Mixed Lentil Dal Tikka Masala with fresh coriander

The Balanced Kitchen
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6


  • 2 brown onions skin removed, diced
  • 4 cloves garlic minced
  • 1 tbsp rapeseed oil
  • 1.5 cups puy lentils rinsed
  • 1.5 cups green lentils rinsed
  • 1 tsp ground cumin
  • 1 tsp ground, sweet, smoked paprika
  • 3 tsp ground turmeric
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 tsp ground ginger
  • 1 cup ground almonds
  • 800 g tomato passata
  • 1 vegetable stock cube
  • 300 mls boiled water
  • 1 tin full fat coconut milk
  • 1 bunch fresh coriander
  • salt & pepper


  • Place the onions in a pan with the oil and fry very gently for 15 mins with a lid placed firmly on the pan.
  • Add the garlic, return the lid and fry for a further 5 mins.
  • Place the lentils in a pan and top with water, ensuring all the lentils are covered.
  • Bring the pan to the boil and then turn down to a simmer for 20 mins.
  • While the lentils are simmering, add the spices to the onion and garlic (cumin, paprika, turmeric, coriander, garam masala, ginger).
  • Now add the ground almonds and stir together.
  • Add the tomato passata to the mixture and stir through.
  • Crumble in the vegetable stock cube.
  • Add 300 mls boiled water.
  • Simmer the mixture gently for 15 mins.
  • Drain the cooked lentils and combine both the sauce and the lentils in the same pan.
  • Add the coconut milk from the can and stir through.
  • Cook on low for a further 15 mins.
  • Serve immediately with naan bread and top with lots of fresh coriander and seasoning.
Tried this recipe?Let us know how it was!
Please share!