Red lentils, aromatic spices and coconut milk are combined to create this creamy, comforting and flavoursome Red Lentil Curry. Perfect for little ones, meaning the whole family can join in on curry night!
The vibrant flavours of this red lentil curry are something the whole family will enjoy, from babies to adults. And if you love curries be sure to check out our other kid-friendly curries such as mango chicken curry, sweet potato and chickpea curry, egg curry, and fruity chicken curry.
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Five Reasons to Love This Red Lentil Curry
- Easy - Not too labour intensive and ready in around 30 mins. Great for mid-week dinners. Easy to prep (chop veggies etc) in advance for busy evenings.
- Flavoursome - Packed with flavour thanks to the garlic, ginger and spices. Perfect for introducing new and exciting flavours to babies and little ones.
- Allergy / Diet Friendly - Naturally vegan, dairy, gluten, nut and egg-free.
- Nourishing - Lentils are an excellent source of B vitamins, iron (a critical mineral for growing kids), magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.
- Economical - Red lentils are an inexpensive way of getting a wide range of nutrients.
Watch How to Make it (Video)
Ingredient Information
For the full recipe, with ingredient amounts, scroll to the recipe card at the bottom of the post.
- RED SPLIT LENTILS - Red lentils break down easily and cook fast. They are very soft and have a somewhat sweet, nutty flavour - perfect for babies/kids. If you wish, you can substitute with brown or green lentils, the cooking time will be longer and you will need extra water for cooking.
- CURRY POWDER - Check the ingredient list of the curry powder, if making for a baby avoid those that have salt on the ingredient list. Mild curry powder is recommended for kids but if you like your meals with an extra kick, use a hot curry powder (or add a couple of chillies to the mix)
- COCONUT MILK - Use full-fat canned coconut milk to achieve that delicious creamy texture.
- GARLIC & GINGER - You can use fresh or, for convenience, the jarred minced garlic/ginger.
Process Shots and Cooking Tips
- Saute the Onion, Garlic, Ginger and Carrots for around 10 minutes. Don't be tempted to skip/rush this step, it produces a sweet flavour base for the curry and complements the spices.
- Cook off the Spices to let the flavours develop.
- Add coconut milk, tomatoes and water. It will look like a lot of liquid but the lentils will absorb it and it will reduce.
- Simmer for 25 mins, uncovered. The lentils will soften, and the sauce should be thickened and creamy. If you find it too thick add ½ cup extra of water at a time.
Serving Suggestions
- Serve this red lentil curry with rice, coconut lime rice or scoop up the creamy lentils with some naan or roti bread
- For a vegetable boost, serve with cauliflower rice, some steamed or roasted vegetables or stir through some frozen peas at the end of the cooking (great for cooling down meals for toddlers too!)
Storage Instructions
- REFRIGERATE: Allow to cool, transfer to an airtight container and refrigerate for up to 3 days.
- FREEZE: Allow to cool, transfer to freezable container/s or bag/s and freeze for up to 3 months. Thaw, overnight in the refrigerator, reheat on the stovetop (until piping hot) adding more water (or stock) to thin, if needed.
Frequently Asked Questions
Yes, this curry is perfect for babies (over 6 months). It is important to introduce a variety of flavours early on and this lentil curry is mild, soft and easy to eat. You can blend or mash depending on the age and stage of the baby. Make sure to check the ingredient list of the curry powder used (look for one without added salt)
There is no need to soak or pre-cook before making the curry. However, the lentils should be rinsed to remove any dirt etc.
Yes. If using canned lentils, reduce the amount of water added and the cooking time. (Canned lentils can be salty so not recommended for babies). You can use brown and green lentils but you will need to increase the cooking time to around 40 mins (30 mins covered, 10 mins uncovered). You will also need to increase the water by another cup.
Yes, add your favourite vegetables. Sweet potato is lovely. Grate or dice to the same size as the carrots and add at the same time. You can also stir through some peas at the end.
More Lentil Recipes You May Like...
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Red Lentil Curry
Ingredients
- 1 tbsp Coconut Oil
- 1 Onion finely chopped
- 1 Carrot finely chopped
- 4 cloves Garlic minced ( equivalent to 3 tsps)
- 2 tbsp Minced Ginger
- 1 Red Bell Pepper (Capsicum) finely chopped
- 1 - 2 tbsp Curry Powder see notes
- ½ teaspoon Smoked Paprika
- ½ tsp Turmeric
- 1 teaspoon Salt Do not add if making for baby and reduce for younger children.
- 180g /1 cup Red Split Lentils rinsed and drained
- 400ml / 14 oz can Coconut Milk
- 400g / 14 oz can Chopped Tomatoes
- 375ml 1½ cups Water
For Serving (optional)
- ½ Lemon juice of
- ¼ cup Coriander (cilantro) finely chopped
Instructions
- Add coconut oil to a pan, over medium heat. Add the onion, carrot garlic and ginger and cook for around 10 mins, stirring occationally, until the onion is golden.
- Add the pepper (capsicum) and spices (curry powder, smoked paprika and turmeric) and cook for a further 30-60 seconds, stirring continuously to prevent burning.
