04.01.19

Tikka Masala Lentils

Tikka Masala Lentils

One of the most popular recipes (and one of my personal favorite recipes) from my blog is this Crockpot/Instantpot Chicken Tikka Masala. It’s a Whole30 rendition on the Classic Indian dish and is actually one of my kids’ favorite dishes, too! They request it often and my entire family devours it. Because it is so popular, I created a meatless version with these Tikka Masala Lentils!

Tikka Masala Lentils

Here is a vegetarian-friendly rendition of my Tikka Masala using lentils instead of meat. The flavors are all still there in this meat-free dish, and it’s still just as satisfying! It’s not whole30 (since Lentils are in the legume family) but it is made using only clean, wholesome ingredients and it is also dairy-free.

You can serve it alone or alongside some steamed rice or any steamed veggie goes great alongside it as well! 

Tikka Masala Lentils

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Tikka Masala Lentils

tikka masala lentils
Serves: 6
Print
5 from 10 votes
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes

Ingredients

  • 2 tbsp extra virgin olive oil
  • 2 cups yellow onion, diced fine (1 yellow onion)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced or 1 tsp garlic powder
  • 1/2 inch knob of ginger, peeled and finely grated or 1/2 tsp powdered ginger
  • 1 tsp paprika
  • 1 tbsp curry powder
  • 1/2 tsp cayenne
  • 1/2 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 can tomato paste (6 oz)
  • 2 cups brown lentils (dry)
  • 4 cups vegetable or chicken broth, low sodium
  • 1 bay leaf
  • 1 (13 oz) can unsweetened coconut milk I use Thai Kitchen's Brand
  • 2 tbsp fresh lemon juice (about 1 lemon)
  • 1 tbsp fresh cilantro, for serving

Instructions

  • In a dutch oven, heat olive oil over medium heat. Add the yellow onion, salt, pepper, garlic and ginger. Saute, stirring, until the onions are tender, about 4 minutes. 
  • Add the paprika, curry powder, cayenne, cinnamon, cumin, turmeric and tomato paste. Toast spices, stirring, until very fragrant, about 2 minutes.
  • Add the lentils and stir to incorporate. Once incorporated, add the broth and bay leaf and stir to combine. 
  • Bring lentils to a boil. Once boiling, reduce to a simmer, cover and cook, stirring occasionally, until lentils are almost tender, about 20 minutes. They should still have a little bit of a bite to them at this time. 
  • Add the coconut milk and stir to combine. Cook, uncovered and stirring often, until the lentils are tender, but not mushy, 5 to 10 more minutes. Once the lentils are tender, stir in the fresh lemon juice. Taste, and add salt to taste.
  • Top with fresh cilantro. Serve however you please and enjoy!

29 Comments

  • Reply
    Erin
    April 30, 2023 at 12:54 pm

    Is the Cumin meant to be 1 tsp?

    • Reply
      Alex
      May 1, 2023 at 12:33 am

      Yes! Thank you for catching that, just adjusted.

  • Reply
    sally
    February 14, 2023 at 6:06 pm

    5 stars
    Looks great and I Love the comments!

  • Reply
    Lisa
    August 29, 2022 at 3:57 pm

    5 stars
    I love this recipe!! It’s delicious & easy! I used green lentils, left out the cayenne pepper, & added some pureed grape tomatoes. I made rice to go with it. I’ll definitely make this again. Thank you! 🙂

  • Reply
    Ashley
    August 16, 2022 at 10:20 pm

    5 stars
    I add a few dashes of nutmeg and it’s delicious!

  • Reply
    Kal
    February 8, 2022 at 11:32 am

    I have lots of red lentils. Can these be used in this recipe? Will the cooking time need to be adjusted? Thanks

    • Reply
      Alex
      February 8, 2022 at 8:48 pm

      Hi!! Yes Red Lentils should still taste great– cook time should be about the same, you may need an additional 10 mins. do keep in mind that red lentils don’t hold their shape as well and tend to get a bit mushy (which is still yummy) while brown lentils have a bit more texture to them and hold their shape better when cooked.

