Servings: 14
Calories: 364kcal
Equipment
- Saucepan
- stirrer
Ingredients
- 1 1000 mL can of brown lentils
- 1/2 cup butter or ghee
- 2 large onion finely chopped
- 1 1000 mL can of red kidney beans
- 1 cup water
- 2 tsp kosher salt divided use
- 4 tsp cumin
- 2 tbsp finely grated ginger
- 6 tbsp minced garlic
- 2 minced jalapeno
- 2 tsp cayenne powder
- 4 tbsp tomato paste
- 1 cup heavy whipping cream
- 4 tbsp oil
- 1 cup finely chopped fresh cilantro
Instructions
- In a large saucepan, heat the oil over medium heat.
- Once heated, add the chopped onions and sauté until they are softened and fragrant, approximately 5 minutes.
- Add garlic, ginger, jalapeno and cumin to the pan. Cook for an additional 1 minute to allow the spices to blend together.
- Pour in the lentils and red kidney beans with their liquid, stirring in the tomato paste before adding 1 cup of water.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes or until lentils are soft.
- Stir in butter or ghee, cream, salt and cayenne powder. Allow the dish to simmer for another 5 minutes.
- Finally, stir in the freshly chopped cilantro and serve Lentils Madras hot!
Notes
- If you’d like to make this Lentils Madras dish vegan, opt for butter or ghee instead of heavy whipping cream.
- Feel free to adjust the amount of spices according to your taste and preference.
- To save time, cook the lentils ahead of time or use canned - To add a bit of heat to the dish, you can increase the amount of jalapenos or cayenne powder.
- Serve with a side of basmati rice or your favourite flatbread for a complete meal!
Nutrition
Calories: 364kcal
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