Meet Red Lentil Chef & Owner Pankaj Pradhan

Q: What inspired you to start Red Lentil?

I've always had a passion for food and its unique ability to bring people together. My background in hospitality and travel played a big role in shaping my approach to the restaurant business. 

After traveling extensively and experiencing a variety of cuisines, I realized that there was a gap in accessible, vibrant vegetarian and vegan food. Red Lentil was born out of a desire to show that plant-based cuisine can be creative, delicious, and comforting—not just for vegans or vegetarians, but for everyone in Beantown.

Q: What does vegetarian/vegan cooking mean to you personally?

For me, it’s not just about health or sustainability—it's also about compassion. A plant-based diet represents a cruelty-free lifestyle, which has always been a priority in my cooking. I believe we can create satisfying, flavorful meals without harming other living beings. It’s about honoring life in all forms while still enjoying rich, diverse flavors.

Q: What are some of the challenges you’ve faced in launching and running Red Lentil?

Like any business, Red Lentil has faced challenges. Early on, there were misconceptions about vegan food being bland or limited, and I had to build trust within the community. Another ongoing challenge is sourcing high-quality, organic, and local ingredients while keeping the menu accessible and affordable.

We faced labor shortages and supply chain disruptions, and ingredient costs skyrocketed. Balancing rising costs with maintaining the quality and affordability of our dishes has been one of the biggest hurdles in recent years.

The challenges intensified during COVID-19. We’ve faced labor shortages, making it difficult to hire and retain staff. Supply chain disruptions have meant that ingredients aren’t always available. Inflation has drastically increased the cost of produce; we’ve seen some of our regular supplies nearly double in price. Balancing these rising costs has been one of the biggest hurdles in recent years.

Q: Your restaurant has a loyal following, with customers driving from Boston or MetroWest just to dine here. What do you think is the “magic” behind Red Lentil?

I think the magic comes from our deep passion for the food we create and the community we serve. We focus on making each dish flavorful, innovative, and visually appealing, while ensuring there’s something for everyone—whether you’re vegan, vegetarian, or simply someone looking for a delicious meal. We take pride in creating dishes that speak to all palates and dietary preferences, and I think that’s what keeps people coming back.

We're also responsive to trends, such as clean eating, functional foods, and sustainability. People are more interested in how their food is sourced and how it impacts both their health and the environment. We're constantly experimenting with new ingredients and techniques, like incorporating more gluten-free options, superfoods, and seasonal produce. Our specials reflect these trends while staying true to our core flavors and style.

Q: How do you create dishes that appeal to people who typically enjoy animal protein in their diets?

We aim to make plant-based meals that are so flavorful and satisfying that even non-vegetarians don’t feel like they’re missing out. By focusing on hearty, well-balanced dishes with rich textures and bold flavors, we can appeal to diners who typically enjoy animal proteins.

Dishes like our Apple Cider Glaze Tofu or Arancini are perfect examples—there’s depth, complexity, and that same feeling of comfort you’d get from a more traditional meal. I sometimes call dishes like these our “gateway” dishes because they can win over skeptics.

Q: How do you incorporate sustainability into Red Lentil’s philosophy?

Sustainability is at the core of what we do. We’re committed to being a fully green restaurant, aiming to eliminate all plastic by the end of this year. We work with Recircleable for our takeout containers, and encourage customers to reduce waste by signing up with them. 

Supporting local farmers and sourcing organic, sustainably grown ingredients is also a huge part of what we do. Our goals are to support the community, protect the environment, and make this planet a greener, healthier place.

Q: How have you seen Coolidge Square change over the years?

Coolidge Square has definitely evolved a lot, especially in terms of its businesses and the values of the community. We’ve seen a growing interest in wellness, healthier eating, and sustainability, which has been wonderful for a restaurant like ours. 

However, rising rents and the challenges that come with running an independent business have put some pressure on the area. Overall, though, the changes have brought a great mix of people to the area, and it’s rewarding to be part of such a vibrant, diverse community.

Q: Many people are moving toward a plant-based diet—for better health, for the planet, or both. What advice would you give to someone making that change?Start small and experiment. You don’t have to overhaul your entire diet overnight. Begin by swapping out a few meals a week with plant-based options. Focus on whole foods—vegetables, grains, legumes, and fruits—and try to be adventurous. There’s such a rich variety of flavors in the plant-based world.

And, most importantly, be patient with yourself—enjoy the process of discovering new ingredients and recipes.

You'll find Red Lentil at 600 Mount Auburn Street. My favorites: Gobi Manchurian, Ultimate Bliss Salad Bowl, and for brunch, Avocado Toast with Za’Atar Spices. Oh and the red lentil soup is great on a chilly day! Best, Nicole