Vegan Lentil Masala

Close up of orange and yellow carrots and a bunch of tomatoes on a table

(GF, oil free, sugar free)

This recipe is adapted from Red Lentil Masala with Spinach from

This is a meal I would make weekly. It is SO good! SO GOOD. The key is pinch of yum’s masala paste, found here:

I always have some of this masala paste in the freezer to make cauliflower masala, veggie tikka masala, pinch of yum’s vegetarian meatballs, and before I started the vegan thing, chicken tikka masala. Lindsay was not exaggerating when she called this “life-changing.”

Here’s what you’ll need:

1 “puck” frozen masala paste (about 1/3C.)

1 small red onion, diced

2 cloves garlic, minced

1 cup diced tomatoes

1 cup chopped carrots

1/2 cup lentils

1 cup vegetable broth

1/2-1 teaspoon salt

2 cups fresh spinach, packed

Hot rice

Combine all except coconut milk and spinach (and rice, of course) together in a saucepan over medium-high heat. Stirring occasionally, bring to a boil, then add coconut milk, reduce heat, and simmer at least until lentils are soft. Turning down to low and allowing it to sit on the stove for a while is even better. About 30 minutes before serving, cook rice in a separate pan. A few minutes before serving, add spinach to the masala, allowing it to wilt, and stirring to incorporate.

This recipe doubles well and tastes even better the next day!

So much love,


Author: April

As a wife, mom, psychotherapist, and recovering perfectionist parenting in a blended family, I am learning how to find peace in the face of the unfixable. A rare genetic disorder has turned life on its head for myself and my family, and there is no cure, so this is a truth to be accepted rather than a problem to be solved.

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