Brown Lentil Curry
Brown Lentil Curry
5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Total Time 1 hour
Servings: 4
Brown lentil curry is a nutritious, flavorful dish perfect for vegetarian and vegan diets. Rich in protein and fiber, it combines hearty lentils with aromatic spices, creating a satisfying meal. This easy-to-make curry can be enjoyed with rice, or naan.

Nutrition: per serving



  • 300 g Lentils brown
  • 50 ml Oil
  • 1 tsp Cumin Seeds jeera
  • 3 cloves Garlic
  • 1 Onion
  • 2 Tomatoes
  • 2 Green Chillies
  • 1 tsp Salt
  • 1 tsp Chilli Powder
  • 1 tsp Turmeric Powder
  • 1 handful Coriander
  • 1 litre Water


  • In a large pan or pot, pour in the oil and heat it over medium heat until it shimmers.
  • Add the jeera (cumin seeds) and minced garlic and sauté for 1-2 minutes, stirring frequently to prevent burning.
  • Add finely chopped onions to the pan. Stir well to coat them in the oil and cook for 4-5 minutes, or until the onions turn translucent and start to brown slightly around the edges.
  • Stir in chopped tomatoes. Cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and begin to break down into a sauce.
  • Add in your spices and add green chillies. Cook for another 3-4 minutes, stirring constantly, to ensure the spices are well combined and the raw smell of the spices cooks off.
  • Add a splash of water to prevent the spices from burning.
  • Add the rinsed and drained brown lentils to the pan. Stir them into the mixture and cook for 3-4 minutes on medium heat, allowing the lentils to absorb the flavors.
  • Pour in the water. Stir to combine, then cover the pan with a lid. Reduce the heat to medium-low and let it simmer for 35-40 minutes, or until the lentils are tender and fully cooked. Check occasionally and stir to prevent sticking, adding more water if necessary.
  • Once the lentils are cooked and the mixture has thickened to your desired consistency, remove the lid and turn off the heat. Garnish with freshly chopped coriander leaves before serving.

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