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+ servings
Red Lentil Curry

Carrot and Red Lentil Curry

0 from 0 votes
Course Bean dishes, Main Dishes, Side Dishes
Cuisine Asian, Gluten-free, Indian, Vegan, Vegetarian
Servings 4 people


  • 2 tablespoons peanut oil divided
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 6 to 8 carrots, grated
  • garlic to taste
  • ginger to taste
  • jalepeno to taste
  • fresh turmeric to taste
  • berbere to taste
  • 4 cups chicken or vegetable stock
  • 1 cup split red lentils washed
  • 1 to 2 tablespoons crunchy peanut butter
  • 1 tablespoon curry powder
  • Salt and freshly ground black pepper
  • ½ cup chopped cilantro plus 2 tablespoons for garnish
  • yogurt to garnish
  • 8 to 12 nice sprigs cilantro for garnish


  • Heat 1 tablespoon of the oil in a large nonstick frying pan. Add the mustard and cumin seeds. Fry until the mustard seeds start to pop. Add the carrot and stir. Let the carrot “sweat” for 10 minutes.
  • In a separate pan, sauté the garlic, ginger, jalapeño, and turmeric in the remaining 1 tablespoon oil for 3 minutes, add a little berbere and salt, then mix everything with the carrots.
  • Add the stock, lentils, and more berbere; then simmer for 30 minutes. Add more stock if the pan starts to get too dry.
  • Add the peanut butter, curry powder, salt, and pepper. Simmer until the lentils are cooked through (they’ll break down a little) and the soup is a thick consistency. Right before serving, add the ½ cup chopped cilantro and stir to combine.
  • Serve the soup in individual bowls, garnishing each with the yogurt, chopped cilantro, and cilantro sprigs. Serve with rice, naan, or pita bread.


Dietary tip: To make this vegan, skip the yogurt garnish.
— Allison, Featherstone Farm, Rushford, Minnesota
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