Savory Red Lentil Curry

2 minutes read

This dish is to die for. Delicious is an understatement.

I couldn’t stop eating this even when I knew my stomach was reaching maximum capacity. Don’t make the same mistake I did. However, I regret nothing.

This dish is so good. Did I say that already?

This curry is perfect for snuggling up on the couch during a cold afternoon of binge-watching your favorite show. It’s also excellent for chowing down on a busy day to keep you energized and feeling good.

The lentils, bell pepper, and spices are full of nutrients that are good for you. Can you imagine? A delicious dish you can eat plenty of and not feel guilty about? Sign. Me. Up.

The peanut butter and serrano pepper give your mouth the perfect kick. Not too spicy, but there’s that flavor you love and can’t describe. The lemon adds just enough acid to keep this dish vibrant.

Savory Red Lentil Curry

A super delicious dish that will satisfy the whole family. It's satisfying while being light. It's also savory while being hearty. Full of protein, fiber, potassium, and more.

  • Prep Time10 min
  • Cook Time40 min
  • Total Time50 min
  • Cooking Method
    • Stovetop


For the lentil curry

  • 1 tbsp coconut oil
  • 4 cloves garlic, minced
  • 2-inch piece of fresh ginger, diced
  • 1 serrano pepper (see note), diced
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1/2 tsp coriander
  • 1/4 tsp cayenne
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup red lentils
  • 2 cups vegetable broth
  • 14 oz diced tomatoes
  • 13.5 oz full-fat coconut milk
  • 3 tbsp peanut butter
  • 1 lemon
  • 1/2 cup cilantro, fresh

For grilled bell peppers

  • 1 tbsp coconut oil
  • 2 bell peppers, diced
  • Salt, to taste
  • Black pepper, to taste

Optional toppings

  • Cilantro, roughly chopped
  • Peanuts, crushed


Start the lentil curry


Heat a saute pan over medium-high heat. Add the coconut oil and let it melt.

Add garlic, ginger, and serrano pepper. Cook for about 2 minutes, stirring frequently.

Add the curry powder, cumin, turmeric, garam masala, coriander, cayenne pepper, salt, black pepper. Stir to mix well for about 45 seconds.

Add the lentils, tomatoes, and vegetable broth. Reduce heat to low and cover the pan. Simmer for 25 minutes or until lentils are cooked through. If needed, add 1/4 cup of water to keep the dish moist until lentils are cooked.

Prepare the bell peppers


Start another medium-sized pan over medium heat. Add coconut oil and let it melt and coat the bottom of the pan.

Add the diced bell pepper, salt, and pepper. Saute over medium heat for 10 minutes.

Turn off the heat and set aside the bell peppers.

Finish the lentil curry


Stir in the coconut milk, peanut butter. Continue on low heat, uncovered, for 7 minutes.

Once the curry has thickened to your satisfaction, stir in the lemon juice and cilantro. Turn off the heat.

Serve with basmati rice, bell peppers, cilantro, and crushed peanuts.

Serrano pepper can be substituted with jalapeno pepper. If you want to keep it spicy, get the ones that are curved. If not, pick a straight pepper.

Did you make this recipe?

I’ll love to see it! Tag @katiemurch with your social media post.


A red bowl contains cilantro, lettuce, and tofu drizzled with a white-green sauce. In the background, a bowl of cilantro, half of a lime, and a glass of the sauce is blurred.

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