This black lentil tomato curry is a winner on a chilly day. I always like to add in greens or vegetables when I can, but this one is best as is so I didn’t mess with it. While an easy recipe, you do need to transfer the sauce ingredients to the blender. There is something about blending the sauce ingredients that gives it an extra nice flavor. That with a longer simmer time of course. Pair with rice for a warming and comforting meal.
Tidbit: If you have the time, soak the black lentils for 2-3 hours prior to cooking this. This will result in extra soft lentils which makes it a bit easier on the digestive system. However, I don’t presoak them most times for this recipe and it’s still delicious. The lentils just aren’t as soft.
Black Lentil Tomato Curry Recipe
The onion, garlic, ginger, and jalapeno will eventually go in the blender, so no need to be as precise with chopping.
Ingredients
- 1 yellow onion, diced
- 3 large garlic cloves, chopped up
- 1/2″ chunk ginger, skin removed & finely chopped – don’t use extra as you’ll be blending this which makes the flavor stronger
- 1 jalapeno, seeded & diced – skip if don’t prefer spice as blending makes it spicier
- 2.5 TBSP curry powder
- 2 tsp garam masala
- 1/4 tsp cayenne
- 1 24 oz jar bionaturae strained tomatoes
- 1 TBSP maple syrup
- 2 cups black lentils (rinsed well or soaked prior for 2-3 hours)
- 4 cups water
- 1 can full fat coconut milk, I use Trader Joe’s – no guar gum in it
- 1 small lime
- salt, optional/to taste
- serve with your choice of rice, I use basmati or jasmine
Method
- Water sauté the onion, garlic, jalapeno, and ginger in a wide sauté pan. About 10 minutes.
- Stir in the curry powder, garam masala, and cayenne.
- Add in the strained tomatoes and maple syrup. Stir and meld together for a few minutes.
- Carefully add it all to a blender and blend until smooth.
- Pour the sauce back in the hot pan along with 2 cups black lentils (rinsed well or soaked prior) and 4 cups of water.
- Simmer covered slightly below medium heat for 50 minutes. Stir once during cooking.
- Add in 1 can of coconut milk and simmer covered on medium for another 15 minutes.
- Squeeze in 1 lime. Taste and adjust seasonings as desired. If you want it sweeter, add a touch more of maple syrup. Serve over rice. ENJOY!
Pin, Share, + Save For Later: Black Lentil Tomato Curry
Find me on Instagram @herhealthystyle
This post contains affiliate links, which means I may make a small commission at no extra cost to you. I am only featuring items I love. As an amazon associate, I earn from qualifying purchases. Thank you so much for your support! See my full disclosure.