This simple tomato and lentil one-pot curry is a comforting, everyday dish made with soft red lentils cooked gently in a lightly spiced tomato base. It is commonly enjoyed for lunch or dinner and is especially useful when you want a nourishing meal with minimal effort.
The recipe is ideal for home cooking because it uses one pan, affordable ingredients, and clear steps. The lentils cook quickly and create a naturally thick, satisfying texture without any complicated techniques.
Recipe Information
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Serves: 3 to 4
Difficulty level: Easy
Ingredients
Main ingredients
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¾ cup red lentils (masoor dal)
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2 cups water
Base ingredients
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1 tablespoon oil
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½ teaspoon cumin seeds
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1 small onion, finely chopped
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1 teaspoon grated ginger
Tomato and spices
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2 medium tomatoes, finely chopped
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¼ teaspoon turmeric powder
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½ teaspoon ground coriander
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¼ teaspoon mild chilli powder (optional)
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Salt to taste
To finish
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1 tablespoon fresh lemon juice
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1 tablespoon chopped fresh coriander
Step-by-Step Method
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Rinse the red lentils under running water until the water runs clear. Set aside.
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Heat the oil in a medium saucepan on medium heat.
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Add the cumin seeds and let them sizzle for a few seconds until aromatic.
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Add the chopped onion and cook for 4 to 5 minutes, stirring, until soft and lightly golden.
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Stir in the grated ginger and cook for 30 seconds.
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Add the chopped tomatoes, turmeric powder, ground coriander, chilli powder if using, and salt. Cook for 5 to 6 minutes, stirring, until the tomatoes soften and form a thick mixture.
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Add the rinsed lentils and water. Stir well and bring to a gentle boil.
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Reduce the heat to low, cover, and cook for 15 to 18 minutes, stirring once or twice, until the lentils are soft and fully cooked.
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Turn off the heat and stir in the lemon juice.
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Garnish with fresh coriander before serving.
Cooking Tips
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Stir the lentils occasionally to prevent them sticking to the base of the pan.
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Add a little extra water if the curry becomes too thick.
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Keep the heat gentle so the lentils cook evenly and smoothly.
Variations
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Vegan: This recipe is naturally vegan.
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Gluten-free: This dish is naturally gluten-free.
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Milder version: Omit the chilli powder completely for a very gentle flavour.
Serving Suggestions
Serve hot with plain rice, chapati, or soft flatbreads. This curry also works well as a simple comfort meal on its own.
Storage and Reheating
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Store leftovers in the fridge for up to 3 days in an airtight container.
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Reheat gently on the hob with a splash of water, stirring well.
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Freezes well for up to 1 month. Thaw fully before reheating.
Recipe Image Description:
A three-quarter angle photograph of tomato and lentil one-pot curry served in a simple ceramic bowl. The curry is thick and softly textured, with visible red lentils and a rich tomato base, finished with a sprinkle of fresh coriander. The bowl is placed on a light stone surface with a plain spoon beside it. Soft natural daylight, clean uncluttered background, sharp focus on the dish, natural colours, realistic home-style presentation.
