Baked Tandoori Lentils

Tiffany Bannworth


This Indian inspired side dish goes with so many meals. It can even be served as a main dish with paneer.

To make even heartier, add green peppers, chickpeas, and potatoes.


★★★★★ 1 vote

40 Min
30 Min


Add to Grocery List

  • 1 lb
  • ·
    water to boil lentils
  • 1 jar(s)
    roasted red peppers
  • 4
    onions, sliced

  • 1/2 c
    plain yogurt, full fat
  • 1/2 c
    whole milk or cream
  • 1/2 tsp
    garam masala
  • 1 tsp
  • 1 tsp
  • 1/4 tsp
    chinese five spice
  • 2 1/2 Tbsp
    garlic paste
  • 2 1/2 Tbsp
    ginger paste
  • 1/2 tsp
    cayenne or chili powder
  • 1
    lemon wedge, squeezed
  • 1/4 stick

How to Make Baked Tandoori Lentils


  1. Boil lentils until fully cooked, place onions in as well during boiling.
  2. To make tandoori sauce, place all ingredients in a pot. Whisk. Almost, boil, then reduce heat to low. Allow to reduce and thicken until lentils are done.
  3. Preheat at 300.
  4. Pour lentil mix in and stir.
  5. In an oven safe pot with a lid, place mix tandoori and roasted red peppers (drained) in oven. Baked for 30 minutes.

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