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tikka masala lentils

Tikka Masala Lentils

Red lentils with classic Tikka Masala seasoning simmered in coconut milk and vegetable broth for an easy, plant-based meal.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course


  • 1 tbsp avocado oil
  • 1 sweet onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp ginger, minced
  • 1 tsp cumin
  • 2 tsp paprika
  • 1 tbsp curry powder
  • 1/2 tsp cinnamon
  • 2 tbsp tomato paste
  • 2 cups red lentils, sorted & rinsed
  • 1 can unsweetened coconut milk
  • 3 cups vegetable broth
  • 1.5 tsp salt
  • 1/2 tsp black pepper
  • 2 cups frozen peas
  • 1 lemon
  • rice & naan for serving


  • Heat a large pot on medium heat for a few minutes. Add in the avocado oil and continue to heat for 30 seconds.
  • In a small bowl, combine the cumin, paprika, curry powder and cinnamon.
  • Add the onion, garlic and ginger to the pot, stirring to soften for about 1-2 minutes.
  • Add the tomato paste to the pot, stirring to combine with the onion, garlic and ginger mixture. Add in the spice mixture, mixing to combine.
  • Pour in the red lentils, coconut milk, broth, salt & pepper. Stir well to combine.
  • Bring to a gentle boil, turn down to medium-low, and cover. Allow to cook according to lentil package instructions, about 20 minutes. Stir frequently to prevent burning on the bottom.
  • Once lentils are cooked and have absorbed most of the liquid, add in the frozen peas and allow to cook for a few minutes until heated.
  • Stir in lemon juice and serve over rice with a side of naan.
Keyword lentil, tikka, tikka masala