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    Home » Recipes » Dinner

    Published: May 27, 2016 · Modified: May 17, 2023 by Melanie McDonald · This post contains affiliate links · As an Amazon Associate I earn from qualifying purchases. · 11 Comments

    Vegan Keema Lentils

    JUMP TO RECIPE PIN
    5 from 10 votes
    Keema Lentils

    Spicy & flavourful Indian style Vegan Keema Lentils. This lentil Keema recipe is a quick and easy dinner that can be cooked on the stovetop in under 30 minutes, or in a slow cooker.

    keema lentils in a stainless steel pan

    It's no secret that I love spicy food and in my pre-vegan days I used to love to order the keema dishes from our local Indian restaurant.

    As keema literally means 'minced or ground meat', it's not a particularly vegan friendly dish, but green lentils can make a really good meat substitute, so I was inspired to create my own take on a vegan keema recipe and it's become quite the family favourite!

    In this post

    Jump to:
    • What Is Keema?
    • Cooking Methods
    • Modifications
    • Tips For Storing Leftovers
    • Serving Suggestions
    • More Lentil Recipes
    • Recipe
    • Reviews & Questions
    a plate of keema lentils with rice

    What Is Keema?

    Keema, also known as Keema, Queema, or Kheemaa, is a popular dish in North India, Pakistan, and Bangladesh. It is usually made with minced lamb, mutton, or goat and is served as a main dish with rice, naan or pav buns. It's also used as a filling for samosa, paratha, and naan.

    In this vegan version we are replacing the ground meat with green lentils. They get cooked up with a mixture of spices, onions, garlic, and stock until the liquid has mostly evaporated. This concentrates the flavours and the resulting Keema Lentils are absolutely packed with flavour. 

    Cooking Methods

    This Vegan Keema recipe can be cooked in a pan on the stovetop, in a slow cooker, or in an Instant Pot (with some modifications). The results are almost identical except that in the slow cooker and Instant Pot it is a little harder to evaporate the liquid off completely so you might end up with lentils that are a little soupier than they would be if cooked in a pan.

    Modifications

    This recipe uses cooked or canned green lentils but there are instructions in the recipe notes if you prefer to use dried green lentils. You can also replace the green lentils with vegan ground beef if you prefer. Just be sure to saute it with the onions until browned before proceeding with the recipe as directed.

    Feel free to throw in some veggie additions such as spinach, frozen peas, chopped fresh tomatoes, cauliflower or cubed potatoes. This can turn into a great clean out the fridge kind of meal!

    a plate of keema lentils and rice

    Tips For Storing Leftovers

    Leftovers keep well in the fridge for up to five days. You will find that the flavours just keep on developing and it gets better and better the longer it sits. It also freezes very well for up to 3 months.

    Serving Suggestions

    Serve with coconut basmati rice, plain rice, coconut lime rice, naan, paratha, or my super quick no yeast flatbreads. A dollop of vegan yogurt and a sprinkle of cilantro are very nice additions too!

    More Lentil Recipes

    • a bowl of red lentil dal with rice
      Red Lentil Dal
    • Lentil Shepherd's Pie
    • a flat tortilla topped with spicy lentils and red cabbage slaw
      Spicy Lentil Tacos with Lime Slaw
    • A bowl of lemony red lentil soup with a lemon slice garnish being held by 2 hands
      Red Lentil Soup with Lemon

    If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!

    Recipe

    Keema Lentils

    Keema Lentils

    Author: Melanie McDonald
    5 from 10 votes
    Spicy & flavourful Indian style Vegan Keema Lentils. This lentil Keema recipe is a quick and easy dinner that can be cooked on the stovetop in under 30 minutes, or in a slow cooker.
    Print Recipe Pin Recipe SaveSaved!
    PREP TIME: 5 minutes minutes
    COOK TIME: 25 minutes minutes
    TOTAL TIME: 30 minutes minutes
    Servings: 4 servings

    Ingredients
      

    • 1 tablespoon oil , or a few drops of water for oil-free
    • 1 large onion , diced
    • 3 tablespoons fresh ginger , grated
    • 6 cloves garlic , minced
    • 1 teaspoon red chili pepper flakes
    • 2 teaspoons garam masala , or curry powder
    • 2 teaspoons ground coriander
    • 2 teaspoons ground cumin
    • ½ teaspoon ground turmeric
    • 3 cups canned/cooked green lentils , see recipe notes if you wish to use dried green lentils or are using an Instant Pot
    • 1½ cups (360 mls) vegetable stock
    • 2 tablespoons soy sauce
    • 1 teaspoon sea salt
    • 1 teaspoon freshly ground pepper
    Prevent your screen from going dark

    INSTRUCTIONS
     

    Stovetop method

    • Add oil to a pan and turn heat to medium. Add the onion and cook until translucent.
    • Add the ginger and garlic and carry on cooking for one minute more.
    • Add the spices and the chili flakes and cook for about a minute or until fragrant, stirring continuously.
    • Add the lentils, stock, soy sauce, salt, and pepper. Stir well and cook uncovered until most of the liquid has evaporated (about 10 - 15 minutes). Stir every so often.
    • Serve with rice and garnishes of choice.

