Madras Lentils
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“Lentils and red beans in a creamy spiced up tomato sauce. Add ground beef/turkey for a variation on chili.”
Madras Lentils
1 recipe photo
READY IN:1hr 30mins |
SERVES:2-4 |
UNITS:US |
|
Ingredients Nutrition
- 2 cups cooked lentils
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can red beans, rinsed
- 1⁄2 onion, diced
- 2 large garlic cloves
- 1 pinch salt
- cayenne
- 1⁄8 cup olive oil or 1⁄8 cup canola oil
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 2 tablespoons green chilies
- 1⁄2 cup water, as needed
- 1⁄4 cup cream, substitute
Directions
- Saute onion and garlic in some canola oil.
- Add cumin, chili powder and cayenne, stir it in with the onions and garlic for a couple minutes.
- Added a can of crushed tomatoes (not drained). This is when you add the green chilies if you use them.
- Lowered the heat and let it cook down for a bit. About 5-10min.
- Added cooked lentils (cooked from dry) and red beans, no need to add water.
- Add the salt, lowered the heat and let it cook down until it thickened.
- Added just the smallest amount (mixed into each serving of a maybe half tsp) of plain fat free greek yogurt to give it a creamier texture.
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Madras Lentils