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With dozens of 5-star reviews, this Madras lentils recipe combines hearty lentils with a creamy tomato sauce for the perfect weeknight dinner or meal prep main! Inspired by the Tasty Bite Madras lentil pouches, it is incredibly easy, nourishing, and delicious.
save this recipe!Get ready to spice up your weeknight dinners with this mouthwatering Madras lentils recipe. It’s packed to the brim with flavor, and all comes together in just one pot.
Inspired by the Tasty Bite lentil pouches I always pick up at Costco, this protein-rich recipe doubles as an awesome meal prep recipe.
Reader rating
“Hearty, tasty & filling! Served with basmati rice & warm naan. This will be added to our dinner meal rotations.” —Colleen
Here’s what you’ll need
The ingredients for this recipe are mostly pantry staples. Jump down to the recipe card for exact measurements, this is just an overview!
- Aromatics: Yellow onion, bell pepper, garlic, and ginger lay a delicious flavor base for these lentils.
- Tomato Paste: Gives a concentrated, umami-rich flavor. I like to freeze tomato paste in small portions, so I always have the right amount on hand!
- Vegetable Broth: This serves as the base liquid, infusing the lentils with flavor and ensuring they cook to perfection (here’s how to make your own vegetable broth!).
- Black Lentils and Kidney Beans: Two times of legumes make this a vegetarian powerhouse meal.
- Half and Half: Replace it with canned coconut milk for a vegan option!
Which lentil is best?
Black lentils are my preferred choice for this recipe. They hold their shape well, providing a hearty texture that complements the creamy tomato sauce. While brown lentils can be a substitute, they tend to become softer and might not offer the same robust bite (more on lentil varieties here!).
Let’s make them!
Grab a pot and a spatula, and prepare to have your house smell amazing. It takes under 45 minutes (and most of that time is hands-off). Jump to the recipe card for the full printable instructions.
- Cook the aromatics until the smells wafting from your kitchen attract all your neighbors.
- Cook the flavor makers (tomato paste and spices) to help reduce the sourness of the tomato paste.
- Add the broth and lentils, letting those simmer until soft.
- Get your rice going; basmati or jasmine are great here.
- Finish it off with a can of kidney beans and some half & half.
Adjust the spice level
The cayenne pepper adds a subtle kick, but it’s not overly spicy. Adjust the amount to suit your taste preferences.
Meal Prep It
This recipe makes amazing meal prep thanks to the sturdy black lentils. This recipe makes 4 to 5 servings, which last for about 5 days in the fridge.
- Cook according to the instructions below.
- Cool on the counter until no longer piping hot.
- Portion into individual serving sizes and transfer to airtight containers. You can also add some rice, cilantro, and naan for maximum meal prep!
- Refrigerate until ready to enjoy.
- Microwave for 1 to 2 minutes to heat it back up.
How does this recipe compare to Tasty Bite Madras Lentils?
I love the convenience of the Tasty Bite Madras Lentil pouches! In making this recipe, I studied the ingredients listed on the pouch as inspiration for this homemade version. Here’s how this recipe compares to the store-bought version:
- Flavor: The flavor of the homemade version is very similar to the store-bought version, although we found that the store-bought version tasted a bit more like refried beans.
- Texture: The store-bought version is much more soft, while the homemade version has more bite. I prefer a more textured version, but to replicate the soft texture, you could blend the kidney beans with half and half before adding them to the pot.
topping ideas
Cilantro is my go-to topping, but here are a few other ideas.
- Chopped green onions
- A squeeze of lime juice
- A dollop of plain yogurt
Serve It With
Like many of our Indian-inspired recipes, these Madras lentils are great with:
- Homemade Naan: It’s so pillowy and soft!
- Cauliflower Rice: Great for a lower-carb option.
- Mango Lassi: Finish your meal with a refreshing treat.
Madras Lentils Recipe (Tasty Bite Copycat)
Ingredients
- 2 Tbsp unsalted butter, 28 g
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 4 cloves garlic, minced
- 2 Tbsp grated fresh ginger
- ¼ cup tomato paste, 60 g
- 2 tsp smoked paprika
- 1 tsp cumin
- ¾ tsp salt
- ½ tsp ground coriander seed
- ½ tsp cayenne pepper
- 4 cups vegetable broth, 1 L
- 1 cup dry black lentils, can sub brown lentils, 180 g
- 1 15-oz can kidney beans, drained, 425 g
- ½ cup half and half, use canned coconut milk for vegan option, 120 mL
- To serve: cilantro, naan, rice
Instructions
- Aromatics: Heat 2 Tbsp unsalted butter in a large pot or skillet over medium/high heat. Add 1 yellow onion, 1 red bell pepper, 4 cloves garlic, and 2 Tbsp grated fresh ginger. Cook until onions are soft and fragrant, 3 to 5 minutes.
- Flavor It Up: Stir in ¼ cup tomato paste, 2 tsp smoked paprika, 1 tsp cumin, ¾ tsp salt, ½ tsp ground coriander seed, and ½ tsp cayenne pepper. Cook for another 3 to 5 minutes (this will transform the tomato flavor from sour to savory).
- Lentils: Add 4 cups vegetable broth and 1 cup dry black lentils. Cover and let gently simmer until lentils are tender, about 20 to 25 minutes.
- Rice: If serving with rice, get that cooking now according to the instructions on the package.
- Finishing Touches: Remove from heat and stir in 1 15-oz can kidney beans and ½ cup half and half. Serve warm over rice, topped with cilantro and served with naan.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
I made this tonight..so delicious! I added extra kidney beans…soaked last night and subbed a whole can of coconut milk for the 1/2 and 1/2. I subbed kashmiri chili powder for the cayenne…tasted just like the package.
Thanks for the recipe 🙏
You’re very welcome, so pumped you loved it Paula!
Hello…Beginner here. I made the Madras Lentils last night. I couldn’t find black lentils locally so I went with brown. I couldn’t find coriander seeds so they were left out. I did add a tsp of garam masala simply because I like the taste and smell of it while cooking. I need to buy a grater, shredding ginger with a knife is a chore. I veered from the recipe but the finished meal was still excellent and I gave it and myself the highest award.
Thanks
I don’t see how many servings.
4 servings! 🙂
I soaked my lentils first and didn’t adjust how much broth. Mine is now a soup.
Delicious, will make this again for sure!
I only put in half a teaspoon of salt and still came out a bit too salty for my taste, depending on the stock and beans you use you might want to add only half the salt at first
Happy you enjoyed it, thanks for cooking with us!
I messed up and ordered dry black beans instead of black lentils. I decided to go on and try it anyway. This resulted in excess liquid that I had to let boil off for a bit. However, the flavors are wonderful! Way too spicy for my parents, but perfect for me! Will be trying again with the full proper recipe.
I’m so glad to hear that it worked with the black beans, Jackie. Happy eating!