Red Lentil Vegetarian & Vegan Restaurant - Watertown

The restaurant is fully vegetarian by concept; all menu items are vegetarian (no meat, poultry, fish). The kitchen is 100% dedicated to vegetarian cooking, making cross-contamination from non-vegetarian sources impossible.

Menu marks many dishes as GF (gluten-free) and offers gluten-free substitutes (tortillas, crust, bread). However, the kitchen is shared (non-GF bread served with soups, Iggy's bread explicitly noted as NOT gluten-free), and there is no indication of a dedicated fryer or prep area. Cross-contamination risk is acknowledged by the venue.

The menu marks many dishes as VG (vegan). It also states, 'All dishes can be prepared as vegan; please ask your server.' However, the kitchen handles non-vegan ingredients like eggs and dairy cheese in the same space. There is no dedicated vegan prep area. Vegan substitutes are available, but shared equipment is likely.

Menu marks 'Contains Nuts' on several dishes (e.g., Thai Peanut Noodle, Roasted Beet & Walnut, Shepherd’s Pie). The kitchen is shared and there is no dedicated nut-free area. Cross-contamination risk is present, especially from nut-containing sauces and garnishes.

The menu marks a subset of dishes as "Soy Free" and notes that some dressings are soy-free. Soy-based ingredients like tofu, soy sauce, and miso are used heavily in shared preparation, and the restaurant has no dedicated soy-free area. Cross-contamination risk is high for soy-intolerant diners.

No egg-free markings on the menu. The menu states 'All egg dishes can be prepared as vegan by substituting tofu scramble and vegan cheese', indicating staff will accommodate egg-free requests. Shared kitchen with egg-containing dishes, so cross-contamination risk exists.

No dairy-free markings on the menu. The venue offers vegan cheese substitutes for an extra charge, suggesting staff can accommodate dairy-free requests, but there is no systematic labeling. Shared kitchen with dairy ingredients (cheese, butter) is used.