This post contains affiliate links.
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.
Want lentils in a creamy Tuscan sauce instead? Try my marry me lentils.
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 is calculated by Sarah Bond, degreed nutritionist, and should be taken as an estimate. For the most accurate nutritional information, calculate it using the actual ingredients in your recipe.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Hi: Do you ever have issues with canned Kidney beans being mushy??? I would love to try this recipe (I love versions I can get in restaurants) but about 10 years ago I stopped eating canned kidney beans because I kept getting mushy ones! Do you have any pointers on buying good ones or when cooking canned kidney beans?? Thank you!
I would just try different brands, they shouldn’t be overly mushy! 😀
They’re definitely soft but more digestible than any other way of preparing them. Cook your own in an Instant Pot if you want them firmer. With some onion, and a bit of sugar, they’re basically the same flavor.
I plan on making this recipe soon. Just got my black lentils today. I would love to make this in my Instant Pot. Do you have directions for that?
I don’t have directions for that, unfortunately! It’s pretty fast to make on the stove, but I do have directions for how to cook lentils in the Instant Pot that can be a good starting point 🙂
I followed the recipe for the 20 to 25 minutes but had to keep cooking until 45 minutes and even then- still hard lentils. resorted to the pressure cooker for a total of 9 minutes! my black lentils originates from India via Amazon. love the recipe, but I am going to consider presoaking and maybe exclusive use of a pressure cooker. couldn’t find black lentils easily, but my impression is they make the dish a whole lot better.
It looks delicious. Are you using canned lentils? Thanks.
Nope, you’ll only need dried lentils for this recipe! 😀
Hi. I’m from the UK, and I’m wondering what ‘half and half’ is! We don’t have anything here that I’m aware of called that.
Thanks.
I think in the UK it’s called “Single Cream”!
I’ve made this twice so far, and I plan to make it again. The guests to whom I served it gave much praise and asked for the recipe. It is very filling and delicious. An accompanying crunchy fresh salad (with raw chopped carrots, radishes, celery, etc.) provides contrasting texture to this dish’s smooth one. Economical (once these many spices are in the pantry) and nutritious, a winner in all categories.
So happy to hear it, enjoy! 😀
Mine didn’t really thicken up. Maybe reduce the broth to 3 as opposed to 4 cups??
Oh strange! You could also try cooking them uncovered to let that excess escape as steam 🙂
cooking the lentils ( urad dal) for now 35 and waiting for 45 minutes. still not soft. real urad dal / black lentils from India vuia Amazon. hmmm. hope it thickens. where did you get your black lentils?
I also got mine from Amazon! Strange, are you at elevation by chance? That would increase the time it takes.
yes, 5000 ft…
Hi, Urad dal and black lentils are different things. Urad dal requires a long soak and cooking time, surprisingly long in fact! Black/ beluga lentils are true lentils and look flatter, cook quickly. I learned this from my experience of thinking I could substitute the urad dal for black lentils, as that was what I had on hand.
Second time making it. This time I used an immersion blender prior to adding lentils. Much truer consistency to the package kind. Will continue to make and refine. Thanks!
I love to hear that you’re making it your own! That sounds great blending it. I’ll try that next time!
Hearty, tasty & filling! Served with basmati rice & warm naan. This will be added to our dinner meal rotations.
I’m so happy to hear you loved it! Enjoy! 😀
This looks so delicious!! All I need is to buy some black lentils 🙂