This creamy red lentil curry is flavored with coconut milk and red curry paste and finished with a bright cilantro chutney. It’s a cozy, plant-based weeknight dinner!
Some recipes earn their spot in the rotation the very first time you make them. That’s what happened with this red lentil curry! I created this curry for my first cookbook, Pretty Simple Cooking and it quickly became a reader favorite. So, I decided to add a version of it on this website, with a few tweaks from testing it over time!
The lentils are all about cozy creaminess, simmered with coconut milk, tomatoes, and a spoonful of red curry paste. But then you add the cilantro chutney: tangy, bright, a little sweet from golden raisins — and it’s truly magic (I’m not sure how else to describe it!) It’s become one of my top plant based recipes and vegan dinner recipes to recommend when people need dinnertime inspiration.
Why You’ll Love This Recipe
Incredible flavor: The tangy cilantro chutney balances the rich warmth of the coconut curry to make one of my favorite meals ever.
A 30 minute meal: With a prep time of just 10 minutes and a cook time of 20 minutes, you should be able to finish this in 30 minutes (if you make the chutney while the lentils simmer).
Naturally healthy. Red lentils are loaded with plant-based protein, and the entire meal is vegan and gluten free
Meal prep friendly. This curry is deal for packing lunches all week!
5-Star Reader Reviews
“This is fabulous! The cilantro chutney is super tasty! It was such a fantastic addition to the curry. So cozy and like a hug. We’ll be making this over and over again.” -Tanvee
“This recipe came together so quickly! Perfect for a midweek meal. The cilantro raisin chutney added a perfect tangy pop of flavor, don’t skip making it. SO good!!” — Renata & Steve
What You’ll Need
There are many ways to make a red lentil curry. In fact, the word “curry” is a Western invention used broadly to describe any dish with a spiced sauce and meat or vegetables (read about curry history here). It’s made in many countries with varying flavor profiles, including India, Thailand, Cambodia, Malaysia, Indonesia, South Africa, Nigeria, England and more. Here are the key ingredients you’ll need for this spin on red lentil curry:
Onion, garlic, and fresh ginger: These aromatic vegetables provide the flavor base.
Red lentils: Also known as masoor dal, red lentils cook faster than other varieties and meld into a creamy, velvety texture. Avoid substituting another type of lentil in this recipe.
Crushed tomatoes and tomato paste: The tomatoes add a tangy base here.
Red curry paste: This jar is a jarred paste that takes all the flavor of a Thai curry and concentrates it! Curry paste is made with chili peppers, garlic, lemongrass, ginger, kaffir lime leaves, cumin, coriander, and more. It brings a massive amount of flavor and lasts for months in the fridge.
Coconut milk: This curry uses coconut milk for a silky, smooth flavor.
Tips for Using Curry Paste
Here are a few notes for using red curry paste in this recipe:
The heat level varies based on the brand. I often use Thai kitchen curry paste because it’s very mild (and goes over well with our kids!). There are many great brands to try: just make sure to taste your curry paste before using it. If it’s very spicy, use a little less than the recipe specifies.
Find it near the Thai products in most grocery stores. It keeps for months in the refrigerator. You can also buy it online: Thai Kitchen red curry paste.
How to Make Red Lentil Curry
This red lentil curry is quick to make! Here are a few notes for the process (or jump to the recipe for quantities):
Step 2: Simmer the lentils. Add the red lentils, crushed tomatoes, coconut milk, water, red curry paste, tomato paste, and kosher salt. Bring to a simmer, then reduce to a very gentle bubble. Cook for 10 to 15 minutes, stirring often, until the lentils are completely soft and have melted into a creamy consistency. Stir in a few tablespoons more coconut milk.
Step 3: Meanwhile, make the chutney. While the lentils simmer, blend together the cilantro, golden raisins, white wine vinegar, olive oil, water, and salt until a smooth sauce forms.
