Madras Lentils Recipe
This creamy, flavorful madras lentils recipe is a quick and easy dish made with just six simple ingredients. It offers a comforting blend of lentils, tomatoes, and warm spices, perfect for busy weeknights or cozy family dinners.
Equipment
- Medium-sized pot with lid
- Strainer
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 1 cup red lentils rinsed and drained
- 2 cups vegetable broth or water
- 1 can 14 oz diced tomatoes (or 2 fresh tomatoes, chopped)
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon madras curry powder
- Salt and pepper to taste
- Optional: Fresh cilantro and lemon zest for garnish
Instructions
- Rinse the Lentils: Rinse red lentils under cold water until the water runs clear. Set aside.
- Sauté Aromatics: In a medium pot, sauté chopped onions and minced garlic until fragrant and soft.
- Combine Ingredients: Add rinsed lentils, vegetable broth, diced tomatoes, and madras curry powder to the pot. Stir well.
- Cook the Lentils: Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, stirring occasionally.
- Season and Serve: Once the lentils are tender and the sauce is creamy, season with salt and pepper. Garnish with fresh cilantro and lemon zest if desired. Serve hot with rice or naan.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat gently on the stovetop with a splash of broth to restore creaminess.
Freezing: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Customization: Add spinach or kale for extra greens, or a splash of coconut milk for added creaminess.
Reheating: Reheat gently on the stovetop with a splash of broth to restore creaminess.
Freezing: This dish freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Customization: Add spinach or kale for extra greens, or a splash of coconut milk for added creaminess.
