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
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- 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
- 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.
- Add the garlic, ginger, and jalapeño pepper and continue to cook for 4-5 minutes, stirring occasionally, until the pepper begins to soften.
- 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.
- Carefully transfer the vegetable mixture to a blender or food processor and add one cup of vegetable broth. Blend until smooth.
- Pour the mixture back into the pot and add the lentils, the remaining vegetable broth, and salt.
- Bring to a boil, then reduce heat to low and simmer for 40-50 minutes or until the lentils are tender.
- Stir in the kidney beans and continue to cook for 2-3 minutes.
- Remove from heat and add in the heavy cream or coconut milk. Add additional salt to taste.