Weeknight Tomato and Lentil Curry
A quick, warming lentil curry built on aromatic spices and ripe tomatoes. Red lentils soften into a creamy base while cumin and coriander bloom in hot oil, creating layers of flavor in under 35 minutes. Perfect for a busy weeknight, served over rice or with flatbread.
- Prep
- 12 min
- Cook
- 23 min
- Total
- 35 min
- Makes
- 4 servings (about 5 cups curry)
Steps
Before you start
- Measure and prepare all ingredients before starting (mise en place)—the curry comes together quickly once you begin.
- If using canned tomatoes, have them ready to add. Fresh tomatoes should be roughly chopped.
- Have a 4- to 5-quart heavy-bottomed pot or Dutch oven ready for the curry.
Bloom the spices
- Heat 2 tablespoons of oil in a 4- to 5-quart pot over medium-high heat.
- Once shimmering and hot (about 1 minute), add 1 teaspoon cumin seeds and 1 teaspoon coriander seeds.
- Let them sizzle and pop for 30–45 seconds, stirring constantly, until fragrant.
- You'll hear soft crackling sounds.
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Ready when: Seeds are fragrant and beginning to pop
Tip: Watch carefully to prevent burning; burnt seeds taste bitter and ruin the curry.
Cook aromatics
- Add the diced onion (about 1 medium onion, 150 g) to the toasted seeds and stir well.
- Cook for 4–5 minutes over medium-high heat, stirring occasionally, until the onion softens and turns light golden at the edges.
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Ready when: Onion is soft and translucent with golden edges
Tip: Stir often to prevent the onion from sticking to the bottom; a little browning adds depth.
Add garlic and ginger
- Stir in 3 minced garlic cloves (15 g) and 1 tablespoon minced ginger (12 g).
- Cook for 1–2 minutes, stirring constantly, until the mixture is fragrant and the raw edge is gone from the garlic.
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Ready when: Garlic and ginger are fragrant, no raw smell remains
Tip: Don't let garlic brown or it will taste acrid; keep the heat at medium-high and stir constantly.
Bloom ground spices
- Add ½ teaspoon ground cumin (2.5 g), ½ teaspoon ground coriander (2.5 g), and ½ teaspoon turmeric (2.5 g).
- Stir constantly for 30 seconds until combined and fragrant.
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Ready when: Spices are fragrant and coat the aromatics
Tip: Ground spices can scorch quickly; keep stirring and don't exceed 30 seconds on this heat level.
Add lentils and broth
- Pour in 1 cup rinsed red lentils (200 g) and 2.5 cups vegetable broth (600 ml).
- Stir well to combine and bring to a boil over high heat, about 2 minutes.
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Ready when: Mixture comes to a rolling boil
Tip: Stir occasionally to prevent the lentils from settling and scorching on the bottom.
Simmer lentils
- Reduce heat to medium and simmer uncovered for 10–12 minutes, stirring occasionally, until the lentils begin to break down and the mixture thickens slightly.
- The lentils will soften and lose their shape.
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Ready when: Lentils are soft, starting to dissolve into the broth, and mixture begins to thicken
Tip: Red lentils cook quickly and can turn mushy; stir gently to avoid over-breaking them while they cook.
Add tomatoes
- Stir in one 14.5 oz (411 g) can of crushed tomatoes with its juice.
- Mix well and bring to a gentle simmer.
- Cook for 5–7 minutes over medium heat, stirring occasionally, to meld flavors.
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Ready when: Tomato is fully incorporated; curry is bubbling gently around the edges
Tip: The curry will look slightly soupy at this stage; it will continue to thicken as it simmers.
Season and finish
- Taste the curry and season with kosher salt and freshly ground black pepper to your liking.
- Stir in 1 tablespoon fresh lime juice (15 ml).
- The lime juice brightens the spices and deepens the tomato flavor.
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Ready when: Salt is fully dissolved; lime juice is blended in
Tip: Add salt gradually; it's easier to add more than to remove it. Taste after each pinch.
Serve
- Ladle the curry into bowls and top with fresh cilantro if desired.
- Serve hot alongside steamed rice, flatbread, or naan.
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Tip: Cilantro adds a fresh, herbaceous lift; it's optional but highly recommended for brightness.
Good to know
Tips
- Red lentils dissolve more readily than brown or green lentils, creating a naturally creamy texture without cream or coconut milk. If you prefer a brothier curry, add ½ cup more broth in step 5.
- Toast whole spices in the oil at the beginning—this is called tempering—to release their essential oils and create deeper, more complex flavors than ground spices alone.
- The curry thickens as it cools slightly; if it's too thick after reheating, thin with a splash of broth or water. If too thin, simmer uncovered for another 2–3 minutes.
- Serve with steamed basmati rice, naan, or roti. A dollop of Greek yogurt or a squeeze of lime juice at the table adds a cool, creamy contrast.
Make ahead
The curry can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat gently on the stovetop over medium heat, stirring occasionally and adding a splash of water if it has thickened too much.
Storage & reheating
Room temperature: not recommended (store promptly). Refrigerator: up to 3 days in an airtight container. Freezer: up to 3 months in a freezer-safe container or zip-top bag. Thaw overnight in the refrigerator and reheat on the stovetop over medium heat, stirring occasionally.
Substitutions
- red lentils, rinsed → Yellow lentils (moong dal) or split peas. Use the same weight. Yellow lentils have a slightly milder flavor and similar cooking time. Cooking time may vary by 1–2 minutes.
- canned crushed tomatoes → 2 cups fresh tomatoes, roughly chopped or grated. Use ripe, in-season tomatoes for the best flavor. You may need to simmer 2–3 minutes longer for the tomato flavor to fully develop.
- vegetable broth (or water) → Chicken broth or water. Vegetable broth adds depth, but chicken broth or water works fine. If using water, consider adding an extra ½ teaspoon salt.
- cumin seeds → 1 teaspoon ground cumin (added at the same time as other ground spices). Ground cumin lacks the texture and toasted depth of seeds, but the flavor remains close. Skip the initial tempering step and add with the other ground spices in step 4.
