If you think you cannot be a vegetarian, then you have to try this recipe for Masala Lentils. This might be the best recipe I have created to date. There is so much flavor, so much depth in this dish. If you are a man like me, it is hard to imagine not eating meat. There is something very cave man like in our DNA I believe. But the older we get, we really need to get a lot more balance in our diets and reduce how much meat we eat. Now, this comment is not scientific but intuitive. You feel so much lighter when you eat vegetarian dishes. It only goes to reason that our digestive systems do not need to work as hard which has to be good for us. I also often have a fruit shake for breakfast most days of the week which substitutes a liquid meal for the traditional breakfast.
This Masala Lentils is also really simple to make. The key is the masala paste. This paste was so good but I guess I already said that. Now, I am busy thinking about other ways in which I can use this paste. This dish definitely has an Indian flavor. The main spices used are garam masala, cumin, coriander, and the surprise ingredient, smoked paprika.
What I also like about this dish is the preparation. I think I will find other ways to cook recipes as this is cooked. The paste is made including fresh cilantro in a food processor. After sweating some onions and garlic, the paste is added to the skillet. This really lets all the flavors release. The paste is only cooked for a minute or so, and then, the tomatoes and coconut milk are added so you get a sauce. The dish is completed with the wilting of the spinach.
The Recipe
Masala Lentils
Ingredients
Masala Paste
- 1½ teaspoons cumin
- 1½ teaspoon coriander
- 1-3 teaspoons red pepper flakes*
- 1 tablespoons smoked paprika
- 2 teaspoons garam marsala
- 1 teaspoon salt
- 2 tablespoons avocado oil
- 2 tablespoons tomato paste
- ⅓ cup packed cilantro leaves
- ————————-
- 1 tablespoon coconut oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- ⅓ cup masala paste
- 1 – 29 ounce can of stewed tomatoes
- 1 cup coconut milk
- ½ cup lentils
- 2 – 3 handfuls spinach
Instructions
Paste
- In a small food processor, add red pepper flakes, smoked paprika, cumin, coriander, garam marsala, and salt and pulse. Give a couple pulse to incorporate. Next, add avocado oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. Set aside.
- Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
- Stir in masala paste and cook for 1-2 minutes, then stir in stewed tomatoes and coconut milk. Stir together and bring to a boil.
- Add in lentils and reduce heat to medium low. Cook, stirring often, until lentils are tender, 20-25 minutes. Finish by folding in the spinach.
- Serve and enjoy!
Paste.
Cilantro Added.
Onions & Garlic Sweating.
Paste Added.
Tomatoes & Coconut Milk Added.
Sauce Cooked Down & Mixed.
Lentils Added.
Spinach Wilting.
Plated.
Responses
comments – I answer every one.
This dish has become part of my rotation for my family dinners and friends. Thank you so much Peter! Simply delicious.
It is always so warming to read a comment like this one. This too is in our rotation. It is so good and so easy to make. Perfectly warming for fall.
This look awesome! I’m going to try it out this week. Just curious but in the picture there is ginger but not in the list.
You are so right. I used around 3″ or so. Cut it up and put it in the blender with the other ingredients for the paste. Let me know how it turns out for you.
This is a truely devine dish Peter!! Highly recommended for thoose who love an excellent Masala.
The masala paste is spot on for the palate…
Thank you so much for sharing!
Thank you so much for the kind words. I love masala.