Curried Lentil Muffins


These gluten-free and sugar-free savory curried lentil muffins make a great healthy snack or lunchbox filler. Recipe by Neha Jamani of The Sacred Kitchen.


1 cup red lentils
1⁄2 cup water
1⁄2 teaspoon cumin
1⁄2 teaspoon turmeric powder
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1 teaspoon baking powder
1 clove garlic
1⁄4 cup sundried tomatoes, chopped
1⁄4 cup coriander, finely chopped
1 Tablespoon coconut oil


Soak lentils in a large bowl of water for 4-6 hours. Soaking helps release anti-nutrients such as phytic acid and enzyme inhibitors making them more digestible and reducing the cooking time. Wash and rinse the soaked lentils and transfer them to a food processor.
Add the cumin, turmeric, salt, pepper, garlic and half cup of water to the lentils and pulse for 30 seconds. The processed lentils should start to look like a thick cake batter. Add in the baking powder. If the batter is too thick add an additional spoon or two of water, and blitz for another 30 seconds.
Stir in the sundried tomatoes and chopped coriander to the lentils.
Grease a muffin pan with coconut oil, pour the batter about three quarters full in each cup. Bake in a 175 C degree pre- heated oven for 25-28 minutes.

Yield: 8 medium muffins

About Neha Jamani

A therapeutic and holistic chef, Neha is founder of Dubai-based The Sacred Kitchen. A graduate of Bauman College of Holistic Nutrition and Culinary Arts in California, Neha aims to raise awareness about the importance of food choices and reconnect people with their bodies and the food they eat.


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