With hearty lentils, kidney beans, and a crazy good creamy tomato sauce, this Madras Lentils recipe is the perfect weeknight dinner or meal prep main! Inspired by the Tasty Bite lentil pouches, this recipe is incredibly easy, nourishing, and so delicious.
½cuphalf and halfuse 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.