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Red Lentil Curry

Red Lentil Curry

If you're not familiar with red lentils, they cook very quickly! Ginger root is available in the produce department. Cut extra ginger into 1/2 - 1 inch chunks and store in freezer for future recipes. Original recipe calls for chili powder, but I love it with curry powder instead. I recommend Better than Bouillon chicken broth paste. This dish freezes well.


  • 1 cup red lentils
  • 3 cups chicken or vegetable broth Better Than Bouillon paste works great- use 1/2 tsp per cup of water
  • 1/2 teaspoon tumeric powder optional but recommended
  • 1 tablespoon butter
  • 2 tablespoons canola oil
  • 1 large onion chopped
  • 1 inch piece of fresh ginger finely chopped
  • 1 tablespoon chili powder or curry powder
  • 1 15- ounce can no-salt-added diced tomatoes
  • 1/2 teaspoon salt if needed
  • 1/2 cup cilantro leaves optional


  1. In a medium pot, combine the lentils and turmeric with 3 cups of broth. Bring to a boil, then reduce the heat and simmer until tender, 15-20 minutes.
  2. Meanwhile, in a large skillet over medium heat, melt the butter with the oil. Saute the onion until browned, about 10 minutes.
  3. Stir the ginger and the chili powder (or curry powder) into the onions. Stir in the tomatoes and simmer until the lentils are done.
  4. Stir the lentils into the skillet and simmer for 5 minutes. Season with up to 1/2 teaspoon of salt (if needed) and garnish with cilantro leaves, if desired.

Recipe Notes

Source: Nutrition Action Newsletter