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madras lentils

Madras Lentils Recipe

Nora Bourdeau
Madras Lentils - an easy-to-make, tasty vegetarian curry that combines lentils and kidney beans in a creamy tomato sauce. It’s made from pantry staples which makes it easy to whip up when you have nothing else in your refrigerator.
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Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 6
Calories 73 kcal

Ingredients
  

  • 1 onion
  • 2 tablespoon olive oils
  • 1 red bell pepper
  • 1 jalapeno seeded, stemmed and diced
  • 4 cloves garlic minced
  • 2 tablespoons grated ginger root
  • 3 tablespoon tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1 turmeric
  • 1 teaspoon garam masala
  • ½ red pepper flakes
  • 1 28 oz can tomatoes
  • ½ cups of water
  • 1 canned lentils
  • 1 can red kidney beans
  • 1 can of coconut milk
  • Cilantro for garnish
  • Lime Juice for garnish

Instructions
 

  • In a large pot, heat olive oil over medium heat. Add chopped onions and sauté until soft, translucent, and golden, ensuring they caramelize for added sweetness. This takes about 10 minutes with thinly sliced, room-temperature onions.
    2 tablespoon olive oils, 1 onion
  • Add diced red bell pepper, jalapeno, minced garlic, and grated ginger. Sauté until fragrant.
    1 red bell pepper, 1 jalapeno, 4 cloves garlic, 2 tablespoons grated ginger root
  • Stir in tomato paste, chili powder, smoked paprika, cumin, salt, turmeric, garam masala, and red pepper flakes. Allow the tomato paste to toast for a few minutes.
    3 tablespoon tomato paste, 2 teaspoons chili powder, 1 teaspoon smoked paprika powder, 1 teaspoon cumin, 1 teaspoon salt, 1 turmeric, 1 teaspoon garam masala, ½ red pepper flakes
  • Pour in the tomato sauce and mix well.
    1 28 oz can tomatoes
  • Add green lentils with water or use canned lentils, red kidney beans, and coconut milk. Stir to combine.
    1 canned lentils, 1 can red kidney beans, 1 can of coconut milk, ½ cups of water
  • Simmer the mixture on low heat, mostly covered with a lid. If time allows, let it simmer for up to an hour, stirring occasionally.
  • Garnish with fresh cilantro before serving.
    Cilantro, Lime Juice

Nutrition

Calories: 73kcalCarbohydrates: 7gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 467mgPotassium: 206mgFiber: 2gSugar: 3gVitamin A: 1139IUVitamin C: 32mgCalcium: 20mgIron: 1mg
Keyword One-Pot, Pantry-Staple, Plant-Based Protein, Vegetarian
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