Madras Lentils Recipe
User Reviews
4.5
1,137 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
1 hr 10 mins
-
Total Time
2 hrs
-
Servings
9 Servings
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Calories
230 kcal
-
Course
Main Course
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Cuisine
Indian
Madras Lentils Recipe
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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's worth of lunches!
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion
- 1 Jalapeño seeded, stemmed, and diced
- 3 cloves garlic minced
- 2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fenugreek
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground ginger
- 3/4 cup dry adzuki beans soaked overnight
- 1 quart vegetable broth
- 1 8-ounce can tomato sauce
- 1 1/3 cup mung beans
- 1/2 cup half-and-half*
- 3 tablespoons tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional garnish with cilantro
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Instructions
- 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.
Equipments used:
Notes
- *Substitute coconut milk for vegan.
- Storage Info:
- Storage Info:
- To store Madras Lentils, allow them to cool to room temperature, then transfer them into airtight containers. When stored properly in the refrigerator, Madras Lentils can stay good for up to 3-4 days. For longer storage, you can freeze them in airtight freezer-safe containers or resealable bags for about 2-3 months. To reheat, simply thaw frozen Madras Lentils in the refrigerator overnight and then gently heat them on the stove over medium-low heat. Add a splash of water to prevent sticking. Occasionally stir until they heat through, maintaining their flavors and consistency.
Nutrition Information
Show Details
Serving
1Serving
Calories
230kcal
(12%)
Carbohydrates
35g
(12%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
5mg
(2%)
Sodium
317mg
(13%)
Potassium
708mg
(20%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
240IU
(5%)
Vitamin C
8mg
(9%)
Calcium
79mg
(8%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 9Servings
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 230kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 317mg | 13% |
| Potassium | 708mg | 15% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 79mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
1,137 reviews
Excellent
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