    Slow cooker method

    • Put all of the ingredients in a slow cooker and cook on low for 3 to 4 hours (or a little longer to suit your schedule).
    • In the last 10 to 15 minutes take the lid off the slow cooker to let some of the liquid evaporate.

    Instant Pot Method (use dried green lentils & extra stock)

    • Turn Instant Pot to saute. Add the oil and onion and cook until translucent.
    • Add the ginger and garlic and cook for one minute more, cancel the saute function, then add the spices and chili flakes and let them cook in the residual heat, stirring frequently for a minute or two until fragrant.
    • Add 1¼ cup (238 grams) dried green lentils (they must be dry/uncooked for the Instant Pot version), the stock (you need extra for the Instant Pot - a total of 4 cups 960ml), soy sauce, salt, and pepper, and stir.
    • Put the lid on, seal the vent and cook for 12 minutes on manual high pressure, then allow the pressure to release naturally.
    • Open the lid. The lentils will be cooked and ready to serve immediately, but if you prefer them thicker, turn the Instant Pot to saute and allow them to simmer gently until reduced to your liking.

    NOTES

    To make this recipe with dried green lentils use 1¼ cups of lentils and increase the broth to 4 cups. If cooking in a pan on the hob the cooking time will increase by about 25 mins, or until most of the liquid is absorbed. If cooking in a slow cooker it will take around 4 - 5 hours or until most of the liquid has been absorbed.
    If using an Instant Pot you need to use 1¼ cup (238 grams) dried green lentils and you need to increase the stock to 4 cups (960ml). The results will be a bit soupy but the extra liquid is necessary. Follow my directions for reducing the liquid once the Instant Pot has released pressure for thicker lentils.  

    NUTRITION

    Serving: 1servingsCalories: 206kcalCarbohydrates: 37gProtein: 15gFat: 0.9gSodium: 707mgFiber: 10gSugar: 2gVitamin C: 8.3mgCalcium: 50mgIron: 5.9mg
    Tried this recipe?Rate it & leave your feedback in the comments section below!

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      Recipe Rating




    1. Holo says

      April 02, 2023 at 3:33 pm

      5 stars
      We’ve been looking to add more vegetarian meals. This was a hit with my husband and myself. He even had seconds.

      Reply
    2. Carol Kirk says

      May 28, 2020 at 12:13 pm

      Hi, Mel, I don’ t have any lentils in the pantry, but I do have a bag of tiny matpe beans that I’ve used for another recipe. We love lentils, but could I try these beans as a substitute for now? If so, are there any changes you would recommend? Thanks !

      Reply
      • A Virtual Vegan says

        May 28, 2020 at 2:13 pm

        Hi Carol. I have never seen or heard of matpe beans until now, so have never cooked with them and I don't know what they taste like. That makes it a bit hard for me to answer. Lentils are the best option for this recipe. If the matpe beans taste beany then it probably won't be as nice with them. The only thing you might need to change if you use them is the amount of liquid added. Whether it would be more or less I can't say. It depends how much they absorb. And if you up the liquid you might need to up the spices/seasoning too. Sorry I can't be more helpful!

        Reply
    3. Sarah says

      January 06, 2019 at 12:53 pm

      5 stars
      I made these today and they are lovely. Plan to try using your suggestions for the slow cooker too. Thank you for a lovely recipe.

      Reply
      • A Virtual Vegan says

        January 06, 2019 at 4:23 pm

        I'm so pleased you enjoyed it Sarah!

        Reply
    4. Andrea says

      May 19, 2018 at 8:17 pm

      5 stars
      Made this for a couple of friends this evening. It was a huge hit with vegans and meat eaters alike. It is flavoured just like the beef keema we sometimes have. The only suggestion my friends had was to add green peas at the end of cooking next time.

      Reply
      • A Virtual Vegan says

        May 20, 2018 at 10:45 am

        So glad you all enjoyed it Andrea. Green peas are a great addition!

        Reply
    5. Robin says

      April 14, 2018 at 7:22 pm

      5 stars
      Just made this in my Instant Pot and served over brown rice. Delicious and just the right amount of heat!

      Reply
      • A Virtual Vegan says

        April 15, 2018 at 10:25 am

        Great to know it works well in an Instant Pot. I'll try that next time I make it! Glad you enjoyed it Robin :)

        Reply
    6. Roberta says

      July 17, 2017 at 11:34 am

      5 stars
      Fabulous recipe!

      Reply
    7. Emily says

      May 31, 2016 at 9:23 pm

      5 stars
      Made these tonight for dinner! Yummy! :)

      Reply

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