Recipes with lentils, red (masoor dal)
66 recipes
Cozy Red Lentil Soup
Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.
Kae Misr Wot
Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.
More Kozhambhu
A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.
Renjna's Dal
Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.
Red Lentils with Fragrant Spiced Butter Tadka
Red lentil dal with a fragrant tadka of cumin seeds, onions, garlic, and cayenne fried in ghee, poured sizzling over smooth lentil puree. Classic Indian comfort food with bold spiced butter.
Sweet Red Lentils
Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.
Misr Allecha
Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.
Red Lentil Lasagna
Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.
Vegan Lentil & Tomato Soup
Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.
Spicy Red Lentils & Rice
One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.
Red Lentil Soup -1
Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.
False Fish
False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.
Pasta with Lentils & Spinach
Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.
Tandoori Duck & Lentils
Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.
Lentil &Amp; Spinach Casserole
Layered red lentil and spinach casserole topped with sliced tomatoes and baked under nonfat yogurt. A high-protein vegetarian main dish with just five ingredients.
Spicy Greens & Red Lentil Soup
Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.
Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.
Ethiopian red lentil stew (Kae Misr Wot) simmered with tomato paste and chow spice blend. A vegan, protein-rich puree traditionally served with injera bread.
A scrumptious dish that gets its amazing flavor from plain yogurt, red pepper flakes and a pinch of turmeric.
Red lentil dal with a garlic and jalapeno tadka, cumin seeds, garam masala, and turmeric. A simple, spicy Indian comfort dish ready in about an hour.
Red lentil dal with a fragrant tadka of cumin seeds, onions, garlic, and cayenne fried in ghee, poured sizzling over smooth lentil puree. Classic Indian comfort food with bold spiced butter.
Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.
Misr allecha, an Ethiopian red lentil stew simmered with turmeric, garlic, and hot pepper into a thick, vibrant puree. A vegan, gluten-free side built for scooping with injera.
Vegan red lentil lasagna loaded with broccoli, mushrooms, zucchini, and corn in a tomato-herb sauce, topped with a dairy-free nutritional yeast cheese sauce.
Vegan lentil and tomato soup is a fiber-packed weeknight pot built around red lentils, tomatoes and a cheesy hit of nutritional yeast. Pressure-cooker fast or hour-simmered.
One-pot red lentils and rice with mushrooms, carrots, kale, and warm Indian spices topped with cool yogurt. High-fiber, low-fat, and ready in 45 minutes.
Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.
False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.
Whole wheat spaghetti with red lentils, sauteed spinach, and toasted pine nuts. A protein-packed vegetarian pasta dinner with lemon brightness and a hint of nutmeg.
Tandoori duck marinated in spiced yogurt with cumin, cardamom, and cayenne, then grilled and served over red lentils. Skinned for less fat, the yogurt marinade keeps the meat juicy and tender.
Layered red lentil and spinach casserole topped with sliced tomatoes and baked under nonfat yogurt. A high-protein vegetarian main dish with just five ingredients.
Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.
