Indian Lentils

It’s been a week of vegetarian diet, and I’m ready to start mooing!  My husband is still holding strong though.  He is mixing delicious smoothies, shading nonexistent pounds, and is hyped about the whole diet.  I, on another hand, turn more and more frequently to my dear friend chocolate…  The kids, of course don’t care, as long as pasta is served.

While contemplating our new dinner choices, I thought about one of our favorite  Indian dishes.  It made us forget about meat in a second!

Print this recipe



  • 2 cups of lentils
  • 3 cloves garlic, minced
  • 1 large onion, minced
  • 1 red bell pepper, minced
  • 2 14 oz can of diced tomatoes
  • 1-inch piece ginger, minced
  • 1 14 oz can of coconut milk
  • 1/2 tsp cayenne pepper
  • 1 tsp coriander powder
  • 1/2 tsp turmeric
  • ½ tsp ground cardamom
  • ¼ tsp ground cloves
  • 1 tbsp vegetable oil
  • 1 tsp garam masala
  • 1.5 tsp mustard seeds
  • 1/2 tsp salt
  • 1 tbs ground almonds
  • Optional: 1 bunch of vegetables, such as cauliflower, broccoli, or 2 small potatoes.


Cook lentils according to the package instructions.

Heat up the oil in an iron pot, sauté onions, ginger, and garlic.  Add spices, and cook, steering for about 2 minutes.  Add tomatoes, lentils, and almonds.  Take 2/3 of the mixture and blend in a food processor.  Bring the puree back to the pot, heat up, and add the coconut milk.  Add chopped vegetables, if desired.  Cook until they are done (about 4 minutes for broccoli, about 10 for potatoes or cauliflower).

Serve with naan.

Make ahead: before vegetables are added, you can freeze the lentil dish in a zip lock bag for up to 6 months.


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