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Lentil Vindaloo Recipe
Ben Carraoli

Lentil Vindaloo Recipe

I have to tell you, making this Lentil Vindaloo was an adventure! The aroma of spices filling my kitchen had me hooked from the start. I loved how the lentils soaked up the rich, tangy tomato sauce. Every bite was a perfect balance of heat and flavor
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp 30 mL vegetable oil – I prefer a neutral oil to let spices shine
  • 1 qt 1 L yellow onion, minced – fresh onions give a sweet base
  • ¼ cup 60 mL garlic, minced – don’t skip it; it adds depth
  • 2 Tbsp 30 mL ginger, grated – fresh ginger adds zing and warmth
  • 2 tsp 10 mL cumin seeds – to toast for an earthy aroma
  • 1 tsp 5 mL coriander seeds – lightly crush for a punchy flavor
  • 2 tsp 10 mL red chili powder – adjust to control the heat
  • 1 tsp 5 mL turmeric – provides color and mild earthiness
  • 2 28 oz cans crushed tomatoes – go for no-salt-added for better control
  • 2 cups 500 mL whole red lentils, rinsed – make sure to rinse well
  • 1 qt 1 L vegetable stock – homemade stock elevates the flavor
  • 2 Tbsp 30 mL garam masala – add at the end for fragrance
  • Salt and pepper to taste – balance the spices
  • ¼ cup 60 mL cilantro, minced – fresh cilantro for garnish

Method
 

  1. First, heat the vegetable oil in a large pot. Add the minced onions, garlic, and grated ginger. I love watching them soften and release their sweet, fragrant aroma.
  2. Next, stir in cumin, coriander, chili powder, and turmeric. I toast them for a few seconds until they smell fragrant, which really elevates the dish.
  3. Pour in crushed tomatoes and vegetable stock, then bring to a boil. I let it simmer for 10 minutes before adding lentils. It’s key to let flavors meld.
  4. Add the rinsed lentils and garam masala. Cover and simmer for 20–25 minutes until lentils are tender. I stir occasionally to prevent sticking.
  5. Finally, season with salt and pepper, then top with fresh cilantro. I always taste and adjust the seasoning at the end—it makes a huge difference!

Notes

  • I love rinsing lentils thoroughly to remove any dust or bitterness.
  • Toasting spices in oil first makes the flavors pop.
  • Adding garam masala at the end keeps its aroma vibrant.
  • I sometimes add a squeeze of lemon juice to brighten the flavors.