Step 4: Serve. Spoon the red lentil curry over rice, top generously with the cilantro chutney, and garnish with extra cilantro leaves if you’d like.
Ways to Serve It
Red lentil curry is a complete meal over a scoop of rice, but the right pairing makes it even better. Here are my favorite ways to serve it:
Jasmine rice: This meal is best served with white rice. I especially like jasmine for its fragrant flavor. (Here’s how to cook jasmine rice.)
Basmati rice: Fluffy and light, basmati rice is another excellent option, especially if you’re leaning into Indian-style flavors.
Brown rice: A nuttier, more wholesome base with extra fiber. Here’s how to cook brown rice.
Naan or flatbread: Warm garlic naan bread is great for sopping up this curry.
Simple sides: A quick cucumber salad is a refreshing pairing.
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 1 week. The curry will thicken as it chills. To reheat, warm it gently on the stovetop over medium heat, stirring to prevent scorching and adding a splash of water, vegetable broth, or coconut milk to thin it back out to the desired consistency.
The cilantro chutney also keeps for up to 1 week refrigerated. To reheat rice, add it to a pot with a splash of water, cover, and warm it over low heat until heated through.
This curry also works well for meal prep: you can portion it into containers with rice for easy weeknight dinners all week.
Dietary Notes
This red lentil curry is vegetarian, vegan, plant-based, dairy-free and gluten-free. It also works as a Mediterranean diet recipe.
Frequently Asked Questions
Can I add vegetables to this curry?
Definitely! Spinach and peas are great additions that don’t require extra cook time. Add them during the simmer time.
Cauliflower, carrots, and potatoes are other good options, but require sauteing first (which adds prep time to this recipe).
Is red lentil curry healthy?
Yes! Red lentils are one of the most nutritious legumes you can eat: they are high in plant-based protein, fiber, and B vitamins. (See Benefits of Lentils.) Combined with coconut milk and tomatoes, this curry delivers a balanced meal with healthy fats. It’s naturally vegan and gluten-free.
Can I use brown or green lentils instead of red lentils?
I don’t recommend it for this recipe. Red lentils (also called split lentils or masoor dal) break down as they cook, creating the creamy texture that’s perfect for curries. Brown and green lentils hold their shape, which gives a very different result. If you’d like a recipe with brown or green lentils, try my seasoned brown lentils or curry lentil soup instead.
Can I substitute parsley for cilantro?
Absolutely. Italian parsley gives the chutney a fresh, herby flavor without the polarizing taste of cilantro. (My parents are cilantro haters, so I get it if you are too!) The overall flavor of the chutney will be a little more mild, but it still works as a bright contrast to the curry.
This creamy red lentil curry is flavored with coconut milk and red curry paste and finished with a bright cilantro chutney. It’s a cozy, plant-based weeknight dinner!
Add the lentils, tomatoes, 1 cup coconut milk, 2 cups water,red curry paste, tomato paste, and 1 teaspoon kosher salt. Bring to a simmer then simmer very gently, just barely bubbling, for 10 to 15 minutes until the lentils are soft, stirring often (if not, cook a few minutes more until tender). Stir in 2 tablespoons more coconut milk; taste, then add more kosher salt or coconut milk to taste.
Meanwhile, make the chutney using an immersion blender (or regular blender) to blend the cilantro, golden raisins, white wine vinegar, 2 tablespoons olive oil, ¼ cup water, and ½ teaspoon kosher salt. Blend into a thick, smooth sauce.
To serve, top lentils with chutney and serve over rice.
Notes
Curry paste heat levels vary: Taste a little and if your brand of red curry paste is very spicy, start with 2 tablespoons and add more to taste. The brand we use most often (Thai Kitchen) adds flavor without excessive heat, but other brands we’ve used are spicier.
Cilantro prep: For the cilantro, simply pull the leaves and tender stems off of the bunch (don’t use the thicker parts of the stem at the bottom). Italian parsley works as a substitute if you are cilantro averse!
