Red lentils simmer down into a thick, spoonable curry, built on a base of softened onion, garlic, and fresh ginger bloomed with warming cumin, coriander, turmeric, and garam masala. Diced tomatoes and full-fat coconut milk turn the whole pot rich and velvety, while a finishing splash of lemon juice keeps every bite bright instead of heavy. It's a one-pot dinner with real depth of flavor, no long ingredient hunt required, and it comes together mostly hands-off while it simmers into that perfect porridge-like consistency. A scattering of fresh cilantro on top adds a clean, herby finish. This kind of lentil-and-vegetable curry is a natural fit for a plant-based table, and it's a comforting, satisfying option to add to a vegan weeknight rotation.
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Place the red lentils in a fine-mesh strainer and rinse under cold running water until the water runs clear, about 1 minute. Set aside.
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
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