Madras Lentils Recipe
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr 50 mins
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Total Time
2 hrs
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Servings
9 Servings
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Calories
230 kcal
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Course
Main Course
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Cuisine
Indian
Madras Lentils Recipe
Description
Madras Lentils combines soaked adzuki beans and mung beans simmered in vegetable broth with tomato sauce and a mixture of warm spices like cumin, paprika, coriander, fenugreek, and red pepper flakes. The dish is finished with half-and-half, tomato paste, red wine vinegar, and seasoning for a complex, hearty flavor and creamy texture. Cooking in stages allows each type of bean to reach the proper tenderness without overcooking.
The flavor melds spicy, earthy, and tangy notes with a creamy consistency that complements the bite of the beans. The use of both tomato sauce and tomato paste adds depth, while the optional cilantro garnish offers fresh herbal contrast. Served alongside steamed rice or flatbread, it makes a satisfying meal.
According to the notes, leftovers keep well refrigerated for several days and freeze well for a few months. Reheating gently with some water helps maintain the texture and prevents sticking. Coconut milk can be used as a vegan substitute for half-and-half, making the dish adaptable to dietary preferences.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup yellow onion diced
- 1 jalapeño seeded, stemmed, and diced
- 3 cloves garlic minced
- 2 teaspoons paprika
- 1 1/2 teaspoons cumin ground
- 1/2 teaspoon ground coriander
- 1/4 teaspoon fenugreek
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon ground ginger
- 3/4 cup adzuki beans soaked overnight, dry
- 1 quart vegetable broth
- 1 tomato sauce 8-ounce can
- 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 black pepper freshly ground
- cilantro optional garnish
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.
Notes
- To store, cool Madras Lentils to room temperature before refrigerating in airtight containers for up to 3-4 days.
- For longer storage, freeze in sealed containers or bags for 2-3 months and thaw overnight before reheating gently with added water.
- Coconut milk can be substituted for half-and-half to make the dish vegan-friendly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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