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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.

Course dinner, vegan, vegetarian
Cuisine Gluten free, Indian Food, vegan, vegetarian
Keyword dinner, gluten free, Indian food, Indian recipes, vegan, vegetarian,
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Author Feed Your Soul Too


  • 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


  1. 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!