High Protein Madras Lentils

Elevate your meal prep game with this hearty and flavorful High Protein Madras Lentils recipe! Brimming with the wholesome goodness of black lentils and kidney beans, this dish is packed with plant-based protein and infused with a rich medley of bold spices like Madras curry powder, garam masala, and cumin. Simmered to perfection in a creamy tomato and coconut milk base, these lentils are silky, aromatic, and irresistibly satisfying. Perfect for a filling vegetarian dinner, this recipe pairs wonderfully with fluffy rice or warm naan, making it a comforting and nutritious choice for any occasion. Plus, with just 15 minutes of prep and one pot required, it’s an easy and delicious way to enjoy authentic Indian-inspired flavors from the comfort of your kitchen!

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup Black lentils
• 1 cup Kidney beans, canned and drained
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 3 Garlic cloves, minced
• 1.5 cups Tomato puree
• 0.5 cup Coconut milk
• 2 tablespoons Madras curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Cumin powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Cilantro, chopped
• 2 cups Water

Directions

Step 1

Rinse the black lentils under cold water until the water runs clear. Set aside.

Step 2

In a large pot, heat olive oil over medium heat.

Step 3

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add Madras curry powder, garam masala, cumin powder, and paprika to the pot. Stir well to combine with the onion and garlic.

Step 6

Pour the tomato puree into the pot and stir to integrate with the spice mixture. Let it cook for 5 minutes, stirring occasionally.

Step 7

Add the rinsed black lentils, kidney beans, and water to the pot. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30 minutes or until the lentils are tender.

Step 9

Once the lentils are cooked, pour in the coconut milk and stir to combine.

Step 10

Season with salt and black pepper, adjusting according to taste.

Step 11

Simmer for another 5 minutes to allow the flavors to meld together.

Step 12

Turn off the heat and garnish with chopped cilantro before serving.

Step 13

Serve hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	1592.5 grams (1592.5g)

Amount per serving	% Daily Value*
Calories	1014

Total Fat 34.80g	45%
Saturated Fat 5.40g	27%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2960mg	129%
Total Carbohydrate 147.50g	54%
Dietary Fiber 43.90g	157%
Total Sugars 38.30g
Protein 43.80g	88%

Vitamin D 0IU	0%
Calcium 330mg	25%
Iron 21mg	116%
Potassium 3712mg	79%

*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: 29.0%

Protein: 16.2%

Carbs: 54.7%