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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.
love this recipie! I did mine in my ninja foodi. I used the saute setting at the beginning and when I placed all the liquid and lentils in, I brought it to a quick boil then put it on high on slow cooker setting for about 3 -3.5 hours. I was able to check it the last hour or so to make sure the lentils were cooking properly and then added the cocunut milk when instructed. ANY time, I can get something yummy in the slow cooker, I am game. Love the Defined Dish, thank you for all the yummy recipies.
The recipe is delicious. The lentils took longer to cook and I added extra water and more curry, cayenne and salt. Thank you!
Could someone please add the nutrition info for this recipe?
I just added the estimated nutritional information for this recipe (you can find it at the bottom of the recipe card).
Is the Cumin meant to be 1 tsp?
Yes! Thank you for catching that, just adjusted.
Looks great and I Love the comments!
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! 🙂
I add a few dashes of nutmeg and it’s delicious!
I have lots of red lentils. Can these be used in this recipe? Will the cooking time need to be adjusted? Thanks
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.
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.
love that!
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.
How well does the recipe freeze and how long is it good in the fridge for?
Id say it lasts well in the fridge for 4-5 days! and yes, it does freeze well!