Gordon Ramsay Lentil Curry Recipe

The First Time I Screwed This Up…

I rushed it. I threw canned tomatoes, coconut milk, and lentils into a pot with some curry powder and expected magic. What I got? A soupy, metallic-tasting mess that smelled great but tasted like warm paste.

Here’s what Ramsay’s technique fixes:

• He treats spice like heat, not flavor dust.
• He builds flavor in stages, not dumps.
• He simmers for texture, not just time.

This isn’t a “throw-it-in-the-pot” curry. It’s structured. Balanced. Creamy without cream. And built to deliver spice clarity, not mush.

Why This Works (And Where Most Go Wrong)

Common mistakes:

• Adding spices directly to liquid = raw spice flavor
• Not blooming turmeric = chalky bitterness
• Undercooking lentils = grit in the bite
• Adding yogurt to hot curry = splits and curdles
• Poor salt control = dull flavor

Why Ramsay-style wins:

• Sautés aromatics low and slow to build base
• Blooms spices over high heat to unlock aroma
• Uses coconut milk + tomato for sweet-acid balance
• Finishes uncovered to naturally thicken sauce
• Treats lentils as structure, not filler

Ingredients That Actually Matter

Aromatics & Base:

• 50g butter – For depth and richness. Sub oil if vegan
• 1 onion, diced – Forms the sweet, mellow base
• 4 garlic cloves, minced – Added early for aroma
• 1½ tbsp ginger, minced – Brightens and punches through the fat

Spices & Seasoning:

• 2 tbsp curry powder – Fresh, not stale
• ½ tsp turmeric powder – Earthy warmth
• ½ tsp cayenne pepper – Optional, for heat
• 1¼ tsp salt – Layered, not dumped at the end
• ½ tsp black pepper – For round heat

Core & Liquid:

• 1 cup dried lentils – Green or brown work best
• 400ml coconut milk – Creamy, slightly sweet base
• 400g canned tomatoes – Adds acidity and umami
• 750ml water – Adjusts thickness and stews the lentils

To Serve (Optional):

• Fresh coriander (½ bunch, divided)
• Cooked basmati rice or cauliflower rice
• Plain yogurt (as topping)

How To Make Gordon Ramsay Lentil Curry

Step 1 – Build the Aromatic Base
In a pot over medium heat, melt butter. Add onion, garlic, and ginger. Cook for 10 minutes, stirring occasionally, until onion is soft and golden.

Step 2 – Bloom the Spices
Turn heat to high. Add curry powder, turmeric, and cayenne. Stir for 1–2 minutes until fragrant and toasted. This is key. Spices must hit fat and heat first.

Step 3 – Add the Core
Stir in lentils, coconut milk, tomatoes, and water. Add salt and black pepper. Bring to a gentle boil, then lower heat.

Step 4 – Simmer and Thicken
Cover and simmer for 30 minutes, stirring occasionally. Then uncover and cook for 10 more minutes to reduce and thicken the sauce naturally.

Step 5 – Finish and Serve
Once lentils are soft and the curry is creamy, stir in half the coriander. Taste and adjust seasoning. Serve over rice with yogurt and remaining coriander.

What Gordon Ramsay Says About This Dish

“You need to cook the onions until they disappear. That’s where the flavor is.”
→ Don’t rush the base. Color = flavor.

“Bloom your spices or you might as well sprinkle dust on top.”
→ Always cook spices in oil before adding liquid.

“Let it reduce. Don’t serve watery curry.”
→ The last 10 minutes uncovered makes all the difference.

“Balance is everything—fat, heat, and acidity.”
→ Coconut milk and tomato are what keep this from tasting flat.

What I Got Wrong (And How I Fixed It)

• Didn’t bloom spices – It tasted raw. Now I always toast them before adding liquid.
• Used too much tomato – Overly acidic. One can is perfect.
• Skimped the simmer – Lentils were chalky. Now I simmer at least 40 min total.
• Added yogurt to hot curry – It split. Now I serve it cold on top, not mixed in.
• Used old curry powder – It smelled fine, tasted like nothing. Now I replace spices every 6 months.

Variations That Actually Hold Up

• Add spinach or kale – Stir in during last 5 min
• Use red lentils for a softer texture – Cooks faster, but becomes creamy
• Swap butter for coconut oil – Great vegan option with more fragrance
• Add roasted sweet potato chunks – Makes it heartier and sweeter

Avoid:

• Adding all the salt at the end
• Using watery lite coconut milk
• Blending the whole curry—it ruins the texture

Pro Tips That Change the Game

• Rinse lentils well before cooking – Removes bitterness and dust
• Use a wide pot, not a deep one – Better surface area for evaporation
• Simmer covered first, uncovered second – Gets depth and thickness
• Use fresh coriander – Dried won’t deliver the same punch
• Taste at the end – Coconut dulls spice, so finish salt may need adjusting

Storage + Leftover Moves

Refrigerate: Cool completely, then store for up to 3 days
Freeze: Freeze in portions up to 3 months. Thaw overnight
Reheat: Gently in a saucepan with a splash of water if thickened

Leftover move: Use as a filling for wraps with rice and yogurt, or spoon over roasted veg

FAQs – Covering Search Intent

Q: Can I use canned lentils?
A: Not recommended here. You’ll lose the simmer-thickened sauce. Dried lentils give better body.

Q: Is this vegan?
A: Yes, if you use oil instead of butter and skip yogurt or use a plant-based version.

Q: Can I use red lentils?
A: Yes—but they break down more. Great if you prefer creamier texture.

Q: Can I add chicken?
A: Yes—add bite-size cooked chicken at the end. For raw, sear first and simmer with the lentils.

Q: What kind of curry powder is best?
A: Use a mild Indian-style or Madras curry powder. Jamaican curry is more robust and may overpower the coconut.

Try More Recipes:

• Gordon Ramsay Pork Neck Curry Recipe 
• Gordon Ramsay 10 Minute Curry Recipe 
• Gordon Ramsay Massaman Curry Recipe