High Protein Madras Lentils
Elevate your weeknight dinner game with this hearty and wholesome High Protein Madras Lentils recipe. Packed with the robust flavors of Madras curry powder, garam masala, and a touch of creamy coconut milk, this dish balances spice and comfort in every bite. Black lentils and kidney beans provide a protein-rich, plant-based foundation, making it a nourishing go-to for vegans and vegetarians alike. With just 15 minutes of prep and a simmer that gently melds spices, tomato puree, and aromatics into a luscious curry, this recipe is as easy as it is satisfying. Serve it with fluffy basmati rice or warm naan to soak up every last drop of its savory goodness. Perfect for meal prep, family dinners, or anyone craving a healthy twist on classic Madras lentils! Keywords: high-protein lentils, Madras lentils, plant-based curry, vegan dinner recipes, easy Indian-inspired meals.
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Recipe Information
Ingredients
- 1 cup Black lentils
- 1 cup Kidney beans, canned and drained
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 1.5 cups Tomato puree
- 0.5 cup Coconut milk
- 2 tablespoons Madras curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped
- 2 cups Water
Instructions
Rinse the black lentils under cold water until the water runs clear. Set aside.
In a large pot, heat olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add Madras curry powder, garam masala, cumin powder, and paprika to the pot. Stir well to combine with the onion and garlic.
Pour the tomato puree into the pot and stir to integrate with the spice mixture. Let it cook for 5 minutes, stirring occasionally.
Add the rinsed black lentils, kidney beans, and water to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes or until the lentils are tender.
Once the lentils are cooked, pour in the coconut milk and stir to combine.
Season with salt and black pepper, adjusting according to taste.
Simmer for another 5 minutes to allow the flavors to meld together.
Turn off the heat and garnish with chopped cilantro before serving.
Serve hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
1014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2960 mg | 129% | |
| Total Carbohydrate | 147.5 g | 54% | |
| Dietary Fiber | 43.9 g | 157% | |
| Total Sugars | 38.3 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 330 mg | 25% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 3712 mg | 79% | |
*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.
