Red Lentil Curry

Exotic flavors ignited: red lentil curry, an ode to the diversity of spices! In a world where taste is the currency of the senses, Red Lentil Curry rises like a spice market in full glory.

In this red lentil curry, a variety of spices come together in harmonious harmony. The magic of curry lies in the art of combining the right spices, releasing flavors that make the taste buds dance. This dish takes us on a journey along the spice roads – from the fragrant bazaars of India to the exotic markets of Southeast Asia.

The history of curries goes way back, to the ancient civilizations of India and Southeast Asia. Originally a mix of spices and herbs, curry found its spread through trade routes and underwent individual interpretations in different regions. Today, curry is a symbol of culinary diversity and cultural fusion in many cultures.

In our Red Lentil Curry, red lentils meld into a creamy consistency while coated in a rain of spices. Red lentils symbolize not only warmth and satiety, but also the cultural richness of legumes in different cultures.

Preparation time: 45 minutes




300 g red lentils

1 l water

3 tablespoons oil

1 onion finely chopped

4 tomatoes, peeled and diced (canned tomatoes are also possible)

50 ml cream

1 pinch of chili

1 tsp ginger powder

½ tsp turmeric

2 tsp salt

1 tsp curry

½ tsp Ras el-Hanut

½ tsp hummus

½ TL Chakalaka

½ tsp garam masala




  1. Wash the red lentils under running water until the washing water remains clear.
  2. Then bring to a boil in 1 liter of water over medium heat and simmer on low heat with the pot open until the lentils are soft and soupy. Set the lentils aside.
  3. Heat the fat in a large pot or wok and fry the finely chopped onion until golden brown.
  4. Add the ginger and turmeric and continue to fry for about a minute.
  5. Add the tomatoes and simmer on low heat for about 5 minutes with the lid closed.
  6. Add turmeric, chili, salt and the other spices. Add the cream and lentils along with the cooking liquid and let everything simmer on low heat for about 10-15 minutes. Just before serving, season with coriander and garam masala, if desired. Garnish with spring onions.
  7. Serve with rice.