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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!
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. And if you are looking for another delicious lentil recipe, try my Curried Lentil Soup!
You can serve it alone or alongside some steamed rice or any steamed veggie goes great alongside it as well!
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Tikka Masala Lentils
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!
Notes
- To freeze, let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, transfer the meat mixture to the refrigerator and let it defrost overnight. Reheat in a saucepan over medium heat, stirring occasionally until it’s heated through. You can add a splash of water or broth if the mixture has thickened too much during freezing.
- Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello! I’m really interested in trying this recipe – it sounds absolutely delicious! – but I don’t have a Dutch oven. I’d also like to try your chicken version, and it made me wonder: can the chicken-less version be made using the same method as the version with it in, and if so, are there any adjustments you’d suggest I make? Thank you for your time!
Yes I definitely think you can make these in the crockpot, with the same measurements. It’s just if it cooks too long they can get mushy. If you don’t have a dutch oven, just a good pot for the stovetop works just fine.
I cook frequently and this is the only dish I can say I’ve made a dozen times or more. I keep coming back. It is THAT good! Pro tip- the first few times I made it, I couldn’t get the lentils to fully cook (even after cooking for 45min they had some bite) I then learned about soaking lentils, and this has been a game changer. I soak mine in the fridge for about 6 hrs prior to cooking and then they come out perfect
Thank you for this awesome review! Glad you enjoy this one!
I loved this recipe!!! So flavorful and simple! Thank you!