Irresistible Tikka Masala Lentils

Here is my go-to tikka masala lentils recipe, with tender red lentils simmered in a creamy, spiced tomato sauce that’s packed with warm flavors like garam masala, ginger, and garlic.

This dish has become a weeknight staple in our house because it’s hearty, comforting, and comes together in just one pot. My kids actually ask for seconds, which is saying something when it comes to lentils!

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What Kind of Lentils Should I Use?

Brown lentils are perfect for this tikka masala recipe because they hold their shape well during cooking and have a hearty, earthy flavor that soaks up all those spices beautifully. You could also use green lentils if that’s what you have on hand – they’re similar to brown lentils in texture and cooking time. Red lentils will work too, but keep in mind they cook much faster and tend to break down more, so you’ll want to reduce the cooking time and check them frequently. Whether you buy them in bulk or in bags, just make sure to rinse your lentils before cooking to remove any debris or dust.

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Options for Substitutions

This tikka masala lentil recipe is pretty forgiving when it comes to swaps:

• Brown lentils: Green lentils work great as a substitute and hold their shape just as well. Red lentils will cook faster and break down more, creating a creamier texture – just reduce cooking time by about 10 minutes.
• Fresh ginger and garlic: The powdered versions listed work fine if you don’t have fresh on hand. You can also use pre-minced garlic from a jar – about 1 teaspoon equals 2 cloves.
• Individual spices: If you’re missing some spices, you can use 2-3 tablespoons of garam masala instead of the curry powder, cumin, cinnamon, and turmeric combo. Just taste and adjust as needed.
• Coconut milk: Heavy cream or half-and-half can replace coconut milk if you want a different flavor profile. Use about 3/4 cup and add it at the very end to prevent curdling.
• Vegetable broth: Chicken broth works just as well, or you can use water with an extra bouillon cube. The dish will still be flavorful thanks to all those spices.
• Fresh lemon juice: Bottled lemon juice or lime juice both work fine. Start with 1 tablespoon and add more to taste – that acidic pop really makes the flavors shine.

Watch Out for These Mistakes While Cooking

The biggest mistake when making tikka masala lentils is rushing the spice-cooking process – those spices need a full minute or two in the hot oil to bloom and release their flavors, but watch carefully since they can burn quickly and turn bitter. Another common error is not rinsing your lentils before cooking, which can make your dish cloudy and gritty, so give them a good rinse in cold water until it runs clear. Don’t forget to check your lentils for doneness around the 20-minute mark since cooking times can vary depending on how old your lentils are – they should be tender but not mushy. For the best flavor, stir in that coconut milk during the last 5-10 minutes of cooking rather than at the beginning, as this prevents it from curdling and keeps the creamy texture intact.

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What to Serve With Tikka Masala Lentils?

This hearty dish is perfect over a bed of fluffy basmati rice or jasmine rice, which soaks up all those amazing spiced flavors. I love serving it with warm naan bread or pita for scooping, and sometimes I’ll add a dollop of plain Greek yogurt on top to cool things down if the spices get a little too intense. A simple cucumber salad with a squeeze of lemon makes a refreshing side that cuts through the richness of the coconut milk. For extra freshness, try adding some chopped cilantro and a wedge of lime on the side – it really brightens up the whole meal.

Storage Instructions

Refrigerate: These tikka masala lentils actually taste even better the next day! Store them in the fridge in an airtight container for up to 5 days. The flavors really have time to meld together, making each bite more flavorful than the last.

Freeze: This recipe freezes like a dream and is perfect for meal prep. Let it cool completely, then portion it into freezer-safe containers or bags and freeze for up to 3 months. I like to freeze individual portions so I can grab just what I need for a quick lunch or dinner.

Warm Up: To enjoy your lentils again, thaw them overnight in the fridge if frozen, then warm them up on the stovetop over medium-low heat. Add a splash of broth or water if they seem too thick. You can also microwave them in 30-second intervals, stirring between each one until heated through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1850
• Protein: 75-85 g
• Fat: 52-60 g
• Carbohydrates: 240-260 g

Ingredients

For the aromatic base:

• 2 tbsp extra virgin olive oil
• 2 cups diced yellow onion (about 1 onion)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 garlic cloves, minced, or 1 tsp garlic powder
• 1/2 inch piece fresh ginger, finely grated, or 1/2 tsp ground ginger

For the spice blend and paste:

• 1 tsp paprika
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (6 oz) tomato paste

For the lentils:

• 2 cups dry brown lentils
• 4 cups low-sodium vegetable broth or chicken broth
• 1 bay leaf
• 1 can (13 oz) unsweetened coconut milk (such as thai kitchen brand)

For finishing and garnish:

• 2 tbsp fresh lemon juice (from about 1 lemon)
• 1 tbsp chopped fresh cilantro, for serving

Step 1: Sauté Aromatics

• 2 tbsp extra virgin olive oil
• 2 cups diced yellow onion (about 1 onion)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 garlic cloves, minced, or 1 tsp garlic powder
• 1/2 inch piece fresh ginger, finely grated, or 1/2 tsp ground ginger

Heat the extra virgin olive oil in a Dutch oven over medium heat.

