Best Madras Lentils Recipes

MADRAS LENTILS

Madras Lentils image

Slightly smoky and spicy, this vegetarian lentil dish is hearty and bold. Serve with warm naan bread or over rice for a delicious and quick weeknight meal.

Provided by Lauren

Time 1h

Number Of Ingredients 18

Ingredients

2 tablespoons unsalted butter or olive oil
1 onion, (chopped (about 1 ½ cups))
1 red bell pepper, (chopped (optional))
2 tablespoons grated fresh ginger
1 tablespoon minced fresh garlic
3 tablespoons tomato paste
2 teaspoons chili powder
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon smoked paprika
¼ teaspoon crushed red pepper flakes
4 cups low-sodium vegetable broth
1 cup dry black beluga lentils
1 (14-ounce) can red kidney beans, drained and rinsed
1 tablespoon white wine vinegar
2 teaspoons honey
Cilantro, (canned coconut milk, naan bread and/or rice for serving)

Steps:

Melt butter in a large pot or Dutch oven or medium-high heat. Add onion, pepper, ginger and garlic; cook until vegetables are softened, 4-6 minutes, stirring occasionally.
Stir in tomato paste, chili powder, garam masala, cumin, salt, paprika, and red pepper flakes; cook 1 minute.
Stir in broth and lentils, increase heat to medium-high and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and simmer until lentils are tender, stirring occasionally, about 40 minutes.
Stir in beans, vinegar, and honey; season with salt and pepper to taste.
Serve lentils over rice or with naan bread, top with cilantro and a drizzle of coconut milk or half-and-half, if using.
Store lentils in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts : ServingSize 1 ¼ cups, Calories 214 kcal, Sugar 10 g, Sodium 951 mg, Fat 6 g, SaturatedFat 4 g, Carbohydrate 31 g, Fiber 9 g, Protein 9 g, Cholesterol 15 mg

MADRAS LENTILS

Madras Lentils image

Lentils and red beans in a creamy spiced up tomato sauce. Add ground beef/turkey for a variation on chili.

Provided by jk523

Categories One Dish Meal

Time 1h30m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 cups cooked lentils
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can red beans, rinsed
1/2 onion, diced
2 large garlic cloves
1 pinch salt
cayenne
1/8 cup olive oil or 1/8 cup canola oil
1 teaspoon cumin powder
1 teaspoon chili powder
2 tablespoons green chilies
1/2 cup water, as needed
1/4 cup cream, substitute

Steps:

Saute onion and garlic in some canola oil.
Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
Lowered the heat and let it cook down for a bit. About 5-10min.
Added cooked lentils (cooked from dry) and red beans, no need to add water.
Add the salt, lowered the heat and let it cook down until it thickened.
Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.

Nutrition Facts : Calories 802.1, Fat 25.6, SaturatedFat 8.1, Cholesterol 33.2, Sodium 402.7, Carbohydrate 110.5, Fiber 34.5, Sugar 6.1, Protein 41.5

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