Indian Lentil Curry

This is an all in one pot vegetarian curry, that you can make easy on busy days. It get’s even better everytime you reheat this tasty curry, and freezes well.



What you need:

3 cups uncooked red lentils, washed and drained

2 tbs ghee

3  cups unsalted crushed tomatoes

1/2 inch fresh ginger, peeled and gratetd

1/2 ground fennel

6 cups of strong chicken or vegetable broth

1 large white onion, diced

4  large garlic cloves, minced

1/2 tbs black pepper

1 1/2 tbs indian curry powder

1/2 tsp cumin

1/2 tablespoon paprika

1 red chilli, finley minced

1/2 tablespoon garam masala powder

1/2 tablespoon turmeric powder

1 tbs fresh lemon juice

1 cup plain yogurt + 1 tbs freshly chopped cilantro (optional,for serving)

4 tbs freshly chopped cilanto

naan bread

salt & pepper to taste


In a large enough pot, sautè the minced onion, garlic and chilli with the ghee. Add all other ingredients into your pot with the sauteed vegtables, and cook on medium-low heat for about 30-45 min, until the lentils are tender. Stir from time to time. Taste the lentil curry if more salt is needed. Mix the plain yogurt with the cilantro.Serve over hot rice with naan bread and the yogurt.

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