Your cart is empty.

Shop All
This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Cookie Notice for more information on the cookies we use and how to delete or block them.
Accept and Close


Recipe – Indian Style Red Lentils

September 20, 2021

Share this article
Recipe from the book 90% Healthy by Sharon Bar-Gil
Photography: Nimrod Sonders
Styling: Oria Geva


The aroma of this dish will take you straight to New Delhi. This works great with our rice casserole with root vegetables and herbs or with other rice dishes in this list of psoriasis diet recipes. 

Try to replace the lentils with chickpeas for another tasty and nourishing version. 

The dish is finished with fresh spinach leaves, which you can also replace with Swiss chard leaves. 


Ingredients of the Indian Style Red Lentils (for 4 to 6 persons)

• 1 tsp of each spice: mustard seeds, cumin seeds, ground coriander seeds, ground turmeric

• 2 tbsp coconut oil

• 1 tsp sea salt 

• 1 onion, finely chopped

• 1 tbsp grated fresh ginger

• ½ tsp ground cinnamon

• Pinch chili

• 2 cups fresh crushed tomatoes

• 2 cups red lentils, rinsed

• About 1 litre vegetable stock or water

• Large bunch of fresh spinach leaves


To Serve: 

• Fresh juice from ½ lemon

• Chopped coriander

• Grated lemon zest

• Sheep milk yoghurt (optional)



• Roast the spices in a large sauté pan with coconut oil over low heat for about 1 minute until golden and aromatic. 

• Add the salt, onion, ginger, cinnamon, and chili and sauté for 3-4 minutes, until the onion is translucent. 

• Add the tomatoes, lentils, and stock or water until covered.

• Cover the pan and simmer for about 20 minutes or until the lentils are tender and the liquid is absorbed. Add more liquid if necessary.

• Add the spinach leaves and stir. 

• Just before serving the Indian style red lentils, check the seasoning. Squeeze lemon juice over the dish, sprinkle the chopped coriander and add the grated lemon zest. It is recommended to accompany the dish with a bowl of sheep milk yoghurt.


Other Recipes

Dried Apricots Almonds And Pistachios Balls
Vegetable Stock
Beetroot Spread With Cashew Nuts

Shop Now