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:
Recipe
Masala Lentils (Sabut Masoor)
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
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Servings: 4 servings
Calories: 204kcal
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
Calories: 204kcal | Carbohydrates: 30g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 728mg | Potassium: 599mg | Fiber: 13g | Sugar: 4g | Vitamin A: 319IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 4mg