Storage: Refrigerate in an airtight container for up to 1 week. Reheat on the stovetop with a splash of water or vegetable broth.
This fresh, crunchy quinoa salad has fluffy grains, colorful veggies, and a tangy Dijon vinaigrette! It’s easy to make and great for meal prep and simple lunches.
Here’s a salad I could eat every day that’s fresh, delicious and ultra versatile: my deli-style quinoa salad! There are loads of ways to make a salad with this fluffy grain and after experimenting for years, I’ve found the one.
This recipe is delightfully refreshing, a jumble of crunchy, colorful veggies, fluffy quinoa grains, and a zingy Dijon mustard vinaigrette. I bring it to potlucks, pack it for lunches, serve it as a side dish at dinner, and toss it into grain bowls. If you’ve been searching for the best quinoa salad recipe that actually delivers on flavor, you’re in the right place!
Why You’ll Love This Recipe
Delicious textures and flavors: Fluffy quinoa, crunchy veggies, and a bright and tangy salad dressing: it’s so tasty!
Make-ahead friendly: This quinoa salad holds up well over time: it’s one of the best recipes for meal prep.
Naturally healthy: It’s packed with plant-based protein, dietary fiber, and vitamins, it’s such an easy way to eat a rainbow of veggies!
5 Star Reader Review
“Delicious! I often make this to take for lunch during the week. It’s light, energizing, and satisfying. So quick to make, too. Thanks for the recipe!” -Jen
Ingredients You’ll Need
The main idea for this salad? Cook the quinoa, chop the veggies, and toss with the dressing! There are just a few things to note before diving in. Here’s what you’ll need for this quinoa salad:
Dry quinoa: Quinoa is the darling whole grain of the past decade. It’s actually a seed, so some people call it a “psuedograin” since it’s eaten in the same way as grains are. It’s native to South America and was first eaten 7,000 years ago by Incas in the Andes.
English cucumber: English cucumber is a variety with a mild flavor, thin skin and small seeds that doesn’t need to be peeled. If you plan to use standard cucumber, make sure to peel it.
Tuscan kale: I prefer the mild flavor of Tuscan kale to spicy curly kale; it’s easy to find at the grocery (often labeled Lacinato or dinosaur kale).
Tomatoes and red bell pepper: These add nutrients and color to the salad.
Green onions and fresh parsley: These add a fresh, herby flavor to the salad.
Dressing: Dijon mustard, honey, red wine vinegar and olive oil whisk into a bright, emulsified dressing.
Feta crumbles: A handful of feta crumbles adds salty contrast. Omit for a salad that is vegan and dairy-free.
Tips for Preparing Quinoa
Quinoa can be little tricky to get right: even for seasoned cooking pros! It can easily come out waterlogged and soggy. I’ve got a few tips for how to cook quinoa so it’s fluffy and ready for this quinoa salad:
Use my optimized water ratio for fluffy grains. Most recipes for quinoa suggest a ratio of 1 cup quinoa to 2 cups water, but can come out soggy. After extensive testing, I’ve developed a new quinoa to water ratio: 1 cup quinoa to 1 ¾ cups water. Simmer it up, and it makes for fluffy grains that aren’t waterlogged.
Cool before using in the salad: here’s a trick. You can’t use dump the freshly cooked grain right in the salad: it’s too hot and moist. Instead, place it in a single layer on a baking sheet, then pop it in the freezer for 2 to 3 minutes. Then you can use the room temperature quinoa right away!
Or, make the quinoa in advance. If you like, you can make the quinoa up to 1 day in advance and refrigerate until serving: then you can skip the cooling step.
How to Make Quinoa Salad
While you cook the quinoa, chop the veggies and make the dressing for the salad! The total prep time usually takes me around 40 minutes, but it’s well worth it. Here are the basic steps (or jump to the recipe below):
Cook the quinoa: This takes about 15 minutes to cook and 5 minutes to steam in the pot before using. Use this time prep the veggies and dressing. When it’s done, cool it quickly by spreading onto a baking sheet.
