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Madras Lentils

A warm and aromatic Indian-style lentil dish packed with spices, perfect for comforting weeknight dinners. Served with rice, bread, or enjoyed on its own.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried red lentils rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 can 14 oz crushed tomatoes
  • 1 tablespoon Madras curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 2 cups vegetable broth or water
  • Salt to taste
  • Fresh cilantro for garnish

Equipment

  • Large saucepan or pot
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Blender or immersion blender (optional)

Method
 

  1. Heat the coconut oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
  3. Stir in Madras curry powder, ground cumin, and turmeric. Toast spices for 30 seconds to 1 minute.
  4. Add the rinsed lentils and crushed tomatoes to the saucepan. Stir well to combine.
  5. Pour in the vegetable broth or water, stir, and bring to a boil.
  6. Reduce heat to low, cover, and simmer for 25-30 minutes until lentils are tender, stirring occasionally.
  7. Taste and adjust seasonings with salt as needed. For an extra creamy texture, blend a portion of the lentils before serving if desired.
  8. Serve hot, garnished with fresh cilantro.

Notes

Serve with rice, naan, or enjoy on its own. For extra nutrition, try adding vegetables like spinach or bell peppers during cooking.