Tikka Masala Lentils

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 tbsp extra virgin olive oil

2 cups yellow onion, diced fine (1 yellow onion)

1 tsp kosher salt

1/2 tsp black pepper

2 cloves garlic, minced (or 1 tsp garlic powder)

1/2 inch knob of ginger, peeled and finely grated (or 1/2 tsp powdered ginger)

1 tsp paprika

1 tbsp curry powder

1/2 tsp cayenne

1/2 tsp cinnamon

1 tsp cumin

1 tsp turmeric

1 can tomato paste (6 oz)

2 cups brown lentils (dry)

4 cups vegetable or chicken broth, low sodium

1 bay leaf

1 (13 oz) can unsweetened coconut milk (I use Thai Kitchen's Brand)

2 tbsp fresh lemon juice (about 1 lemon)

1 tbsp fresh cilantro, for serving

Directions

In a dutch oven, heat olive oil over medium heat. Add the yellow onion, salt, pepper, garlic and ginger. Saute, stirring, until the onions are tender, about 4 minutes.

Add the paprika, curry powder, cayenne, cinnamon, cumin, turmeric and tomato paste. Toast spices, stirring, until very fragrant, about 2 minutes.

Add the lentils and stir to incorporate. Once incorporated, add the broth and bay leaf and stir to combine.

Bring lentils to a boil. Once boiling, reduce to a simmer, cover and cook, stirring occasionally, until lentils are almost tender, about 20 minutes. They should still have a little bit of a bite to them at this time.

Add the coconut milk and stir to combine. Cook, uncovered and stirring often, until the lentils are tender, but not mushy, 5 to 10 more minutes. Once the lentils are tender, stir in the fresh lemon juice. Taste, and add salt to taste.

Top with fresh cilantro. Serve however you please and enjoy!

Nutrition

• Calories: 308 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Sodium: 1244 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 21 g
• Total Sugars: 6 g
• Protein: 18 g