Ever craved something hearty, spicy, and just downright soul-satisfying? That's exactly what you'll get with these Masala Lentils. This dish isn't just food; it's a warm hug in a bowl, infused with rich, aromatic spices that'll transport you straight to the bustling streets of India. Let me take you on a culinary journey with this simple yet flavorful recipe that's sure to become a staple in your kitchen.

Picture this: a chilly evening, a cozy kitchen, and a craving for something that warms you from the inside out. Enter the magic of Masala Lentils. One spoonful, and I was totally hooked! And I bet you will be as well.

Don't be intimidated by the array of spices - this is one of the simplest lentil recipes I've come across. In fact, it's a great way to introduce yourself to Indian cooking.

This amazing lentil recipe was contributed by Richa Hingle way back in 2015, and is a sample recipe from her cookbook, Vegan Richa's Indian Kitchen. While the article has been updated with more helpful tips and better photos - the recipe is still the original. And still delicious! I highly recommend checking out that cookbook.

This Masala Lentils Recipe is:

Hearty & Comforting.
Packed with flavorful spices.
Easy to customize with your favorite lentil varieties and veggies.
Naturally vegan!

Key Ingredients & Substitutions

Brown Lentils: The star of the show! But I've also made this with red lentils and it worked well also.
Safflower Oil: I love its neutral taste, but any cooking oil will do the trick.
Ground Spices: Cumin, coriander, cardamom, cinnamon, and more - each adding its unique note to this dish.
Sriracha: For that kick! You can substitute it with another hot sauce if you prefer.
Tomatoes: I like using fresh tomatoes for my lentil masala, but you can also use canned chopped tomatoes. The fire roasted ones have a great flavor.
Cilantro: Be sure to use fresh cilantro for the best flavor!

Helpful Tips & Variations

Add more protein. Toss in some chickpeas or pan-fried tofu for an extra protein punch.

Make it creamier. A splash of coconut milk to transform these lentils into a creamy delight.

Add leafy greens. Stir in some spinach or kale for added nutrition and a beautiful pop of color.

Serving Suggestions: Serve masala lentils with fluffy basmati rice, fresh rotis, or vegan naan bread.

Storing Leftovers: Store leftover masala lentils in the fridge for 3-4 days.

More Tasty Vegan Ideas

If you love these Masala Lentils, be sure to check out these other vegan recipes:

Recipe

Masala Lentils (Sabut Masoor)

5 from 3 votes

A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.

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Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: 4 servings

Ingredients

¾ cup brown lentils washed and drained
2 cups water
2 to 3 teaspoons safflower or other neutral oil
½ cup finely chopped red or white onion
6 cloves garlic chopped
½ teaspoon ground cumin
2 teaspoons ground coriander
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
1 teaspoon sweet or hot paprika
⅛ teaspoon nutmeg
¼ teaspoon black pepper
1 ½ tablespoons sriracha or other hot sauce to taste
2 tablespoons water
1 ½ cups chopped tomato
¾ teaspoon salt
2 tablespoons chopped cilantro for garnish
1 tablespoon vegan butter optional

US Customary - Metric

Instructions

Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

Nutrition (Estimate per Serving)

Calories: 204kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 728mgPotassium: 599mgFiber: 13gSugar: 4gVitamin A: 319IUVitamin C: 18mgCalcium: 80mgIron: 4mg

Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.