Tikka Masala Lentils
Red lentils with classic Tikka Masala seasoning simmered in coconut milk and vegetable broth for an easy, plant-based meal.
Ingredients
- 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
Instructions
- 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.