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+ servings

Tikka Masala Lentils

tikka masala lentils
Serves: 6
5 from 7 votes
Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 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
  • t 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


  • 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!