This low sodium lentil curry is thick, savory, and naturally salt-free. Red lentils simmer until soft, then are gently spiced with curry powder, turmeric, and garam masala. Red curry paste and tomato purée bring richness, while fresh basil and a hint of cayenne add brightness and warmth. It’s simple, satisfying, and ready to pair with your favorite rice.

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Table of Contents

Ingredients Needed

1 cup dried red lentils: rinse well before cooking.
2 cups water: for cooking lentils.
1 large onion: chopped.
1 tsp minced garlic: fresh or jarred (no salt).
¼ cup water: for sautéing.
2 tbsp red curry paste: check for low sodium or make your own.
½ tsp garam masala: adds warmth.
1 tsp curry powder: use mild or spicy.
½ tsp turmeric: adds color and earthiness.
1 tsp powdered ginger: for a warm spice base.
1 (14 oz) can tomato purée: no salt added preferred.
1 tsp sugar: balances acidity.
Cayenne pepper to taste: optional heat.
1 tbsp chopped fresh basil: adds a fresh note.
2 cups cooked rice: plain white or basmati.
Chopped fresh cilantro (optional): for garnish.

How To Make Low Sodium Lentil Curry

Cook Lentils:
Place lentils and 2 cups of water in a saucepan. Bring to a boil, then reduce heat and simmer for 30–45 minutes until soft. Stir occasionally. Add more water if needed.

Sauté Onion & Garlic:
In a separate frying pan, add ¼ cup water, onion, and garlic. Cook over medium heat for 7–10 minutes until onion is translucent.

Add Spices & Tomato:
Stir in red curry paste, garam masala, curry powder, turmeric, ginger, tomato purée, and sugar. Cook for 2 minutes until heated through.

Combine & Finish:
Add cayenne pepper and snipped basil. Stir to combine with the cooked lentils.

Serve:
Serve hot over cooked rice. Garnish with chopped cilantro, if desired.

Recipe Tips

Use no-salt-added tomato purée and curry paste if available.
Simmer lentils until soft—they naturally thicken the curry.
Add chopped spinach or carrots for extra fiber.
Adjust spice to taste—start mild and increase as needed.

How to Store & Reheat

Fridge: Store leftovers up to 4 days.
Freezer: Freeze in portions up to 2 months.
Reheat: Warm on the stovetop with a splash of water.

Nutrition Facts (Approx. per serving, without rice)

Calories: 210
Sodium: 40–80 mg
Protein: 12 g
Fat: 2 g
Carbs: 34 g
Fibre: 8 g
Sugar: 5 g

FAQs

Are lentils naturally low in sodium?
Yes. Dry lentils have almost no sodium—perfect for salt-sensitive diets.

What if I can’t find no-salt tomato purée?
Use regular purée and rinse lentils well. You can dilute purée slightly with water if needed.

Is red curry paste high in salt?
Some are. Look for low sodium brands or make your own without fish sauce or salt.

Can I add vegetables?
Yes! Diced carrots, spinach, or zucchini work well and add nutrients.

Can I skip the rice?
Yes. Serve over quinoa, couscous, or roasted vegetables for variety.

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