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.

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