Plant-Forward and Flavor-Full: Our Night at Red Lentil

My name is Cleo, a longtime writer, baker, and interviewer for Bluedot Living. I love all things healthy food and trying to make small changes in our lives to help the environment. 

And I’m Gigi, co-writing this review for the first time with Cleo. I am a Junior at Harvard studying Applied Math. While I’m new to writing about food, I’m certainly not new to obsessing about it. I try to be as environmentally conscious with food as I can — I was vegetarian for a year, pescatarian for another, and even when I eat meat, I try to find nose-to-tail wherever I can. 

Red Lentil is a vegetarian and vegan restaurant located in Watertown, Massachusetts, just outside of Boston. Established in 2009, it has become a beloved fixture in the plant-based dining scene. The restaurant is known for its diverse, globally-inspired menu that transforms traditional meat dishes into creative vegetarian and vegan alternatives without sacrificing flavor or satisfaction.

We decided to try Red Lentil after Cleo heard about how great it was from the director of Harvard’s Council for Student Sustainability Leaders. The restaurant is entirely vegetarian, with most dishes either being vegan or offering vegan options, making it an inclusive destination for plant-based eaters and those with dietary restrictions.

Red Lentil was founded by Chef Pankaj Pradhan, who brings his international culinary background and passion for vegetarian cooking to the restaurant. His philosophy centers on creating nutritious and sustainable food that appeals to both committed vegetarians and curious omnivores alike.

The dishes

We started with the Gobi Manchurian ($14.99), which the menu describes as “Cauli-Flavor” tossed with Indian seasonings, breaded with chickpea flour, fried, and finished with sweet and spicy tomato sauce and fresh cilantro.

Gigi: This was my favorite of all of the dishes we tried. Chef Pankaj Pradhan has crafted a really well-balanced recipe. The chickpea flour coating was light and crispy, giving a great contrast to the tender cauliflower (and making the recipe gluten-free as a bonus). The tomato-based sauce had a lovely balance: sweet, but not cloying, with enough brightness to keep it lively. I didn’t find it spicy at all, despite the menu saying it was “sweet and spicy,” so maybe a bit misleading for diners expecting heat. And the cilantro added a nice visual pop to bring it all together.

Cleo: I agree wholeheartedly with Gigi here, and I don’t have much to add. I would say this tasted like an elevated and slightly “healthier” (not in a bad way) version of Buffalo cauliflower.

Gigi: I appreciated the bell peppers and onions too — especially the onion, which had just enough bite to enhance the texture. Overall, it’s a well thought-out take on a classic gobi Manchurian. 

Our second starter was the Shishlik ($13.99), which the menu describes as succulent vegan meat kebabs seasoned with cumin powder, thyme, lemon juice, and ginger-garlic paste, served with mint chutney and pickled red onions.

Cleo: This dish definitely had a meaty taste, but it felt like it was missing something. The soy protein “meat” was juicy and had a similar consistency to a rare burger, and was well complemented by the crispiness of the pickled onions, lettuce, and the acidic herb sauce. Yet, the dish would have been better if it had more sauce, though still stellar and great when eaten with other starter and main dishes.

Gigi: I found the texture was the most convincing of all of the “alternative meats” we tried — pretty true to that of a typical sausage. I agree the flavor didn’t blow me away, but I did enjoy the smoky cumin notes that came through. The dish lacked a bit of acidity for me. I think Cleo’s right that it would have benefited from more of the mint chutney to balance it out. That said, we found the Shishlik actually growing on us as the meal went on, particularly when paired with some of the mains.

For one of our mains, we ordered the Chimichurri Seitan ($18.99), which was marinated in chimichurri sauce, grilled and served with potato and parsnip mash, sesame-glazed baby carrots and a dousing of shallot gravy.

Cleo: Seitan is one of my favourite dishes, so I was so excited to see it on the menu. For those not familiar with seitan, it is a concentrated form of plant protein made from vital wheat gluten. It is naturally low carb, low fat, and high in protein. The seitan was marinated in a chimichurri sauce, grilled and served with roast carrots and a potato and parsnip mash. To top it off, the dish was drenched in a creamy vegan mushroom gravy and completed with a dollop of homemade pesto. 

Gigi: The seitan was much lighter than I was expecting — it had a slight bounce to it and a pretty neutral flavour. For me, the star of the show was actually the potato and parsnip mash. It had a flavor that can only be described as buttery. Surprised that this was completely vegan, we asked about how it was done and were told the chef uses soy butter to achieve this effect. It was very well executed.

Our second main was the Jamaican Jerk Tempeh ($19.99). As hinted by the name, it was jerk-marinated, pan-seared tempeh which was served with citrus-flavored braised yams, pickled slaw, and charred Brussels sprouts.

