Vegan Madras Lentils
Dive into the comforting warmth and bold flavors of Vegan Madras Lentils, a plant-based twist on the classic Indian-inspired dish. This hearty recipe combines tender brown lentils and creamy kidney beans simmered in a fragrant blend of spices like turmeric, garam masala, and cumin. Infused with rich coconut milk and tangy lime juice, it achieves a perfect balance of savory and mildly spicy flavors. Fresh cilantro adds a vibrant touch to the dish, making it as visually appealing as it is delicious. Ready in under an hour, this wholesome meal pairs beautifully with fluffy basmati rice or warm naan for those seeking a protein-packed, dairy-free delight. Perfect for meal prep or cozy weeknight dinners, Vegan Madras Lentils is your go-to recipe for bold flavors and nourishing comfort.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic
- 1 tablespoon, minced fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 14.5 ounces canned diced tomatoes
- 2 cups cooked brown lentils
- 1 cup cooked kidney beans
- 1 cup coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh cilantro
- 1 medium, juiced lime
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5-7 minutes until translucent.
Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
Add the ground cumin, coriander, turmeric, garam masala, and red chili powder. Stir to combine with the onion mixture.
Pour in the canned diced tomatoes and cook for 5 minutes, allowing the tomatoes to break down a bit.
Add the cooked brown lentils, kidney beans, coconut milk, and vegetable broth to the pot. Stir to combine.
Season with salt and black pepper.
Bring the mixture to a simmer, reduce heat to low, and cover the pot. Cook for 20 minutes, stirring occasionally.
Taste and adjust seasoning if necessary.
Stir in the chopped cilantro and lime juice just before serving.
Serve hot with rice or naan for a hearty, satisfying meal.
Nutrition Facts
Calories |
1430 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3524 mg | 153% | |
| Total Carbohydrate | 198.9 g | 72% | |
| Dietary Fiber | 60.9 g | 217% | |
| Total Sugars | 45.9 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 4187 mg | 89% | |
*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.
