Ever craved something hearty, spicy, and just downright soul-satisfying? That’s exactly what you’ll get with these Masala Lentils. This dish isn’t just food; it’s a warm hug in a bowl, infused with rich, aromatic spices that’ll transport you straight to the bustling streets of India. Let me take you on a culinary journey with this simple yet flavorful recipe that’s sure to become a staple in your kitchen.
Picture this: a chilly evening, a cozy kitchen, and a craving for something that warms you from the inside out. Enter the magic of Masala Lentils. One spoonful, and I was totally hooked! And I bet you will be as well.
Don’t be intimidated by the array of spices – this is one of the simplest lentil recipes I’ve come across. In fact, it’s a great way to introduce yourself to Indian cooking.
This amazing lentil recipe was contributed by Richa Hingle way back in 2015, and is a sample recipe from her cookbook, Vegan Richa’s Indian Kitchen. While the article has been updated with more helpful tips and better photos – the recipe is still the original. And still delicious! I highly recommend checking out that cookbook.
This Masala Lentils Recipe is:
- Hearty & Comforting.
- Packed with flavorful spices.
- Easy to customize with your favorite lentil varieties and veggies.
- Naturally vegan!
Key Ingredients & Substitutions
- Brown Lentils: The star of the show! But I’ve also made this with red lentils and it worked well also.
- Safflower Oil: I love its neutral taste, but any cooking oil will do the trick.
- Ground Spices: Cumin, coriander, cardamom, cinnamon, and more – each adding its unique note to this dish.
- Sriracha: For that kick! You can substitute it with another hot sauce if you prefer.
- Tomatoes: I like using fresh tomatoes for my lentil masala, but you can also use canned chopped tomatoes. The fire roasted ones have a great flavor.
- Cilantro: Be sure to use fresh cilantro for the best flavor!
Helpful Tips & Variations
Add more protein. Toss in some chickpeas or pan-fried tofu for an extra protein punch.
Make it creamier. A splash of coconut milk to transform these lentils into a creamy delight.
Add leafy greens. Stir in some spinach or kale for added nutrition and a beautiful pop of color.
Serving Suggestions: Serve masala lentils with fluffy basmati rice, fresh rotis, or vegan naan bread.
Storing Leftovers: Store leftover masala lentils in the fridge for 3-4 days.
More Tasty Vegan Ideas
If you love these Masala Lentils, be sure to check out these other vegan recipes:
- Quick & Easy Chana Masala
- One Pot Lentils and Rice
- 40+ Vegan Asian Recipes
Recipe
Masala Lentils (Sabut Masoor)
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Ingredients
- ¾ cup brown lentils washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower or other neutral oil
- ½ cup finely chopped red or white onion
- 6 cloves garlic chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon sweet or hot paprika
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 ½ tablespoons sriracha or other hot sauce to taste
- 2 tablespoons water
- 1 ½ cups chopped tomato
- ¾ teaspoon salt
- 2 tablespoons chopped cilantro for garnish
- 1 tablespoon vegan butter optional
Instructions
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Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
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While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
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In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
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Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
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Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
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Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
Nutrition
More Vegan Indian Recipes
30-Minute Aloo Gobi (Vegan)
15-Minute Vegetable Curry (with frozen veggies!)
30-Minute Madras Lentils (Vegan)
Easy Vegan Dal Tadka
Reader Interactions
Comments
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Rosa says
June 24, 2017 at 11:29 pm
Hi,
I made the Masala Lentils but I had a problem making the paste. I was unable to blend the paste in the blender, the ingredients sat on the bottom of the blender while the blades whirled above them. What kind of blender do I need to blend the ingredients? Thanks,
Rosa -
Nava says
June 25, 2017 at 11:26 am
Hi Rosa, I’m so sorry this didn’t work for you. Richa’s recipes are usually very reliable. Since this is her recipe, I’ll see if she can stop by here and answer it for you, and in the meantime, you can also contact her on her own blog: http://www.veganricha.com/2012/01/about-contact.html
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richa hingle says
August 18, 2017 at 2:04 pm
Hi Rosa, I usually use a small blender for the paste. You can make the paste in a bowl with minced ingredients and them mash them together and use. Hope this helps
Richa
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