Red Lentil Curry With a Lemon Finish

Red lentils make a useful base for a simple curry because the finished dish can be thick and spoonable. This recipe serves three to four with a side. Allow roughly thirty-five minutes, and use texture rather than the clock as the final guide.

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1 tablespoon mild curry powder
• 200 g dried red lentils, rinsed
• 1 can chopped tomatoes, about 400 g
• 700 ml water or suitable vegetable stock, plus more as needed
• 1 tablespoon lemon juice
• Salt to taste

Editorial food image; not a photograph of this specific recipe.

Method

1. Soften the onion in the oil over medium heat. Add garlic and curry powder, stirring briefly without scorching.
2. Add lentils, tomatoes and the measured liquid. Bring to a simmer.
3. Cook gently, stirring regularly, until the lentils are fully soft, roughly twenty to twenty-five minutes. Add water if the mixture becomes too thick before they soften.
4. Taste before adding salt, particularly if using stock. Stir in lemon juice gradually.
5. Serve with bread or freshly cooked rice.

For a looser soup-like version, add more hot water at the end and reassess seasoning. Cool and refrigerate leftover portions promptly in suitable containers. The recipe is designed as a flexible home guide, so check your lentil packet for any specific cooking instructions.

Editorial food image; not a photograph of this specific recipe.

Sources and further reading

• WHO: Five keys to safer food manual