
Stir in the boiled green lentils, chopped red chili pepper, and hot vegetable stock (or water).
Cover and let simmer until the liquid is mostly absorbed and the lentils are fully flavored, about 10–15 minutes.
Season with salt to taste.
Garnish with fresh chopped cilantro before serving.
Tips while you cook
- Toast cumin seeds first
- Heat the cumin seeds in the oil for a couple of minutes until fragrant before adding other ingredients.
- Cook onion until just softened
- Sauté the chopped onion until it is softened but still slightly crunchy before adding spices.
- Cover when simmering garlic and ginger
- After adding minced garlic and ginger, cover the pot and let them simmer for a few minutes.
- Cover to absorb liquid
- After stirring in lentils, chili, and hot stock, cover the pot and simmer until the liquid is mostly absorbed (10–15 minutes).
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Wanjiru Jane’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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