Prep the veggies. Chop the parsley, cherry tomatoes, cucumber, bell pepper, kale, and green onions. Toss everything in a large bowl with kosher salt, pepper, and dried basil, which helps to season them.
Whisk the salad dressing. In a small bowl, combine the Dijon mustard, honey (or maple syrup), and red wine vinegar. Slowly drizzle in the olive oil, one tablespoon at a time, whisking constantly until you get a smooth emulsion.
Toss and serve. Add the quinoa to the large bowl of vegetables and feta, if using. Pour the dressing over everything and stir until evenly coated. Enjoy immediately or refrigerate until serving.
What to Serve With It
Some recipes work for only one purpose. But our favorite recipes are those that are ultra versatile: and this one fits the bill! There are so many different ways to serve it:
Lunch bowls: Spoon it into a bowl with avocado, a drizzle of tahini dressing, and any extra veggies for an easy grain bowl.
Meal prep: Pack portions in containers on Sunday and you’re set for the week. It’s great for meal prep because the ingredients don’t wilt like lettuce.
Picnics and barbecues: Add it to a trio of salads as a picnic food idea, or as a side to complement grilled corn.
Mediterranean night: Add kalamata olives, extra feta, and a squeeze of fresh lemon juice to lean into a Medi vibe. It fits right into my Mediterranean diet recipes.
Storage & Make-Ahead
This quinoa salad is one of my favorite make-ahead salads. You can store it in an airtight container in the refrigerator for 3 to 5 days.
Before serving leftovers, give it a taste: you may want to add a pinch of salt or a bit of red wine vinegar to brighten things back up. The vegetables soften slightly over time, but the overall texture stays great through the week!
Dietary Notes
This quinoa salad recipe is vegetarian, gluten-free, plant-based, dairy-free and vegan (without the optional feta cheese).
Frequently Asked Questions
What are some popular variations of quinoa salad recipes?
There are so many directions you can take a basic quinoa salad. A Mediterranean quinoa salad with kalamata olives, feta, and tomatoes is one of the most popular. You can go Tex-Mex with black beans, corn, and cilantro with lime juice.
A kale quinoa salad with chickpeas makes a hearty lunch. For something lighter, try arugula with fresh lemon, pine nuts, and shaved Parmesan. You could also add roasted vegetables like roasted butternut squash for a fall-inspired version. Check out my full list of quinoa recipes for more ideas.
How healthy is quinoa salad?
Quinoa is a complete protein, meaning it contains all nine essential amino acids. It’s also rich in dietary fiber, folate, and B vitamins. See Benefits of Quinoa.
Combined with the vegetables in this salad, you get a good dose of vitamin A and vitamin C. It’s naturally gluten-free, low in saturated fat, and cholesterol-free. The olive oil in the dressing provides heart-healthy monounsaturated fats. See Benefits of Olive Oil.
Can you freeze quinoa salad?
I don’t recommend freezing this quinoa salad. The cucumber, tomatoes, and bell pepper don’t hold up well after thawing and become mushy and watery. However, you can freeze plain cooked quinoa for up to 2 months and thaw it to quickly assemble a fresh salad whenever you like. Just store it in an airtight container and thaw in the refrigerator overnight.
This fresh, crunchy quinoa salad has fluffy grains, colorful veggies, and a tangy Dijon vinaigrette! It’s easy to make and great for meal prep and simple lunches.
Make the quinoa: Rinse the quinoa using a fine mesh strainer, then drain it completely. Place it in a saucepan with 1 ¾ cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 18 minutes, until the water has been completely absorbed. (Check by pulling back the quinoa with a fork to see if water remains.) Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork. (This step can be completed the day before; refrigerate the quinoa until ready to make the salad.)
Cool the quinoa to room temperature: If making the salad immediately after cooking the quinoa, here’s a trick: dump the quinoa onto a baking sheet and spread it in an even layer. Pop it in the freezer for 2 to 3 minutes until cooled to room temperature.
