Easy Garam Masala Red Lentils

I made these with my daughter in her little studio apartment near Seattle. After seeing the finished product, it may not be easy to see they started out as red lentils. They still taste amazing.

This is a super easy recipe to make with only 6 ingredients including the salt. The coconut oil is important because it adds a depth to the flavor even though we cannot taste it necessarily. Just like a tasty cut of beef is the one that is really marbled. An example of this may be Kobe beef. Nevertheless, this recipe is vegan and amazingly tasty, especially with naan. If you do not have any naan, you can make “fake naan” with flour tortillas heated in a frying pan with some garlic and coconut oil.


2 cups red lentils

1/2” long (approximately) piece of ginger peeled and finely chopped (about 2 tablespoons)

4 cloves of garlic finely chopped (about 1 tablespoon)

2 teaspoons Garam Masala seasoning 

1 tablespoon coconut oil

1/4 teaspoon pink sea salt (or to taste)


Rinse and drain lentils in a 3 quart pot about 3 times, or until water looks mostly clear.

Note the difference between the upper and lower picture. Rinse the lentils until the water is pretty clear as in the lower picture. It should only be about 3 rinses.

Add about 1” to 1 1/2” of water over the lentils. Or about as deep as the last digit of your pointer finger.

Add ginger, garlic, Garam Masala seasoning, and coconut oil. 

We got this in the bulk section of a local grocery store.

Bring to boil, then cover and reduce to simmer for about 20 minutes or until the water is evaporated from the bottom (but not scorched) and the lentils are cooked through. 

Check and add more water if they are not soft but the water is evaporated. 

Add salt to taste.


Garam Masala Lentils with “fake” garlic naan.