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Close up shot of the final recipe plated on a white dish

Red Lentil Curry

Red lentil curry is an Indian-inspired recipe that's made with lentils, sweet potatoes, a creamy sauce and authentic Indian spices - it's hearty, spicy and vegan!
5 from 1 vote
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Course: Entree
Cuisine: Indian
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 8 servings
Calories: 262kcal
Author: Yumna Jawad


  • 2 cups red lentils
  • 2 tablespoon safflower oil
  • 1 large onion diced
  • 1 garlic clove minced
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 sweet potato peeled and cubed
  • 4 cups Imagine Super Reds Creamy Soup


  • Wash the lentils in cold water until the water runs clear and set aside
  • Heat olive oil in a large skillet over medium heat, add onions and garlic and cook until soft and translucent, about 3-5 minutes. Add curry paste, curry powder, turmeric, cumin and salt and mix together until the onions are well coated and fragrant.
  • Add the red lentils, sweet potatoes, Imagine Soup and 2 cups of water. Bring mixture to a boil, then simmer for 20 minutes, allowing the sweet potatoes to cook and the red lentils to thicken thicken.
  • Serve with fresh cilantro over white rice, if desired.


Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge.
Freezing Instructions: This curry freezes really well for up to 3 months. Thaw in the fridge overnight and reheat in the microwave or on the stovetop.
Sourcing: I kept the spices pretty standard, so you can find them wherever you generally buy spices.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of red lentils, you can use green lentils. Red lentils are typically used in Indian cuisine since they break down more easily than green lentils and are great for thickening curry.
  • Feel free to skip some spices or add other popular Indian spices like garam masala, ginger or cardamom. 
  • If you don't want to use sweet potatoes, you can use white potatoes or add other vegetables like peas, carrots or cauliflower.
  • If you can't find the Creamy Reds soup, you can substitute 1 15 ounce canned coconut cream and 1 15 ounce can of diced tomatoes. You may need to adjust the seasoning as well.
Nutrition: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.  This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one serving without the rice.
This blog post is sponsored by Imagine® Foods, although the content represents my own personal opinion/experience. ?


Calories: 262kcal | Carbohydrates: 40g | Protein: 13g | Fat: 5g | Sodium: 553mg | Potassium: 522mg | Fiber: 14g | Sugar: 5g | Vitamin A: 4045IU | Vitamin C: 3.8mg | Calcium: 52mg | Iron: 4.6mg