madras lentils

This Madras Lentils recipe is an easy, delicious vegetarian curry with a combination of lentils and kidney beans in a crazy-delicious tomato cream sauce.

Madras Lentils

tbsp oil

butter

onion (finely chopped (340 g/12 oz))

tsp kosher salt (divided use)

tbsp cumin seeds ((or 1 tsp ground))

jalapeno

garlic ((9 large cloves garlic))

tbsp ginger

cayenne powder

turmeric

tomato paste

water

540 mL can brown lentils ((18 oz))

540 mL can red kidney beans ((18 oz))

heavy whipping cream

cilantro

Heat oil and butter in a large dutch oven over medium-high heat. Add onion and 1 tsp of the salt. Cook until onion is soft and golden, about 10 minutes (longer if onion was fridge-cold or not super-finely chopped). Stir frequently and reduce heat if it starts charring. It should be translucent and almost caramelized.

Reduce heat to medium and stir in cumin seeds, cooking until they smell fragrant (about a minute).

Add chili, garlic and ginger and remaining spices and cook a minute more.

Add tomato paste and cook a few minutes until it turns a shade darker and the oil shimmers on top.

Stir in the water, lentils, beans, cream and remaining 1 tsp salt.

Reduce heat to low simmer, covered, at least 10 minutes. (If you have time to simmer longer, the flavour gets even better with time. Use 1 cup water instead of ½ cup because it will thicken up quite a bit, then simmer up to 1 hour, stirring every now and then.)

Stir in cilantro and serve.

https://content.jwplatform.com/videos/jYPnccOL.mp4

FE - Madras Lentils - Rectangle.mp4

With over a dozen 5-star reviews, this Madras lentils recipe combines hearty lentils with a creamy tomato sauce for the perfect weeknight dinner or meal prep main! Inspired by the Tasty Bite Madras lentil pouches, it is incredibly easy, nourishing, and delicious.

Madras Lentils Recipe (Tasty Bite Copycat)

Tbsp unsalted butter (28 g)

yellow onion (finely diced)

red bell pepper (finely diced)

garlic (minced)

Tbsp ginger

tomato paste (60 g)

tsp smoked paprika

tsp cumin

salt

½ tsp ground coriander seed

cayenne pepper

vegetable broth (1 L)

dry black lentils

kidney beans (drained, 425 g)

½ cup half and half (use canned coconut milk

To serve: cilantro, naan, rice

Aromatics: Heat 2 Tbsp unsalted butter in a large pot or skillet over medium/high heat. Add 1 yellow onion, 1 red bell pepper, 4 cloves garlic, and 2 Tbsp grated fresh ginger. Cook until onions are soft and fragrant, 3 to 5 minutes.

Flavor It Up: Stir in ¼ cup tomato paste, 2 tsp smoked paprika, 1 tsp cumin, ¾ tsp salt, ½ tsp ground coriander seed, and ½ tsp cayenne pepper. Cook for another 3 to 5 minutes (this will transform the tomato flavor from sour to savory).

Lentils: Add 4 cups vegetable broth and 1 cup dry black lentils. Cover and let gently simmer until lentils are tender, about 20 to 25 minutes.

Rice: If serving with rice, get that cooking now according to the instructions on the package.

Finishing Touches: Remove from heat and stir in 1 15-oz can kidney beans and ½ cup half and half. Serve warm over rice, topped with cilantro and served with naan.

This sh$t is spot on!!!!! Delish and costs about $2 to make. Thank you so much for posting this!!

Great recipe! I have been looking for something more affordable than buying the packets. Do you have the grams amount of a serving to track calories ? Thanks!

These haven't softened after an hour of simmering. I'm using black lentils (urad dal). Taste (so far) is good..

I'm new to cooking and have been trying lots of recipes to get better. This recipe was so, so good; it was an instant confidence boost! I came back to let you know here how great it is, because after a few recent cooking fails I've gained even greater appreciation for this recipe. When I just want to make something safe and easy that will last me several days, this is my go-to. It's become my Ol' Reliable. Thank you so much for your work in putting this together, I greatly appreciate it!

Hearty, tasty &amp; filling! Served with basmati rice &amp; warm naan. This will be added to our dinner meal rotations.

