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Madras Lentils Recipe

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!

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
2 hrs
Servings: 9 Servings
Calories: 230 kcal
Course: Main Course
Cuisine: Indian

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the mung beans to the pot and allow them to cook for another 45 minutes.
  5. Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.
  6. Optionally garnish with cilantro. Serve this hearty soup with rice and/or Naan flatbreads.

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

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

% 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.