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!
Servings: 9 Servings
Calories: 230kcal
Equipment
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup diced yellow onion
- 1 jalapeno 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
- 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.
Video
Notes
*Substitute coconut milk for vegan.
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
Serving: 1Serving | Calories: 230kcal | Carbohydrates: 35g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 317mg | Potassium: 708mg | Fiber: 8g | Sugar: 5g | Vitamin A: 240IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 3mg