- Add the lentils, coconut milk, tomatoes and water and simmer for around 25 mins, uncovered. (The lentils should be soft, and the sauce should be thickened and creamy. If you find it too thick add ½ cup extra of water at a time.)
- Add the lemon juice and chopped coriander, taste and then season to taste. (do not salt for baby)
Video
Recipe Notes
- CURRY POWDER:
- Add 1-2 tablespoon of mild curry powder to taste. For babies, young children and children not used to spice then I recommend 1 tbsp. For older children, used to spiced food add 2 tbsp. (I add 2tbsp and my boys are 6 & 9)
- Check the ingredient list of the curry powder, if making for a baby avoid those that have salt as an ingredient high up on the ingredient list.
- LENTILS:
- Although this is a recipe for red lentil curry, you can substitute with other lentil varieties.
- Green or brown lentils can be used but will need a longer cooking time and extra water. Add 750ml (3 cups) of water and simmer for 30 mins (covered) and a further 10 -15 mins uncovered.
- If using canned lentils (watch salt content if making for baby/toddler) you can skip the water and reduce the cooking time as the lentils are already cooked.
Kathy
My little guy loves this curry! I use a big pot to make it, and I blend everything with an immersion blender before adding the lentils to simmer. It also freezes well, which makes for quick week night dinners.
Casey Yu
This recipe looks great! Can I add ground beef in this recipe?
Amy
Hi Casey, I haven't tried this recipe with ground beef so can't say how it would turn out. Sorry.
Connie
Have you ever adapted this recipe for the slow cooker? I’d love to be able to just leave it cooking.
Amy
Hi Connie, I haven't but I also think this would be great for the slow cooker so will need to try and get back to you. 🙂
eleanor odwyer
Made this recipe twice now and my baby and we love it!! Comes out perfect. Second time we used sweet Potato
Amy
Amazing! Thanks Eleanor
Lou
A winner for us! I'm a stereotypical FTM and was worried that it wasn't bland like my poor wee one has been subjected too But we made our own naan to dunk it in and he sooked it up quite the thing! Thank you & thanks for making me realise that he doesn't have to live on bland stuff! Also, we parents loved it too!
Amy
Fantastic! Thanks, Lou, I'm so happy you could all enjoy this recipe. Its definitely a favourite in our house 🙂
Amy
I liked the recipe, but I would reduce the amount of ginger to two teaspoons , instead of two tablespoons. It is way too spicy.
Amy
Hi Amy, thanks for the feedback, I should perhaps consider adding a note about this.
Annie
Loved it and my baby! Thank you! Can we freeze it ?
Amy
Hi Annie, I'm so happy you both liked it. Yes, you can freeze 🙂
Bethany
This recipe was AMAZING! My baby (8 months) absolutely gobbled it up. We ended up making a large batch for the whole family to have for dinner we loved it so much!
Amy
Thanks Bethany, this is a favourite in our house too 🙂 So glad you liked it!
Stephen
I make this all the time, my toddler loves it and it's great for batching in the freezer. I roast some cauliflower and broccoli for me and my wife and is a great addition.
Amy
Thanks Stephen 🙂
Samantha
Yum, both us and the baby loved this recipe. I froze in portions with rice for an easy reheat meal for bubs.
Amy
Excellent, thanks Samantha 🙂
Linda
This recipe sounds delicious can I add zucchini to this curry ? Is it better to grate it and add with the carrots if I want it to go in unnoticed ?
Amy
Yes, just grate some zucchini and add with the carrots 🙂
Rose
A tasty recipe - not too difficult - healthy could batch cook.
Amy
Thanks Rose 🙂
Patience
This is sooo good! I didn't have snoked paprika so I used sweet hungarian paprika. I served it over brown rice. Both my 15 month old and I had seconds!
Amy
Perfect! So happy you and your little one enjoyed it, Patience 🙂
Olga
Excellent. My baby ate it all and I love the taste too (with added salt)
Amy
Great! Thanks Olga, yes it def needs some salt when serving adults 🙂
Laura Hylton
I made this tonight and served with 1/2 naan and a samosa each. The feedback was that it was amazing and my partner who usually moans if there is no meat in a dish, kept exclaiming how tasty it was! Will deffo make again!
Amy
This has made my day, thank you Laura 🙂
Hannah
Oh my goodness this was good. I ate half it before it was finished cooking. Very more-ish. My whole family agreed, even the fussy 38yr old husband!
Amy
Ha ha! I love when our recipes are fussy husband approved! Glad you enjoyed it 🙂
Amisha
I found canned organic red lentils at the store..how would those work in this recipe?
Amy
Hi Amisha, I'd skip the water as the lentils will already be cooked and so won't absorb as much liquid. You will be able to reduce the cooking time too.
Anna
Just made this for lunch - used normal paprika because I didn’t have smoked, added a bit of chopped spinach at the end & served with garlic rice. Loved by my 19 year old, the 13 year old came back for seconds & waiting for my 18 month old to wake up & try it!
Such a delicious recipe, thank you very much 🙂
Amy
Thanks for the feedback, Anna. Hoping your 18mth old approves too 🙂