Soy-Free Madras Lentils

Warm, comforting, and entirely soy-free, this Madras Lentils recipe reimagines the classic Indian-inspired dish with wholesome red lentils, creamy coconut milk, and protein-packed kidney beans. Infused with a medley of aromatic spices like cumin, garam masala, and turmeric, this vibrant dish delivers a rich, bold flavor profile. Perfect for weeknight dinners, it comes together in just under an hour and pairs beautifully with fluffy rice or warm flatbread. Whether you're looking for a plant-based main course or a hearty side, this one-pot wonder is a nourishing gluten-free and dairy-free option that's sure to please. Garnished with fresh cilantro, it’s a flavorful journey you’ll want to savor again and again!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the red lentils thoroughly in a sieve under cold water until the water runs clear. Set aside.

Step 2

In a large pot or Dutch oven, heat the olive oil over medium heat.

Step 3

Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.

Step 4

Add the minced garlic and ginger and sauté for another 1-2 minutes, stirring frequently to prevent burning.

Step 5

Stir in the cumin, coriander, turmeric, garam masala, and red chili powder. Cook for 1 minute to toast the spices, stirring continuously.

Step 6

Add the diced tomatoes (with juice) to the pot and mix well with the spices and onion mixture.

Step 7

Pour in the coconut milk and the water, stirring to combine everything evenly.

Step 8

Add the rinsed red lentils and salt to the pot. Stir everything together, increase the heat, and bring to a gentle boil.

Step 9

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.

Step 10

Add the cooked kidney beans and cook for an additional 5 minutes, allowing the flavors to meld together.

Step 11

Taste and adjust seasoning, adding more salt or spices if needed.

Step 12

Garnish with fresh cilantro before serving.

Step 13

Serve hot with rice or flatbread of your choice.

Nutrition Facts

Serving size	(1677.6g)

Amount per serving	% Daily Value*
Calories	1077.4

Total Fat 44.0g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 6.1g
Cholesterol 7.9mg	0%
Sodium 2953.9mg	0%
Total Carbohydrate 136.8g	0%
Dietary Fiber 39.8g	0%
Total Sugars 37.4g
Protein 40.9g	0%

Vitamin D 0IU	0%
Calcium 358.9mg	0%
Iron 19.3mg	0%
Potassium 2859.4mg	0%

*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.

Source of Calories

Fat: 35.8%

Protein: 14.8%

Carbs: 49.4%