Easy One-Pot Red Lentil Curry
Dive into a bowl of this vibrant, plant-powered dal. It’s a simple, one-pot wonder, packed with aromatic spices and ready in under an hour for a deeply satisfying meal.
Equipment
- 5-quart Dutch oven or heavy-bottomed pot
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
Pantry & Spices
- 1 tablespoon avocado oil
- 1 teaspoon black mustard seeds
- 1 ½ teaspoons ground turmeric
- 1 teaspoon smoked paprika
- 2 teaspoons ground coriander
- 1 tablespoon garam masala
- ¼ teaspoon cayenne pepper
- 1 ½ teaspoons fine sea salt
- 1 ⅔ cups dried red lentils rinsed well
Produce
- 2 medium yellow onions finely chopped
- 5 cloves garlic minced
- 1- inch piece fresh ginger grated
- 4 medium Roma tomatoes chopped
Liquids
- 3 cups low-sodium vegetable broth
- 4 cups water
For Serving
- ½ cup fresh cilantro roughly chopped
- Lime wedges
Instructions
- Build the Aromatic Base : In a 5-quart Dutch oven, heat the avocado oil over medium heat. Add the chopped onions and cook, stirring frequently, for 7 to 9 minutes, until they have softened and become translucent. Stir in the minced garlic and grated ginger, continuing to cook for another 2 minutes until fragrant.
- Bloom the Spices : Add the black mustard seeds, ground turmeric, smoked paprika, ground coriander, garam masala, and cayenne pepper directly to the pot with the aromatics. Stir constantly for 60 seconds to toast the spices and unlock their full flavor.
- Create the Tomato Foundation : Pour in the chopped Roma tomatoes and the fine sea salt. Stir everything together, scraping up any browned bits from the bottom of the pot. Allow this mixture to cook for about 5 minutes, letting the tomatoes break down and form a thick, fragrant paste.
- Combine and Simmer : Add the rinsed red lentils, the low-sodium vegetable broth, and 4 cups of water to the pot. Stir well to combine. Increase the heat to bring the liquid to a steady simmer, then reduce the heat to low, cover the pot, and let it cook for 25 to 35 minutes. The additional liquid helps create a wonderfully creamy, scoopable dal.
- Final Touches : Uncover the pot and stir the dal. The lentils should be completely soft, and the mixture should have thickened into a stew-like consistency. If it's too thick for your preference, you can stir in another splash of hot water.
- Garnish and Serve : Ladle the warm dal into bowls. Top generously with fresh, chopped cilantro and serve immediately with fresh lime wedges on the side for squeezing over.
Notes
💡 Tips & Storage
Storage: Leftover dal can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will deepen overnight. You can also freeze it for up to 2 months; thaw in the fridge before reheating gently on the stove. Ingredient Swaps: While red lentils give this dal its signature creamy texture and quick cooking time, you could substitute brown or green lentils. Note that they will require a longer simmer time (approximately 45–50 minutes) and will hold their shape more. Troubleshooting: If your dal seems too thick, thin it out with a small amount of hot broth or water until it reaches your desired consistency. If it's too thin, simply let it simmer uncovered for an additional 5–10 minutes, stirring occasionally, to allow some of the liquid to evaporate.🍽️ Nutrition Facts (Per Serving)
Serving Size: about 1 ½ cups- Calories: 242
- Total Fat: 3 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 1 g
- Monounsaturated Fat: 1.2 g
- Cholesterol: 0 mg
- Sodium: 647 mg
- Total Carbohydrate: 41 g
- Dietary Fiber: 11 g
- Total Sugars: 6 g
- Includes Added Sugars: 0 g
- Net Carbohydrates: 30 g
- Protein: 15 g
- Vitamin D: 0 mcg
- Calcium: 88 mg
- Iron: 4 mg
- Potassium: 545 mg
- Vitamin C: 8 mg