My Dal Lentil Masala has so much flavor, is vegan, and very hearty. It is amazing how much flavor can be developed in this dish.
Jump to RecipeI have made this dish many times. The base of the dish is a paste developed in a food processor. The ingredients are red pepper flakes, smoked paprika, cumin, coriander, garam marsala, salt, avocado oil, tomato paste, and cilantro leaves. The ingredients are pulsed until paste is formed. Before, we get into this masala recipe I wanted to share one of my other favorite lentil masala recipes.
I named this dish dal lentil masala knowing that saying dal and lentil is slightly redundant. I looked it up to find that DAL actually refers to split lentils. In any case, the thing that amazes me about lentils is how satisfying they are. As a carnivore who has tried to balance eating vegetarian and vegan meals with meat, I never leave the table hungry after eating lentils.
Now my approach is not scientific. My approach is logical. It is a lot about how does it make me feel. While, I have certainly done a little research, it is so important to be in touch with your body. Simply stated, if things don’t make you feel good, then they are probably not good for you. If you eat food, and feel good and not weighted down afterwards, then it is likely good for you. What do you think?
The spice ingredients.
Developing the lentil stew.
The Dal Lentil Masala plated.
Dal Lentil Masal
Lentil recipes are super hearty and the lentils take on flavors so well. My dal lentil masala gains its flavor from warm spices, tomato and cilantro.
Ingredients
- 1 1/2 Tsp Cumin
- 1 1/2 Tsp Coriander
- 2 Tsp Red Pepper Flakes
- 2 Tsp Garam Masala
- 2 Tsp Smoked paprika
- 1 Tsp Salt
- 2 Tbsp Avocado Oil
- 2 Tbsp Tomato Paste
- 1/3 Cup Packed Cilantro leaves
- 1 Tbsp Coconut oil
- 1 Whole Small Red onion diced
- 2 Cloves Garlic minced
- 1/3 Cup Masala Paste
- 29 Ounces Stewed tomatoes
- 15 Ounces Coconut Milk
- 1/2 Cup Red Lentils
- 2 – 3 Handfuls Fresh Spinach
Instructions
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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!
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