Vegan Spiced Red Lentils
Vegan Spiced Red Lentils

Vegan Spiced Red Lentils

Hello wonderful people, and welcome back! Today’s recipe are these Vegan Spiced Red Lentils, with basmati rice!

Lentils are one of the healthiest foods on the planet, they’re rich in fiber, they contain a whopping 9 grams of protein per 1⁄2-cup serving and are so easy on the budget!

I always have them in my pantry, they’re one of the staples of a plant-based diet.

If you don’t know how to cook them, they could turn out to be a little bit boring, and just a tad blad.
So today I’m gonna show you one of my favorite ways to cook lentils. As always everything will be vegan, healthy and extremely delicious.


Vegan Spiced Red Lentils

If you ever had lentils and found them to be bland it’s probably because they were cooked in plain old water – not a lot of flavor there – so I like to flavor them at multiple stages in the cooking process.

Here I am adding the lentils, after they’ve soaked for a couple of hours, into the veggies and spices pan.
Moreover, by blending part of the mixture and stirring it back into the pot, I make it more creamy and even more flavorful. A step that you can totally skip if you don’t have a blender, but that will make your lentils extra creamy and flavorful.

Something else I like doing when cooking lentils, is to rinse them under cold water before soaking or cooking them. There can occasionally be small stones or debris mixed in with lentils, so it’s a good idea to wash them in a colander first. Also, I try to grab the freshest lentils I can find at the store, they don’t really “go bad” as other foods, but don’t taste as good if they’ve been sitting in a store for too long.


Vegan Spiced Red Lentils

What you will need to make these delicious vegan spiced red lentils:


Ingredients Required:






Japaleno Pepper

Red Lentils



Basmati Rice


Orgain Protein

Check out these other amazing plant based soul food recipes!

Vegan Green Bean Casserole
Vegan Curry Noodle Soup
Vegan Berry Winter Salad



Benefits of…


Red Lentils

  • All types of lentils are such good food to add to your vegan diet. They are rich in fiber, a great source of protein and low in calories. Plus, they are a great way to add more iron and folate into your diet.


  • This spice and especially its most active compound curcumin have many scientifically-proven health benefits, such as the potential to prevent heart disease, Alzheimer’s and cancer. It’s a potent anti-inflammatory and antioxidant and may also help improve symptoms of depression and arthritis.


  • This spice is a favorite in a lot of cultures. Consuming ginger is a great way to protect your body from viruses and inflammatory diseases. It has lots of good benefits to your body, like balancing your blood sugar and cholesterol levels, it also helps with nausea, vomiting and digestion.


Vegan Spiced Red Lentils

Vegan Spiced Red Lentils

These delicous vegan spiced red lentils have a touch of chili flavor that will get you hooked, quick!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: American, Indian
Keyword: Oil Free, vegan, whole food plant based
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 382kcal


  • 1 onion diced
  • 4 cloves garlic diced
  • 1- inch ginger peeled and grated
  • 3/4 tsp turmeric powder
  • 3/4 tsp cumin powder
  • 3/4 tsp sea salt
  • 1 jalapeno pepper omit if you wish, seeds removed and diced small
  • 1 cup dry red lentils soaked for 2 hours and rinsed
  • 28 oz can whole tomatoes
  • 2 cups water
  • 1 bunch lacinato kale roughly chopped

To serve

  • 1 cup basmati rice
  • 2 cups water
  • Pinch sea salt
  • Hemp Hearts


  • Cook the basmati rice according to package instructions.
  • In a large stock pot, add ¼ cup water and diced onion. Sauté for 3-5 minutes and then add in the garlic, ginger, jalapeño, turmeric and cumin powder. Heat until nice and fragrant. Add water as needed.
  • Stir in the soaked/rinsed red lentils, 1 can whole tomatoes, and 2 cups water. Bring to a boil and simmer for 30-35 minutes (until the lentils are tender). Blend half of the mixture with an immersion blender or in a blender (carefully). Pour back into the stock pot and stir in the kale. Cover and allow the kale to wilt into the lentils. Serve over basmati rice.


Sodium: 604mg | Calcium: 121mg | Vitamin C: 28mg | Vitamin A: 296IU | Sugar: 7g | Fiber: 17g | Potassium: 922mg | Calories: 382kcal | Saturated Fat: 1g | Fat: 1g | Protein: 17g | Carbohydrates: 77g | Iron: 6mg


Find more healthy vegan recipes like these Spiced Red Lentils when you join The WonderMamas Meal Plan Membership!

Vegan Meal Plan

Click on the image above or click here!



Vegan Spiced Red Lentils
One Tray Healthy Vegan Tacos
One Tray Healthy Vegan Tacos! (Super Delicious and Nutritious!)

One Tray Healthy Vegan Tacos

Looking for a super simple yet delicious lunch and/or dinner recipe that comes together in under 20 minutes?! Then look no further! These one tray healthy vegan tacos are always a hit in our vegan kitchen. The kids love them with lots of avocado and corn, and Martin loves them all of the fixings: guacamole, salsa, and jalapeños!

