Dairy-Free Madras Lentils
Indulge in the rich and aromatic flavors of Dairy-Free Madras Lentils, a hearty, plant-based twist on the classic Indian-inspired dish. Perfect for vegan and lactose-free diets, this recipe combines tender lentils simmered in a creamy coconut milk base with layers of warmth from spices like garam masala, cumin, and turmeric. Fresh spinach adds a vibrant touch, while diced tomatoes and tomato paste deepen the flavor profile. Quick to prep and cooked in under an hour, these lentils are a soul-soothing option for busy weeknights or lazy weekends. Serve with fluffy rice or warm naan to enjoy a comforting, nutrient-packed meal that's as satisfying as it is wholesome! Ideal keywords: dairy-free lentils, vegan madras lentils, coconut milk lentil curry.
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Recipe Information
Ingredients
- 1 cup Green or Brown Lentils
- 2 tablespoons Olive Oil
- 1 medium Onion
- 3 cloves Garlic
- 1 inch piece Ginger
- 2 tablespoons Tomato Paste
- 1 can (14 ounces) Diced Tomatoes
- 1 cup Coconut Milk
- 1 teaspoon Cumin Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Chili Powder
- 1 teaspoon Salt
- 2 cups Spinach (fresh or frozen)
- 3 cups Water or Vegetable Broth
Instructions
Rinse the lentils under cold water until the water runs clear. Set aside.
Finely chop the onion. Mince the garlic and ginger.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Add the minced garlic and ginger and sauté for another 1-2 minutes until fragrant.
Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly.
Add the diced tomatoes, coconut milk, cumin, coriander, garam masala, turmeric, chili powder, and salt. Stir well to combine.
Add the rinsed lentils and water or vegetable broth to the pot. Stir to incorporate.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot partially and let it cook for about 30-35 minutes, or until the lentils are tender and the flavors have melded.
Stir in the spinach and cook for another 5 minutes until the spinach is wilted and incorporated. Adjust seasoning if needed.
Serve hot, garnished with fresh cilantro if desired, and enjoy your dairy-free madras lentils with rice or naan.
Nutrition Facts
Calories |
896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5973 mg | 260% | |
| Total Carbohydrate | 126.3 g | 46% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 46.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 620 mg | 48% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 4482 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
