Recipe

Sweet and Spicy Lentils

Cozy red lentils simmered in a punchy tomato sauce with warm spices, a touch of sweetness, and a bright finish. Weeknight-fast, meal prep friendly, and ridiculously good over rice.

By Matt Campbell

•

4.8

A bowl of sweet and spicy red lentils in a tomato-based sauce topped with cilantro and a swirl of yogurt on a wooden table with a spoon nearby

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These sweet and spicy lentils are my kind of chaos: a pot that starts out humble and ends up tasting like you planned it. We are talking tender lentils, a tomato base that gets glossy and bold, and a finishing squeeze of lime that makes the whole thing pop.

The flavor lane here is bright and bold: warm cumin and smoked paprika, a little heat from chili, and just enough honey or brown sugar to round the edges. It is the kind of meal that feels cozy on a cold night, but still tastes fresh enough to make you go back for a second bowl. No fancy ingredients, no culinary gymnastics, just smart seasoning and good timing.

A medium saucepan on the stove with red lentils simmering in a reddish tomato sauce while a wooden spoon stirs

Why It Works

Big flavor, minimal effort: Blooming the spices in oil wakes everything up, so the pot tastes slow-cooked even when it is not.
Sweet meets heat: A small hit of honey or brown sugar balances acidity and spice, making the lentils taste richer and more craveable.
Great texture without babysitting: Red lentils break down just enough to turn the sauce creamy, but still keep some body if you keep an eye on them near the end.
Easy to customize: Make it hotter, tangier, thicker, or soupier with quick adjustments at the end.

Pairs Well With

Storage Tips

Fridge: Let the lentils cool, then store in an airtight container for up to 4 to 5 days. They will thicken as they sit, which is honestly a win for meal prep.

Freezer: Freeze in portioned containers for up to 3 months. Leave a little headspace for expansion during freezing.

Reheat: Warm on the stovetop or in the microwave with a splash of water or broth to loosen. Taste at the end and refresh with a pinch of salt and a squeeze of lime.

Meal prep tip: Store toppings separately (cilantro, yogurt, lime) so everything stays bright and punchy.

Common Questions

Can I use green or brown lentils instead of red?

You can, but the vibe changes. Green and brown lentils hold their shape and take longer. Start with the same base, then simmer closer to 25 to 45 minutes depending on the lentils (older lentils take longer) and add more broth as needed. You will end up with a more stew-like texture instead of creamy.

How spicy is this?

With 1/2 teaspoon of red pepper flakes, it is a medium warmth, not a five-alarm situation. For mild, skip the flakes and use a small pinch of chili powder. For hot, add a chopped jalapeño with the onion or stir in a spoonful of chili crisp at the end.

How do I make it thicker or thinner?

Thicker: simmer uncovered for a few extra minutes and stir often. Thinner: add a splash of broth or water until it is as saucy as you want.

Is this recipe vegan?

It is if you use maple syrup or brown sugar instead of honey, vegetable broth (not chicken broth), and finish with dairy-free yogurt or skip the yogurt entirely.

What if I only have canned lentils?

Use about 3 cups cooked lentils (drained and rinsed), which is roughly two 15-ounce cans depending on the brand. Reduce broth to 1 cup and simmer the sauce for 10 minutes first, then add lentils just long enough to heat through.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium saucepan or Dutch oven (3 to 4 quart)
Cutting board and knife
Measuring spoons and cups
Wooden spoon or silicone spatula
Fine-mesh strainer (for rinsing lentils)

I started making these lentils when I was in my “I want comfort food, but I also want something bright” phase, which is basically every weeknight. The first time, I got a little heavy-handed with the chili flakes and had to rescue the pot with a spoonful of honey and a squeeze of lime. It turned into this sweet-heat balance that felt intentional, like a dish you would happily eat out of a bowl on the couch and also serve to friends with warm bread and a dollop of yogurt. Now it is my go-to when the fridge looks empty but I still want dinner to have some personality.

Sweet and Spicy Lentils

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 cup red lentils, rinsed
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
2 cups vegetable broth (or chicken broth), plus more as needed
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander (optional but great)
1/4 to 1/2 teaspoon red pepper flakes (adjust to taste)
1 teaspoon kosher salt, plus more to taste (start with a little less if your broth is salty)
2 teaspoons honey or brown sugar (or maple syrup)
1 tablespoon apple cider vinegar or lemon juice
1 lime, cut into wedges (for serving)
Optional toppings: plain yogurt, chopped cilantro, sliced scallions

Instructions

Sweat the aromatics. Heat olive oil in a medium saucepan over medium heat. Add onion and cook 4–5 minutes until softened. Add garlic and fresh ginger and cook 30 seconds, just until fragrant. (If you are using ground ginger, hang tight and add it with the spices in the next step.)
Bloom the spices. Stir in cumin, smoked paprika, coriander (if using), red pepper flakes, and ground ginger (if using). Cook 20–30 seconds to wake them up. Keep stirring so nothing scorches.
Build the sauce. Add tomato paste and stir for 1 minute. Pour in the diced tomatoes and broth, scraping up any browned bits.
Simmer the lentils. Add rinsed red lentils and salt. Bring to a gentle boil, then reduce to a steady simmer. Simmer uncovered for 15–18 minutes, stirring occasionally, until lentils are tender and the sauce is thick and creamy. (Red lentils can go from tender to fully broken down fast, so start checking around minute 12.)
Make it sweet and zingy. Stir in honey (or brown sugar) and vinegar (or lemon juice). Simmer 2 more minutes. Taste and adjust with more salt, more sweetness, or more vinegar or lemon for extra zip. Lime is for serving, so you get that fresh pop at the end.
Finish and serve. Turn off heat and squeeze lime over individual bowls. Serve over rice, with naan, or in a bowl with yogurt and herbs on top.

Bonus rescue move: If it gets too thick, add a splash of broth or water and stir. If it tastes flat, add a pinch of salt and a squeeze of lime. That is usually the whole fix.

Nutrition information is estimated.

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