Curried Lentils with Yogurt

Transform your weeknight dinner routine with this hearty and flavorful Curried Lentils with Yogurt recipe, a perfect fusion of creamy comfort and bold spice. Featuring protein-packed red lentils simmered in a rich blend of curry powder, coconut milk, and aromatic spices like cumin, turmeric, and fresh ginger, this dish delivers a comforting depth of flavor in every bite. The optional hint of cayenne adds a gentle kick, balanced beautifully by a cooling dollop of tangy yogurt on top. Ready in just 45 minutes, this one-pot recipe is ideal for busy nights and pairs wonderfully with basmati rice or warm naan for a satisfying vegan-friendly (without yogurt) or vegetarian meal. Garnished with fresh cilantro, this vibrant curry is a feast for both the eyes and the palate.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 cup Red lentils
• 2 tablespoons Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic cloves
• 1 tablespoon Fresh ginger
• 2 teaspoons Curry powder
• 1 teaspoon Ground cumin
• 0.5 teaspoon Ground turmeric
• 0.25 teaspoon Cayenne pepper (optional)
• 1 tablespoon Tomato paste
• 3 cups Vegetable broth
• 1 cup Canned coconut milk
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Plain yogurt
• 2 tablespoons Cilantro (optional, for garnish)
• 2 cups Cooked basmati rice or naan (optional, for serving)

Directions

Step 1

Rinse the red lentils under cold water until the water runs clear. Set aside to drain.

Step 2

Finely chop the onion and mince the garlic and ginger.

Step 3

Heat the olive oil in a large saucepan or Dutch oven over medium heat.

Step 4

Add the chopped onion to the pan and sauté for 5–7 minutes, or until softened and translucent.

Step 5

Stir in the minced garlic and ginger, cooking for another 1–2 minutes until fragrant.

Step 6

Add the curry powder, ground cumin, ground turmeric, and cayenne pepper (if using). Stir for 30 seconds to toast the spices.

Step 7

Mix in the tomato paste and cook for an additional minute.

Step 8

Pour in the vegetable broth and coconut milk, stirring until everything is evenly combined.

Step 9

Add the rinsed lentils, salt, and black pepper, and bring the mixture to a boil.

Step 10

Reduce the heat to low, cover the pan, and let the lentils simmer for 20–25 minutes, stirring occasionally to prevent sticking, until the lentils are tender and the liquid has thickened.

Step 11

Taste the curry and adjust the seasoning with more salt or spices as needed.

Step 12

Serve the curried lentils in bowls, topped with a dollop of plain yogurt and a sprinkle of fresh cilantro, if using.

Step 13

Pair with basmati rice or naan for a complete meal, if desired.

Nutrition Facts

Serving size	(1842.1g)

Amount per serving	% Daily Value*
Calories	2008.9

Total Fat 96.4g	0%
Saturated Fat 57.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 7.3mg	0%
Sodium 5548.3mg	0%
Total Carbohydrate 244.9g	0%
Dietary Fiber 29.0g	0%
Total Sugars 36.6g
Protein 55.6g	0%

Vitamin D 58.8IU	0%
Calcium 523.9mg	0%
Iron 28.3mg	0%
Potassium 3521.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 10.7%

Carbs: 47.3%