Chop and season the vegetables: Chop the parsley, tomatoes, cucumber, red pepper, Tuscan kale, and onions as noted in the ingredient list above. Mix them in a large bowl with the remaining ¾ teaspoon kosher salt and the dried basil.
Make the dressing: In a medium bowl, whisk together the honey or maple syrup, vinegar, and Dijon mustard.Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms.
Mix the salad: Stir together the quinoa, vegetables and dressing.Eat immediately, or marinate 30 minutes to 24 hours before serving (then taste and add additional salt if needed). Stores 3 to 5 days refrigerated.
Notes
Kale: Bunch sizes vary. Use half a bunch if it’s very large, or adjust to your preferred ratio of kale to quinoa.
Vegan option: Use maple syrup instead of honey and omit the feta cheese.
Extra protein: Add a can of drained chickpeas, black beans, or cooked brown lentils for a more filling meal.
Herb variations: Swap parsley for cilantro, fresh mint, or a mix of fresh herbs.
Storage: Keeps 3 to 5 days in an airtight container in the refrigerator. Taste and adjust salt before serving leftovers.
These Valentine’s Day cocktails and drinks feature shades of pink and red and festive flavors of chocolate, raspberry, and strawberry. Find the perfect romantic cocktail or Galentine’s Day drink!
Nothing says “I love you” quite like a good Valentine’s Day cocktail! I’ve tested many over the years, and I’ve found that the best drinks are either fruity with berries or citrus, rich with chocolate and cream, or bubbly with champagne.
Here are my favorites in each category, including both classic cocktails and fruity spins with flavors like raspberry, pomegranate, strawberry, blood orange, and more. There’s something for everyone, whether you’re making a romantic dinner or hosting a Galentine’s Day party for friends. My favorite is probably that Raspberry Martini, but a good Espresso Martini also says Vday to me!
This fun red cocktail has a vibrant color and pure berry flavor thanks to homemade raspberry syrup! It's the key to avoiding that artificial taste you get from store-bought mixes. It's sweet-tart and balanced, with just enough vodka to keep it pleasantly sippable.
Vying for my other favorite Valentine's Day cocktail is this Chocolate Martini! This drink is rich and creamy, basically a dessert in a glass. It’s got Irish cream and creme de cacao and tastes like the liquid version of your favorite chocolate bar.
What's better for Valentine's Day than the fabulous Cosmo? It’s got a brilliant pink color and tangy, refreshing flavor. This great cocktail is ready to spice up your Valentine's Day dinner: this version has a few twists that make it infinitely better than what you'd order at a bar.
This playful berry vodka martini has a sweet berry flavor and a red sugar rim. If you like go over the top, add a cube of dry ice for those fun potion-like smoke effects!
Here’s a sophisticated cocktail that’s calling your name: the French martini! It’s fruity and balanced, featuring a fancy French black raspberry liqueur and pineapple juice. Each sip is intriguing and nuanced!
You might think of the frozen milkshake at chain restaurants, but a proper Mudslide is shaken with coffee liqueur and Irish cream, then served up in a cocktail glass! I've tested it both ways, and the shaken version is much more sophisticated, with a rich, chocolaty flavor that's ideal for Valentine's Day.
This pre-Prohibition classic has a stunning pink color and sophisticated flavor that feels perfect for a special occasion. Raspberry syrup with gin and lemon makes a balanced sweet-tart drink, while the egg white foam adds a creamy texture and beautiful frothy top to each sip.
The Espresso Martini has vaulted into major popularity, and it’s easy to see why. Bittersweet coffee pairs perfectly with the rich sweetness of Kahlua. Add vodka and the trio makes a full-flavored sophisticated drink that’s cool, frothy, and bittersweet.
