40min 2 ppl
Lentil Madras
45 minutes
2 people
Medium
45 min · 10 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 18g
Carbs 52g
Fats 10g
About this dish
Red lentils cooked down into a thick, boldly spiced South Indian sauce with curry leaves, mustard seeds, and tamarind — the lentils dissolve into the Madras gravy to create a deeply satisfying, protein-rich vegan dish.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionlarge, finely diced0.5
- Garlic Clovesminced2
- Fresh Gingerfinely grated10 g
- Fresh Curry Leaves0.5 sprig (10–12 leaves)
- Fresh Corianderroughly chopped0.5 small handful
Tins & Jars
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Tamarind Paste0.5 tbsp
- Vegetable Stock400 ml
Dried Goods
- Red Lentilsrinsed150 g
Spices & Seasonings
- Mustard Seeds0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander1 tsp
- Kashmiri Chilli Powder0.75 tsp
- Ground Turmeric0.25 tsp
- Ground Cumin0.25 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil1.5 tbsp
Utensils
- Large heavy pan
- Wooden spoon
- Chef's knife
- Cutting board
- Fine grater
- Fine mesh sieve
- Measuring spoons
Method
1
Finely dice the onion, mince the garlic, grate the ginger, and roughly chop the fresh coriander. Rinse the red lentils thoroughly under cold water until the water runs clear.
Approx. 10 minutes
2
Heat the vegetable oil in a large heavy pan over medium-high heat. Add the mustard seeds and cumin seeds and sizzle until the mustard seeds pop.
Approx. 2 minutes
3
Add the curry leaves (stand back — they will splutter) and cook for 30 seconds.
Approx. 1 minutes
4
Add the diced onion and cook, stirring occasionally, until golden.
Approx. 10 minutes
5
Add the minced garlic and grated ginger. Cook, stirring constantly to prevent burning.
Approx. 2 minutes
6
Add the tomato purée, ground coriander, Kashmiri chilli powder, turmeric, and ground cumin. Cook, stirring, to toast the spices.
Approx. 2 minutes
7
Add the tinned tomatoes, tamarind paste, and vegetable stock. Stir well and bring to a boil.
Approx. 4 minutes
8
Add the rinsed red lentils. Reduce the heat to medium-low and cook, partially covered, stirring occasionally, until the lentils are completely broken down and the sauce is thick.
Approx. 20 minutes
9
Stir in the garam masala and season with salt. Add a splash of water to adjust the consistency if needed.
Approx. 1 minutes
10
Serve garnished with the chopped fresh coriander.
Approx. 1 minutes