Add the diced yellow onion, kosher salt, ground black pepper, minced garlic (or garlic powder), and grated fresh ginger (or ground ginger).

Sauté the mixture, stirring occasionally, until the onions are tender and translucent, about 4 minutes.

Step 2: Toast Spices and Tomato Paste

• 1 tsp paprika
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (6 oz) tomato paste

Add paprika, curry powder, cayenne pepper, ground cinnamon, ground cumin, ground turmeric, and tomato paste to the sautéd mixture.

Stir well and toast everything together until the spices are very fragrant and the tomato paste has slightly darkened, about 2 minutes.

Step 3: Simmer Lentils with Broth

• 2 cups dry brown lentils
• 4 cups low-sodium vegetable broth or chicken broth
• 1 bay leaf

Add the dry brown lentils to the pot and stir until coated with the spiced onion and tomato mixture.

Pour in the low-sodium vegetable broth (or chicken broth) and add the bay leaf.

Stir to combine.

Bring the mixture to a boil over high heat, then reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the lentils are almost tender but still have a slight bite, about 20 minutes.

Step 4: Finish Cooking with Coconut Milk

• 1 can (13 oz) unsweetened coconut milk (such as Thai Kitchen brand)
• 2 tbsp fresh lemon juice (from about 1 lemon)

Remove the lid from the pot and stir in the coconut milk.

Continue cooking the lentils uncovered, stirring often, until they are tender but not mushy, about 5 to 10 more minutes.

Once the lentils reach the perfect consistency, stir in the fresh lemon juice.

Taste and adjust salt if needed.

I like to squeeze in a little extra lemon for a bright finish if you love citrus too!

Step 5: Serve and Garnish

• 1 tbsp chopped fresh cilantro, for serving

Spoon the finished lentil curry into bowls and top each serving with a sprinkle of chopped fresh cilantro.

Serve warm and enjoy!

For extra freshness, I sometimes add a little more cilantro on top right before serving.

Irresistible Tikka Masala Lentils

Delicious Irresistible Tikka Masala Lentils recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 13 minutes mins

Cook Time 27 minutes mins

Total Time 40 minutes mins

Servings 4

Calories 1775 kcal

Ingredients

  

For the aromatic base:

• 2 tbsp extra virgin olive oil
• 2 cups diced yellow onion (about 1 onion)
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 garlic cloves, minced, or 1 tsp garlic powder
• 1/2 inch piece fresh ginger, finely grated, or 1/2 tsp ground ginger

For the spice blend and paste:

• 1 tsp paprika
• 1 tbsp curry powder
• 1/2 tsp cayenne pepper
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1 can (6 oz) tomato paste

For the lentils:

• 2 cups dry brown lentils
• 4 cups low-sodium vegetable broth or chicken broth
• 1 bay leaf
• 1 can (13 oz) unsweetened coconut milk (such as Thai Kitchen brand)

For finishing and garnish:

• 2 tbsp fresh lemon juice (from about 1 lemon)
• 1 tbsp chopped fresh cilantro, for serving

Instructions

 

• Heat the extra virgin olive oil in a Dutch oven over medium heat. Add the diced yellow onion, kosher salt, ground black pepper, minced garlic (or garlic powder), and grated fresh ginger (or ground ginger). Sauté the mixture, stirring occasionally, until the onions are tender and translucent, about 4 minutes.
• Add paprika, curry powder, cayenne pepper, ground cinnamon, ground cumin, ground turmeric, and tomato paste to the sautéd mixture. Stir well and toast everything together until the spices are very fragrant and the tomato paste has slightly darkened, about 2 minutes.
• Add the dry brown lentils to the pot and stir until coated with the spiced onion and tomato mixture. Pour in the low-sodium vegetable broth (or chicken broth) and add the bay leaf. Stir to combine. Bring the mixture to a boil over high heat, then reduce to a simmer, cover with a lid, and cook, stirring occasionally, until the lentils are almost tender but still have a slight bite, about 20 minutes.
• Remove the lid from the pot and stir in the coconut milk. Continue cooking the lentils uncovered, stirring often, until they are tender but not mushy, about 5 to 10 more minutes. Once the lentils reach the perfect consistency, stir in the fresh lemon juice. Taste and adjust salt if needed. I like to squeeze in a little extra lemon for a bright finish if you love citrus too!
• Spoon the finished lentil curry into bowls and top each serving with a sprinkle of chopped fresh cilantro. Serve warm and enjoy! For extra freshness, I sometimes add a little more cilantro on top right before serving.