  • Reply
    bailey
    August 18, 2021 at 8:03 pm

    5 stars
    this was so good!! i am only cooking for two so we made the entire recipe and then froze half for an easy meal in the future. we used a mixed bag of lentils and all were cooked through by the end of the 20 minute mark before adding in the coconut milk.

    • Reply
      Alex
      August 19, 2021 at 10:02 pm

      love that!

  • Reply
    Summer
    April 10, 2021 at 12:59 pm

    5 stars
    So good! Perfect spice level it was not super spicy at all. Paired with white rice, maple glazed carrots, and roasted cauliflower. Truly will make many more times! I used red lentils because that’s all I had and only cooked them about 8min since they cook a bit faster.

    • Reply
      Lauryn
      May 3, 2022 at 8:32 pm

      How well does the recipe freeze and how long is it good in the fridge for?

      • Reply
        Alex
        May 3, 2022 at 9:10 pm

        Id say it lasts well in the fridge for 4-5 days! and yes, it does freeze well!

  • Reply
    Summer Turner
    April 10, 2021 at 12:58 pm

    5 stars
    So good! Perfect spice level it was not super spicy at all. Paired with white rice, maple glazed carrots, and roasted cauliflower. Truly will make many more times! I used red lentils because that’s all I had and only cooked them about 8min since they cook a bit faster.

  • Reply
    lindsay
    January 25, 2021 at 10:19 pm

    5 stars
    So yummy! Definitely getting added to the rotation!

  • Reply
    Christine
    January 14, 2021 at 11:25 pm

    5 stars
    Picky 7 year old approved! I left out the cayenne though. Delicious with a side of naan. Made mine in the IP too 😃

  • Reply
    Jennifer
    January 12, 2021 at 9:55 am

    What is the amount for the cumin? It doesn’t say.

  • Reply
    Tina
    December 8, 2020 at 6:25 pm

    I am so excited to make this! What do you think about freezing the lentils and sauce for an easier meal next time?

    • Reply
      Alex
      December 11, 2020 at 7:28 pm

      I think it would freeze very well!

  • Reply
    Alissa Fox
    November 9, 2020 at 4:11 pm

    Could I use green lentils? Thanks!

    • Reply
      Alex
      November 9, 2020 at 10:09 pm

      yes!

      • Reply
        Claudine
        December 3, 2020 at 7:00 pm

        How much longer should the cooking time be if using green lentils? Thanks !!

        • Reply
          Alex
          December 3, 2020 at 11:15 pm

          It should be close to the same!

  • Reply
    Kat
    November 5, 2020 at 1:41 am

    5 stars
    Made this tonight and its Really good! It was also spicy for me so I would cut the cayenne in half if you don’t like a ton of heat!

  • Reply
    Kristin L
    October 28, 2020 at 2:07 am

    Super delicious! The lemon makes the flavors really pop. Definitely a great option when you need a fairly easy meal and a break from meat. I soaked the lentils for a few hours before hand (easier for my digestion) and it still turned out great

    • Reply
      Alex
      October 28, 2020 at 3:35 pm

      Fantastic!! thank you, Kristin!

    • Reply
      Shannon Darling
      May 10, 2021 at 5:39 pm

      Hello, is there any substitute for tomato paste? I try to stay away from canned goods.

  • Reply
    Diana
    October 27, 2020 at 10:21 pm

    Hi! Have you tried this in the instant pot? Thank you!

    • Reply
      Alex
      October 28, 2020 at 3:37 pm

      I haven’t tried this specific recipe in the IP, but i have cooked lentils in the IP before! they only take about 10 minutes on manual high pressure! just be sure to wait and add the coconut milk + lemon after the cook time for best results.

  • Reply
    Erin
    October 27, 2020 at 4:40 am

    5 stars
    Delicious! It was a little spicy for me, so I will scale back on the cayenne next time. I also did 1/2 the amount of tomato paste recommended.

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