Second time making it. This time I used an immersion blender prior to adding lentils. Much truer consistency to the package kind.  Will continue to make and refine. Thanks!

https://www.youtube.com/watch?v=hCUYuVv75W0

With hearty lentils, kidney beans, and a crazy good creamy tomato sauce, this Madras Lentils recipe is the perfect weeknight dinner or meal prep main! Inspired by the Tasty Bite lentil pouches, this recipe is incredibly easy, nourishing, and so delicious.

Grab the full written recipe here: https://www.liveeatlearn.com/madras-lentils/

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This Madras Lentils recipe is so good you will want to whip up a big pot and stock your freezer with a week&#x27;s worth of lunches!

Madras Lentils Recipe

extra virgin olive oil

onion

jalapeno (seeded, stemmed, and diced)

paprika

cumin

coriander

fenugreek

red pepper flakes

ginger

dry adzuki beans (soaked overnight)

vegetable broth

tomato sauce

mung beans

half-and-half*

red wine vinegar

sugar

black pepper

Optional garnish with cilantro

Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; sauté until the onion begins to soften, about 5 to 7 minutes.

Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.

Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium-low and cook uncovered for 45 minutes.

Add the mung beans to the pot and allow them to cook for another 45 minutes.

Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.

Optionally garnish with cilantro. Serve this hearty soup with rice and/or Naan flatbreads.

I thought this had a really wonderful blend of flavors. I too had a bit of trouble getting the mung beans to soften in the allotted 45 minutes, but ran out of time, so they were a bit "al dente."  I also had to add around 2 cups of water to the pot when I added the mung beans because the liquid had cooked down so much. I will soak the mung beans next time and hopefully that will shorten the cooking time. I could not find fenugreek at any of my grocery stores, so didn't add any. I will order some online and try again. Thanks for this yummy meal. I will definitely be making this again.

Thanks, Linda! I had fun writing it. These quantities - and yes, I added a pkg of Tasty Bites again - make about 5-6 servings or 3 nights’ of dinners, depending on how hungry we are. I’m looking forward to trying some of your other recipes. Have you tried anything from Tunisia, our Peace Corps country, or from Algeria, where we also lived?

BTW, I bought fenugreek. I remember the smell from the spice souks in Tunis.

I really get irritated with people who make a bunch of changes to a recipe  then give it only  2-3 stars because “it just didn’t taste good…” Argh! I had to make changes to this recipe for reasons explained below, but am giving it FIVE REALLY BIG STARS because it’s so versatile! Also, please note that I decided to make this at 5:00pm, so used what I had on hand…

Background: I will be 80 on my next birthday and have been dealing with RA for over 50 years, so have Halloween hands; I don’t chop veggies unless absolutely necessary. I’m married to a Dutchman with a healthy dose of Indonesian who was a child POW during WWII; he’s a confirmed carnivore as a result - but one who can no longer eat the spicy Indonesian food he used to love. (FYI, we met in the Peace Corps, hence our comfort with compromises and versatile recipes.) So, here is my compromise, and given the first ingredient, these are obviously no longer “Madras” Lentils - or even, come to think of it,  “Lentils”… :)

* 1 lb ground beef
* 1 container Trader Joe’s mirepoix - chopped onions, celery and carrots. (So I don’t have to - and a little celery and carrots never hurt.)
* NO jalapeños or red pepper flakes. (See “husband” above. I add on the side for me.)
* All the spices except fenugreek, which I didn’t have. 
* 1 can Red Gold stewed tomatoes. (No tomato sauce or paste in the pantry.)
* 1 can cannellini beans. (Ditto re adzuki and mung beans in pantry.)
* Vinegar, sugar,  S&amp;P as in recipe. 
* No H&amp;H because I was out, but will get some and add to leftovers tomorrow. 

We really enjoy this! AND, the last time I made it, I added a pouch of the Tasty Bite originals to stretch the yield a bit. Now THAT is gilding the lily!

https://content.jwplatform.com/videos/swJTv5Gz.mp4

This Madras Lentils recipe is so good you will want to whip up a big pot and stock your freezer with a week&#39;s worth of lunches!

Top 3 madras lentils recipes from across the web

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Madras Lentils

Madras Lentils Recipe (Tasty Bite C...

Madras Lentils Recipe

Top 3 madras lentils recipes from across the web

The most viewed madras lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Madras Lentils

Madras Lentils Recipe (Tasty Bite C...

Madras Lentils Recipe

The most viewed madras lentils recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine