• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Email
  • Instagram
  • RSS
  • TikTok
  • YouTube
TVV-Logo-for-bright-bg

The Viet Vegan

Vegan. Feminist. Nerd.

  • Home
  • About
    • Privacy Policy
  • Recipe Index
    • TikTok Recipes
    • Instagram Feed
  • eBooks
  • Work With Me
    • Press

Spiced Tomato Red Lentils

April 21, 2014 by Lisa Le 3 Comments

Jump to Recipe Print Recipe

Spiced tomato red lentils are filling, easy on the wallet, and so good!

Spiced Tomato Red Lentils | Je suis alimentageuse #vegan #lentils

I hope everyone enjoyed the long weekend and had lots of time to enjoy the beautiful weekend with friends and family. I had a friend visit from out of town and I hosted a taste-testing early dinner shebang to see what my friends thought of this lentil dish. I made it earlier last week but I made a couple changes and did a little cooking on the fly so I wanted to retest the recipe for consistency and double check that people liked it.

These lentils had a beautiful tomato flavour with hearty lentils to add depth, texture, and substance to this. The last step of blooming the spices is very important (according to the original recipe) because it activates the spices and will envelope these lentils in a warm, spiced hug of flavour. It was very filling and the entire meal for 4 of us (two of us had some seconds as well) probably only cost me about $10, so about $2.50 per person! With my student loan payments looming and my student-life no longer being a reality, I’m even more aware that I need to penny pinch and start saving.
Spiced Tomato Red Lentils | Je suis alimentageuse #vegan #lentils My friends started asking me if I had an RRSP or a Tax-Free Savings account. No and yes, respectively (although it’s um…empty). Although suddenly felt like a very irresponsible 23-year-old because my friends had these savings and I didn’t. I mean, I used to have those savings until I started my MA. And then I moved to Toronto. And then bought my 60D… And a ticket to BlogHer Food.

Okay, I admit. Not the best at saving. I’m working on it. As soon as my credit card debt isn’t the monstrosity it is right now (granted I’m at a WAY better place than I was a month ago), I’m going to start being a responsible adult and put 10% of my income away. I bet my mom is reading this right now and kind of laughing and nodding. Yeah, right, she thinks. Srsly Mom. Life goal right here. Need to start saving for real life. Like a dog. Or a house.

Although my main priority is still focused on rent.

Spiced Tomato Red Lentils | Je suis alimentageuse #vegan #lentils

In the meantime, I’ll continue being a promo girl, food blogger, and doing freelance web work on the side.

Recipe adapted from The Food Network’s Aarti Party

Print Recipe
5 from 1 vote

Spiced Tomato Red Lentils

Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Servings: 4 servings
Author: Lisa Le

Ingredients

  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 inch ginger peeled and minced
  • 1 serrano chile chopped (optional but highly recommended)
  • 1 can whole tomatoes I used 28 fl oz/796 mL San Marzano tomatoes
  • 2 cups water
  • 1 cup split red lentils rinsed

To bloom the spices

  • 1 tsp toasted sesame oil
  • 2 tsp olive oil
  • 1/2 tsp mustard seed original recipe calls for black mustard
  • Heaping 1/2 tsp turmeric
  • 1/2 tsp cumin

To finish seasoning at the end

  • 1/2 tsp salt plus more to taste
  • 1/4 tsp ground black pepper

To serve

  • 2 cups cooked brown basmati rice
  • Cilantro chopped

Instructions

  • In a large pot, dry stir fry onion over medium heat, stirring constantly. Once translucent, add garlic, ginger, and serrano chile if using, and cook until fragrant.
  • Add whole tomatoes plus liquid, water, and rinsed split red lentils. Stir until bubbling and lightly crush the tomatoes with the back of a wooden spoon. Lower heat to a simmer and cover. Stir occasionally until lentils have expanded and the stew has thickened (about 35 minutes)
  • To bloom the spices, in another pot, heat toasted sesame oil and olive oil over medium heat. Add the mustard and stir until fragrant (about 30 seconds). Add the cumin and turmeric and continue to stir until foamy.
  • Pour oil and spice mixture into lentil pot and stir to blend. Add salt and pepper, adjust spices to taste.
  • Serve over brown basmati rice with some fresh chopped cilantro on top!
Spread the love:
error
fb-share-icon
Tweet
fb-share-icon

Filed Under: Asian, Gluten-Free, Lunch, Vegan recipes Tagged With: frugal, gluten-free, indian, lentils, rice, spiced, tomato, vegan

About Lisa Le

Lisa is the thirty-something, nerdy, procrastinating, feminist blogger and photographer behind The Viet Vegan. She loves spicy foods, noodles, and food in bowls.

Reader Interactions

Comments

  1. maria s says

    April 21, 2014 at 5:27 PM

    Hi Lisa,

    Love this. there’s something so comforting about lentils and spices. It’s so warming and filling and beautiful.

    Cheers,

    fellow feminist and food blogger ;)

    Reply
    • Lisa Le says

      April 21, 2014 at 9:05 PM

      Thanks Maria! It’s definitely a comforting dish =)

      Reply
  2. Joyce says

    March 27, 2025 at 3:52 PM

    5 stars
    Really wonderful and tasty. I left the garlic and onions in chunks which worked out fine. Did not have cardamom and used dried cilantro. Did not make the butter but put the spices directly in the mixture.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Lisa

Xin chào! Welcome to my food blog. Thanks for visiting, reading, and enabling my obsession with food and photography.

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

looking for something?

Get recipes straight to your inbox!

Subscribe

* indicates required

Recipe index sidebar

Soup Season eBook

Soup Season ebook cover
Vietnamese recipe index button

Vegan Fish Sauce

nuoc cham with vegan fish sauce bottle, surrounded by lime, garlic, and chili pepper

Footer

recipe index

Looking for something?

Find me in other places :)

  • Bloglovin
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Find me on YouTube!

TVV logo

Copyright© 2025 · The Viet Vegan · All rights reserved

  • Recipe Index
  • Privacy Policy
  • Work With Me
  • Press