As for me, I love these tacos exactly as written with a good handful of chopped cilantro from the garden. Is there anything better than adding fresh herbs from your very own garden? I promise…it makes every meal just a bit more special.


One Tray Healthy Vegan Tacos

Love Taco Tuesday? Check out these other Mexican Recipes from WonderMamas!

Super Simple Vegan Taco Salad

Oil Free and Oh So Delicious Chimichurri Sauce

Vegan Meal Prep: Tacos, Salsa, and so much more!

What you will need for these One Tray Healthy Vegan Tacos…


Ingredients Required:

Kidney Beans or Black Beans





Bell Peppers




Fresh Cilantro

One Tray Healthy Vegan Tacos

One Tray Healthy Vegan Tacos

Dinner is ready in 20 minutes!
5 from 1 vote
Print Pin Rate
Course: dinner, lunch
Cuisine: Mexican
Keyword: beginner friendly, Budget Friendly, kid approved
Cook Time: 20 minutes
Total Time: 20 minutes
Servings: 4
Calories: 350kcal


Tray Bake

  • 1-2 cans kidney beans rinsed and drained
  • 2 large onions roughly chopped in chunks
  • 2-3 zucchinis chopped
  • 15 button mushrooms chopped
  • 1 red bell pepper sliced thin
  • 1 yellow bell pepper sliced thin

The seasoning

  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • Big Pinch of sea salt and black pepper

The extras

  • 6-8 Tortillas
  • 1 small can corn drained and rinsed
  • 1 small head lettuce shredded
  • 1 avocado sliced
  • 1 cup Salsa mild, medium or spicy!
  • 2 limes to serve
  • 1 handful cilantro chopped, to serve


  • Preheat oven to 350F/180C and line a baking sheet with parchment paper.
  • Prep the beans and veggies. Mix together the seasoning blend.
  • Rub the seasoning blend into the beans and the veggies that are on the tray bake list. I like to keep them separated but feel free to just toss all together – whatever works for you. Lay out onto the baking sheet and bake for 15-20 minutes. This is an oil free recipe, but feel free to add oil as you wish.
  • Drain and rinse the corn. Place in a small baking dish and add a sprinkle of sea salt and pepper over and mix. Pop into the oven 10 minutes before the bean/veggie mixture is ready to go. I like my corn a bit charred but you can remove after just 5 minutes to slightly heat.
  • Prep any extras or options as needed. Once the tray bake is ready, let cool for a few minutes and load up on to tortillas: shredded lettuce, tray bake mixture, salsa, avocado, lime and cilantro. Enjoy!


**Garbanzo beans and Black beans work beautifully in this recipe
**Feel free to use any extra veggies like white potatoes, sweet potatoes, beets, carrots and more! Anything goes. Just be sure to chop them up into small cubes for quicker baking time. 


Sodium: 821mg | Calcium: 149mg | Vitamin C: 136mg | Vitamin A: 2969IU | Sugar: 16g | Fiber: 12g | Potassium: 1452mg | Calories: 350kcal | Saturated Fat: 2g | Fat: 12g | Protein: 12g | Carbohydrates: 56g | Iron: 5mg


Looking to lower your waste while prepping? Check these out!

Compostable & Unbleached Parchment Paper

Compostable Parchment Paper
The parchment paper by “If You Care” is unbleached, chlorine free, and compostable. I have used this up to the highest oven setting without any issues! Paper, in it’s natural state is beige or light brown. For years people have subjected it to a bleaching process to create the white sheets we all know and love. Unfortunately, cleaning the paper is having the opposite effect on the environment. The most common bleaching agent – chlorine dioxide (ClO2) – occurs naturally as a component of salt, but once it separates from it’s natural pair it begins to cause problems. The paper bleaching process deposits chlorine in the lakes and streams where mills are most commonly located, and once there it bonds with organic matter in the form of dioxins. Dioxins are a group of highly toxic chemicals that are thought to pose negative effects on reproductive and immune system development, as well as cause several kinds of cancers. According to the U.S. Environmental Protection Agency, there is no safe level of dioxin exposure.

Vonuva Plant Based Wax Wraps

Plant based wax wraps
Reusable. Compostable. Cruelty-Free! Each wrap is made of unbleached certified organic cotton cloth infused with all-natural candelilla wax, pine resin, a pinch of soy wax and organic coconut oil.

Plastic-Free Glass Containers

glass Tupperware
Plastic Free. Sustainable. Non-toxic. The bamboo lids are strong, durable and beautiful. They’re plastic free, BPA free, phthalate free, biodegradable and recyclable! They also double as portable cutting boards!

Find more healthy vegan recipes like these Vegan Tacos when you join The WonderMamas Meal Plan Membership!

a href=””>


Check out our meal plans here!

One Tray Healthy Vegan Tacos