Indian Lentils on plate with Cauliflower Rice with black fork--on gray table with white cloth napkin

Easy Indian Lentils

Course: Side Dish
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, THM, Vegan
Keyword: indian lentils
Prep Time: 3 minutes
Cook Time: 49 minutes
Wait Time: 10 minutes
Total Time: 52 minutes
Servings: 10
This Indian Lentil Recipe is ready in a flash and is a rich, hearty, and delicious frugal meal that everyone will love.

Print Recipe


  • 3-4 Tbsp organic coconut oil (or other healthy fat)
  • 1 onion, diced (or 2 Tbsp minced onion)
  • 8 garlic cloves, minced (or 2 tsp garlic powder)
  • 28 oz chicken broth (3 1/2 cups) (see Recipe Notes for vegan broth)
  • 28 oz diced tomatoes (fresh or canned)
  • 2 1/2 cups lentils (rinsed)
  • 1 tsp organic turmeric
  • 1 tsp organic ground cumin
  • 1/2 tsp organic pepper (optional. I left it out due to my youngest not liking spicy foods)
  • 1/2 cup basil
  • salt (to taste - I use about 2 tsp)


  • Melt oil in a large, heavy pot over medium heat.
  • Add onion and garlic. Saute 5 minutes or until the onion is soft.
  • Add broth and next 5 ingredients.
  • Bring to a boil. Reduce heat to low.

If Using Pressure Cooker

  • Add lentils and bring to a boil.
  • Place the lid on the cooker and bring up to high pressure. Cook for 9 minutes on high (you may need a few more minutes since the tomatoes counteract the cooking of the lentils slightly. Conversely, you could add the tomatoes after cooking the beans and then let the resulting dish cook for a bit).
  • Let pressure come down naturally. Remove lid carefully.
  • Stir in basil and salt to taste.

If Using Regular Pot

  • Add lentils, and then simmer, uncovered, stirring occasionally, approximately 30 minutes or until lentils are tender. (Red lentils will cook quicker than brown or green.)
  • Stir in basil and salt to taste.


Carbohydrates: 34.4g | Protein: 15.1g | Fat: 5.3g | Saturated Fat: 3.8g | Sodium: 276mg | Potassium: 755mg | Fiber: 16g | Sugar: 3.8g | Calcium: 4% | Iron: 24%