Cleo: The tempeh was incredibly well done. It had a bite to it, but was still dry and tender (a feat for tempeh). I liked how thick the slices were and the umami taste of liquid aminos, which came through with each bite. This dish was best when you had a little bit of everything in one bite: pan-seared tempeh, crunchy pickled cabbage, citrus braised yams and glazed Brussels sprouts, topped with a creamy herb sauce. It was a nourishing, balanced dish that I knew would keep me full for hours.

Gigi: I don’t have much to add here, really. I suppose I would say if you’re looking for a jerk chicken substitute, that’s definitely not what this is. However, if you’re looking for a really well-executed tempeh dish, with some tasty jerk seasoning flavor coming through (I enjoyed the hint of cinnamon), then this is the choice for you.

Our final main was the Nutty Lasagna ($19.99), which features layers of red bell pepper, zucchini, onions, eggplant, herb vegan ricotta cheese, lasagna noodles, and soy mozzarella. To top it off, the lasagna is drenched in a pomodoro sauce with basil pesto.

Cleo: I thoroughly enjoyed the nutty lasagna. While on the pricier side for the simplicity of the dish, it was a quintessential comfort dish. However, unlike typical comfort food, it did not leave me feeling sluggish. The lasagna sheets were quite soft, though their corners did retain some bite. As a vegetable lover, I found the ratio of vegetables to cheese and lasagna perfect. The lasagna was filled with large chunks of vegetables. The melt-in-your-mouth sautéed onions, eggplant, and portobello mushroom slices were well complemented by the thick slices of chargrilled zucchini and bell peppers, which retained a bite to them. The lasagna was drenched in a thick, sweet pomodoro sauce which tasted fresh and homemade. The base of the lasagna was smeared with a garlicky, nutty fresh pesto and the entire dish was topped with basil oil. What made this lasagna a step above the rest for me was the herb vegan ricotta cheese and the soy mozzarella. While the ricotta cheese was not heavily featured in the dish, the soy mozzarella was surprisingly my favourite part of the dish. It has the benefit of always acting like freshly melted cheese and has a subtly sweet flavour. I would not have been able to tell this lasagna was dairy-free unless I was told. 

Gigi: I am not a lasagna fan so I opted out of this one.

For dessert, we indulged in the Chocolate Strawberry Cake ($7.99), which featured thick layers of chocolate cake complemented by a creamy soy-based frosting and stuffed with fresh strawberries, making it a show-stopping finale to our meal. To make things better, the thin chocolate ganache layer on top tied the dish altogether without overwhelming the flavors of the cake. Although the cake itself was a little dry, the generous layer of frosting and strawberry syrup perfectly balanced the dish.

Intrigued by the wine offerings, Gigi decided to try the Archer Roose Pinot Grigio ($14) from Friuli, Italy, a region known for its dry white wines.

Gigi: I was curious what drink options an environmentally conscious restaurant might offer. Alongside expected smoothies and juices, I was intrigued to find sustainable alcoholic options, including organic wines and seasonal local beers. What really caught my eye was their selection of Archer Roose canned wines: a growing trend I hope takes off, as cans are much lighter than glass and significantly reduce transport emissions. I tried their Pinot Grigio (opting for white over red out of caution, though if I went back I think I’d try the red to compare), and it was crisp, dry, and surprisingly indistinguishable from bottled wine. If you're curious or want a glass to pair with your meal, I definitely recommend giving one a try.

Atmosphere

Gigi: There was very fast service and friendly staff. The staff were also very knowledgeable and open to being asked about the ingredients in dishes. In general, it was an older crowd, but it was full when we got there at 6 pm on a Wednesday evening. I thought the environment was very nice, and the decor matched what you would expect from the menu.

Cleo: One of my favorite things about my experience was not the food, it was a conversation I overheard between two women at the table next to me. They were celebrating their friend’s 45th birthday and, over a piece of vegan chocolate cake, discussing how they try to alter their diet to be more environmentally friendly. They discussed the difficulties of being vegan and instead described themselves as “plant forward.” That being said, they agreed that the food at Red Lentil was so delicious that they did not feel like they were missing anything when they ate there. This conversation encapsulated everything right about a good vegan restaurant: good food, celebrations, nourishment, and easy wins for the environment. 

Overall

Cleo: For me, this place was a 9/10. I genuinely enjoyed the food a lot and savored my leftovers in the days following our visit (no food waste at Bluedot!). My favorite dishes were the lasagna and the Gobi Manchurian, but I am eager to return and try more of the menu.

Gigi: I’d give this cute spot a similar score — maybe an 8/10. On top of enjoying the dishes and drinks, I thought the atmosphere of the restaurant was very pleasant, and we had extremely quick and friendly service. Definitely worth a visit, especially if you’re looking to explore options that are good for both you and the planet!