Madras Lentils

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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: Indian

Difficulty: EASY

Prep. Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour 5 minutes

Servings: 6 Servings

Calories: 416 kcal per serving

Ingredients

1 - onion
2 tablespoons - olive oil
1 - red bell pepper
1 - jalapeno
4 cloves - garlic
2 tablespoons - ginger root
3 tablespoons - tomato paste
2 teaspoons - chili powder
1 tsp - smoked paprika powder
1 tsp - cumin
1 tsp - salt
1 - turmeric
1 tsp - garam masala
½ - red pepper flakes
1 can - tomatoes
½ cup - water
1 - canned lentils
1 can - red kidney beans
1 can - coconut milk
Cilantro
Lime Juice

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.
Add diced red bell pepper, jalapeno, minced garlic, and grated ginger. Sauté until fragrant.
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.
Pour in the tomato sauce and mix well.
Add green lentils with water or use canned lentils, red kidney beans, and coconut milk. Stir to combine.
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.

Nutrition