Flavorful Madras Lentils Dish (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons freshly grated ginger
02 -
4 garlic cloves, chopped finely
03 -
28 grams salted butter
04 -
1 red bell pepper, chopped into small pieces
05 -
1 yellow onion, diced small
→ Spices
06 -
½ teaspoon cayenne
07 -
2 teaspoons smoked paprika
08 -
¾ teaspoon sea salt
09 -
1 teaspoon ground cumin
10 -
½ teaspoon coriander powder
11 -
60 grams concentrated tomato paste
→ Main Components
12 -
180 grams dry black lentils (or swap with brown lentils)
13 -
1 liter vegetable broth
14 -
425 grams canned red kidney beans, drained
15 -
½ cup heavy cream or coconut milk for plant-based
→ Serving
16 -
Steamed rice
17 -
Soft naan bread
18 -
Chopped fresh cilantro
# Instructions:
01 -
Melt the butter in a large skillet or saucepan on medium-high heat. Toss in the onion, bell pepper, garlic, and ginger. Stir around for about 3–5 minutes, or until the onion softens and you can smell the aroma.
02 -
Add the tomato paste, spices (paprika, cumin, salt, coriander, cayenne), and let it cook for around 3–5 minutes. This helps balance the tangy tomato taste with savory flavors.
03 -
Pour in the broth and stir in the lentils. Pop a lid on the pot and let it hang out on a gentle simmer for 20–25 minutes, or until the lentils are soft.
04 -
While your lentils cook, start making the rice if you're using it. Follow the instructions on the package for best results.
05 -
Turn off the heat and mix in the kidney beans along with the cream (or coconut milk). Spoon it over rice, sprinkle with cilantro, and serve with pieces of bread on the side.
# Notes:
01 -
This dish is hearty and flavorful, inspired by Tasty Bite's Madras Lentils.