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Lentil Masala

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Lentil Masala

Vegan Lentil Masala

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: main, dinner, vegan, glutenfree
  • Method: stovetop
  • Cuisine: Indian

Description

Vegan Lentil Masala! This lentil dish is so delicious and SO healthy! Vegan and gluten-free and perfect for weeknights. Lentils in a creamy masala sauce.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: main, dinner, vegan, glutenfree
  • Method: stovetop
  • Cuisine: Indian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: main, dinner, vegan, glutenfree
  • Method: stovetop
  • Cuisine: Indian
Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 inch fresh ginger, grated
  • 3 cloves garlic, finely chopped
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground fenugreek
  • 3 tablespoons tomato paste
  • 3/4 cup green lentils
  • 1/3 cup cashew cream (see notes)
  • 1 cup white rice (or brown rice, but will need more time to cook), rinsed in cold water.
  • 1/2 teaspoon salt
  • 1 lime, zest and juice, divided
  • 1/3 cup finely chopped cilantro

Instructions

  1. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion, ginger and garlic and cook until softened, about 5-7 minutes. Add in salt and pepper along with the spices. Cook for 1 minute until fragrant.
  2. Add the tomato paste and cook 1-2 minutes, or until dark red and fragrant.
  3. Add the lentils and 3 cups of water, then bring to a boil. Reduce heat to medium-low and cook, uncovered, stirring occasionally about 30 minutes or until lentils are tender and most of the water has been absorbed. Stir in the cashew cream and 1/2 of the lime juice and season to taste.
  4. While the lentils are cooking, bring 2 cups of water in a separate saucepan to a boil. Add the rice, then reduce heat to medium-low and cover, cooking until rice is tender. When rice is tender, fork to fluff, then add in the rest of the lime juice, zest, 1/2 teaspoon salt and 1/4 cup finely chopped cilantro.
  5. To serve, divide the rice among 4 bowls and top with lentil masala mixture.

Notes

*For cashew cream: puree 1/2 cup raw cashews and 1/2 cup water together in a blender until creamy and thick. Depending on the power of your blender, this may take 2 minutes. Set aside, you might not need all the cashew cream.

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