These madras lentils are so delicious and surprisingly easy to make! The homemade sauce is made with fresh veggies and plenty of spices for a rich flavor.

madras lentils
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I’m always looking for delicious ways to include lentils in my meals and madras lentils are a favorite! While I’ll admit that I often find myself buying the packaged kind at Trader Joe’s, this version made from scratch is so much more flavorful! This recipe combines the hearty texture of lentils with creamy coconut milk, a variety of spices, and a hint of heat from fresh peppers.

What are Madras Lentils?

Madras lentils are an Indian-inspired dish made by simmering lentils in a flavorful tomato-based sauce that is infused with spices like cumin, ginger, garlic, and curry powder. These lentils get their creamy flavor from a splash of coconut milk or heavy cream, which creates a dish that’s both satisfying and comforting.

Are Lentils Healthy?

Yes! Lentils are an excellent source of protein and fiber, making them nutritious and filling. They’re also low in fat and rich in essential vitamins and minerals, which helps keep you energized and satisfied. I love that they’re a very budget-friendly protein source. If you’re looking for other recipes, try my simple spiced lentils or my Thai red curry lentils.

Ingredients & Substitutions

  • Coconut oil– This adds a subtle flavor and helps cook the spices. You can substitute with olive oil if desired.
  • Yellow onion– This adds sweetness and savory depth to the sauce. You could substitute with white onion or two shallots.
  • Garlic and ginger– Garlic and ginger are essential for authentic flavor. You can use pre-minced garlic and ginger paste if you want to save time.
  • Jalapeño or serrano peppers– These add a spicy kick. Feel free to adjust based on your heat preference or omit if you prefer a mild flavor.
  • Tomato paste– This adds umami flavor and depth to the sauce.
  • Curry powder– This gives the dish its classic Indian-inspired flavor. You can use a mild or spicy curry powder based on your preference.
  • Vegetable broth- Choose a flavorful broth for best results. My favorite is Edward & Son’s “not chicken” broth or Better than Boullion vegetable base.
  • Lentils– Black or brown lentils work best for their texture and flavor. Red lentils break down easily and won’t maintain their shape.
  • Kidney beans– The beans add texture and extra protein. You can substitute with chickpeas or omit if preferred.
  • Heavy cream or coconut milk– Just a splash adds creaminess and balances the spice. Coconut milk makes this dish vegan-friendly, but it’s also great with heavy cream.

How to Make Madras Lentils

madras lentils veggies
Heat coconut oil in a pot and add onion and sauté for 4 minutes. Stir in garlic, ginger, and peppers. Cook for an additional 4 minutes.
madras lentils veggies
Add tomato paste and curry powder, cooking for another 2 minutes until fragrant.
madras lentils veggies
Once the veggies have softened, transfer to a blender.
madras lentils sauce
Blend with one cup of broth.
madras lentils
Transfer the mixture back to the pan.
madras lentils
Add lentils, remaining broth, and salt. Cover and simmer for 40-50 minutes.
madras lentils
Simmer until lentils are tender.
madras lentils
Stir in kidney beans.
lentils
Stir in heavy cream.
madras lentils
Adjust seasoning to taste.

How to Store Leftovers

This dish stores wonderfully and makes great leftovers! Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed. Leftovers can be refrigerated for up to 4 days or frozen for up to one month.

What to Serve with Madras Lentils

Enjoy these madras lentils with basmati rice, naan, or quinoa for a complete meal. If you want to add a fun sauce, try drizzling a little bit of zhoug sauce on top.

madras lentils
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Madras Lentils

Madras Lentils

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Indian Inspired
  • Diet: Vegetarian
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Description

These madras lentils are so delicious and surprisingly easy to make! The homemade sauce is made with fresh veggies and plenty of spices for a rich flavor.

Ingredients

Units Scale
  • 2 tablespoons coconut oil
  • 1 yellow onion, chopped
  • 2 teaspoons ground cumin
  • 1 1/2 tablespoons minced garlic
  • 1 1/2 tablespoons minced fresh ginger (or ginger paste)
  • 1 jalapeño or 2 serrano peppers, chopped
  • 1/3 cup tomato paste
  • 1 tablespoon curry powder
  • 4 cups vegetable broth
  • 1 cup black or brown lentils
  • 1 teaspoon salt (or to taste)
  • 1 15oz can kidney beans, drained
  • 1/3 cup heavy cream or full fat coconut milk

Instructions

  1. Heat the coconut oil over medium heat in a medium sized pot or Dutch oven. Once it’s melted, add the onion and cook for 4 minutes over medium heat, stirring occasionally, until soft and translucent.
  2. Add the garlic, ginger, and jalapeño pepper and continue to cook for 4-5 minutes, stirring occasionally, until the pepper begins to soften.
  3. Add the cumin, tomato paste, and curry powder and cook for 2-3 minutes, stirring often to evenly coat the onion and pepper with the tomato paste and spices.
  4. Carefully transfer the vegetable mixture to a blender or food processor and add one cup of vegetable broth. Blend until smooth.
  5. Pour the mixture back into the pot and add the lentils, the remaining vegetable broth, and salt.
  6. Bring to a boil, then reduce heat to low and simmer for 40-50 minutes or until the lentils are tender.
  7. Stir in the kidney beans and continue to cook for 2-3 minutes.
  8. Remove from heat and add in the heavy cream or coconut milk. Add additional salt to taste.