Ingredients for Madras Lentils
- 1 cup cooked red lentils
- Crushed Tomatoes
- 1 cup cooked red beans
- 1 medium onion, chopped
- Garlic Cloves
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon cayenne pepper
- Olive Oil
- Cumin Powder
- 1 teaspoon chili powder
- 2-3 green chilies, finely chopped (optional)
- Water
- Cream
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How to Make Madras Lentils
- Heat 1 tablespoon of canola oil in a large pot or Dutch oven over medium heat. Sauté 1 medium onion, chopped, and 2 cloves garlic, minced, until softened (about 5 minutes).
- Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 1/2 teaspoon cayenne pepper (or more, to taste). Stir well and cook for 2 minutes, until fragrant.
- Add one (28 ounce) can of crushed tomatoes.
- Add 2-3 green chilies, finely chopped (optional).
- Reduce heat to low, cover, and simmer for 15-20 minutes, allowing the sauce to thicken slightly.
- Stir in 1 cup cooked red lentils and 1 cup cooked red beans. (No need to add extra water).
- Season with 1 teaspoon salt (or to taste). Continue to simmer, uncovered, for 10-15 minutes, or until the sauce has reached your desired consistency.
- Stir in 1 tablespoon plain, fat-free Greek yogurt for extra creaminess. (Optional)
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
24g
Fat
40g
Carbs
36g