Try this tasty and refreshing Valentine's Day cocktail: a Strawberry Margarita! This one is frosty and fruity, full of berry flavor but complimented with tangy lime and tequila. You'll fall in love with its vibrant red color and sweet tart flavor. Slice the berry into a heart shape as a fun garnish!
This crisp, sweet tart, fruity drink is closer to a Cosmo than the classic martini. But instead of cranberry juice like the Cosmopolitan, it’s made with pomegranate juice! Serve it up in a martini glass and you’ve got a sophisticated cocktail that’s refreshing and easy to drink.
An easy Valentine's Day drink that’s bubbly and sophisticated is the Kir Royale! This famous French cocktail stars black currant liqueur and sparkling wine: and the berries and bubbles suit each other perfectly. This 2 ingredient combination is ideal for the holiday.
Another fun bright red margarita is the Cranberry Margarita! Its sweet tart flavor is crisp and refreshing. It’s got all the character of the classic margarita, but a beautiful new look and nuance to the flavor! It's ideal as a bright, vibrant red cocktail for Valentine's Day.
This classic balances sweet and tart with a boozy edge from Cognac and citrus essence from orange liqueur. The drink is complex and layered: warm, crisp, and rich all at once, making it great for sipping slowly with someone special.
Want for a Valentine's Day cocktail with bourbon? Try this Cranberry Bourbon Cocktail! It’s balanced, sweet tart, and complex, fruity with intriguing notes from sweet vermouth. It's a fun red bourbon drink for the holiday!
Winter is blood orange season, so blood orange drinks are great for Valentine's Day! Its vibrant red orange color and sweet flavor make it this fruit so special. This tasty citrus makes a brilliant bright festive cocktail that’s balanced and sweet tart.
What better way to celebrate Valentine's Day than a drink that says "I think you're the Bees Knees!" It’s got a cute 1920’s name and a smooth flavor to match. Making a honey syrup instead of simple syrup adds a rich depth to the fresh lemon and gin.
When it comes to Valentine's Day cocktails, there’s no dessert drink more unique than the Pink Squirrel! Creme de noyaux liqueur gives it the delicate pink color and an almond essence. It’s a bit of a specialty splurge, but it tastes like melted ice cream!
This unique creamy drink balances vodka, amaretto and Kahlua that results in a flavor that’s surprisingly similar to toasted almonds. Something about the coffee liqueur adds in a roasty flavor that makes this drink both balanced and intriguing, all at once.
Last up in my favorite Valentine's Day cocktails: the Pomegranate Gin Fizz! The Gin Fizz is one of my favorite classic cocktails, and I love adding pomegranate juice: it elevates the sweet tart flavor and gives the drink a brilliant jewel-toned color!
Try the modern classic Naked and Famous cocktail! This mezcal and Aperol drink balances with smoke, sunshine, spice, and citrus with layers of unexpected complexity.
The Paloma is a lighter pink drink that's perfect for Valentine's Day! If you're looking for a tequila-based drink that's citrusy and refreshing, this is ideal: especially when pairing with food.
The French 75 is a classic cocktail made with gin, lemon, and champagne. This drink recipe is classy and perfect for celebrations of all kinds: especially V Day!
I love a good Lemon Drop Martini for any occasion, and it's great for Valentine's Day. It's bright, refreshing, and perfectly sweet-tart, made with fresh, simple ingredients for an easy, bar-quality cocktail at home!
I love the idea of a pitcher of strawberry daiquiris for a Galentine's Day party! This recipe is made with frozen strawberries, fresh lime, and white rum, and it's deliciously fruity.
Non-Alcoholic Valentine’s Day Drinks
For those who don’t drink alcohol, there are plenty of festive and delicious mocktails to enjoy! With its red color, this Cranberry Mocktail or a Virgin Strawberry Daiquiri would a great choice as a Valentine’s Day drink.
Lighter drinks like the Paloma or Strawberry Margarita pair well with meals. Rich chocolate cocktails like a Mudslide or Espresso Martini work best as a dessert or after-dinner drink.
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