Soy-Free Madras Lentils
Dive into the comforting depths of flavor with this Soy-Free Madras Lentils recipe, a delightful plant-based spin on a classic Indian dish. Packed with the goodness of tender red lentils, protein-rich kidney beans, and creamy coconut milk, this hearty meal is infused with an aromatic blend of warming spices like cumin, turmeric, garam masala, and coriander. A fragrant sauté of onions, garlic, and ginger sets the stage for vibrant layers of flavor, while canned tomatoes and a touch of red chili powder add a rich, tangy zest. Gluten-free and dairy-free, this dish is perfect for a nourishing weekday dinner or a flavor-packed addition to your meal prep lineup. Serve it piping hot with fluffy rice or warm flatbread, and top with fresh cilantro for the ultimate finishing touch. Ready in under an hour, this satisfying recipe promises to become a new staple in your kitchen.
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 cup cooked kidney beans
- 14 oz canned diced tomatoes
- 1 cup coconut milk
- 2 cups water
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the red lentils thoroughly in a sieve under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
Add the minced garlic and ginger and sauté for another 1-2 minutes, stirring frequently to prevent burning.
Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1 minute to toast the spices, stirring continuously.
Add the diced tomatoes (with juice) to the pot and mix well with the spices and onion mixture.
Pour in the coconut milk and the water, stirring to combine everything evenly.
Add the rinsed red lentils and salt to the pot. Stir everything together, increase the heat, and bring to a gentle boil.
Once boiling, reduce the heat to low and let the lentils simmer uncovered for 25-30 minutes or until the lentils are tender and the mixture has thickened. Stir occasionally to prevent the bottom from sticking.
Add the cooked kidney beans and cook for an additional 5 minutes, allowing the flavors to meld together.
Taste and adjust seasoning, adding more salt or spices if needed.
Garnish with fresh cilantro before serving.
Serve hot with rice or flatbread of your choice.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 2954 mg | 128% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 37.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 359 mg | 28% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 2859 mg | 61% | |
*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.
