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4.88 from 16 votes
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By: Sarah Bond 26 Comments
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With hearty lentils, kidney beans, and a crazy good creamy tomato sauce, this Madras Lentils recipe is the perfect weeknight dinner or meal prep main! Inspired by the Tasty Bite Madras Lentils pouches, this recipe is incredibly easy, nourishing, and so delicious.
Get ready to spice up your weeknight dinners with this mouthwatering Madras Lentils recipe.
Inspired by the Tasty Bite lentil pouches I always pick up at Costco, it brings together hearty lentils and kidney beans in a rich, creamy tomato sauce.
Why you’ll love These Lentils
- They’re packed to the brim with flavor
- They’re ready in one pot on the stove
- They’re incredibly filling (thanks to all that protein and fiber!)
- They’re great for meal prepping
Madras Lentil Ingredients
The ingredients for this recipe are mostly pantry staples, and they all come together into pure lentil bliss.
- Unsalted Butter: We’ve reduced the butter compared to many dishes for Madras lentils you may see online, using just enough to saute our aromatics!
- Aromatics: Yellow onion, bell pepper, garlic, and ginger lay a delicious flavor base for these lentils.
- Tomato Paste: Gives a concentrated, umami-rich flavor. I like to freeze tomato paste in small portions so I always have the right amount on hand!
- Smoked Paprika, Cumin, Ground Coriander Seed, Cayenne Pepper: These spices collectively create the signature Madras flavor profile, offering smokiness, warmth, and a hint of citrusy zest.
- Vegetable Broth: Serves as the base liquid, infusing the lentils with flavor and ensuring they cook to perfection (here’s how to make your own vegetable broth!)
- Black Lentils: Provide a hearty, protein-rich component that’s quintessential to the dish.
- Kidney Beans: Offer additional texture and protein, making the dish even heartier.
- Half and Half: Creates a creamy, luscious texture that beautifully balances the spices. Replace it with canned coconut milk for a vegan option!
Which type of lentil is best?
For this Madras Lentils recipe, black lentils are the star. They hold their shape well, providing a hearty texture that complements the creamy tomato sauce. While brown lentils can be a substitute, they tend to become softer and might not offer the same robust bite (more on lentil varieties here!)
How to make Madras Lentils
Grab a pot and a spatula and prepare to have your house smelling amazing. It takes under 45 minutes (and most of that time is hands-off). To make these lentils you’ll basically just:
- Cook the aromatics until the smells wafting from your kitchen attract all your neighbors
- Cook the flavor makers (tomato paste and spices) to help reduce the sourness of the tomato paste
- Add the broth and lentils, letting those simmer until soft
- Get your rice going, basmati or jasmine are great here
- Finish it off with a can of kidney beans and half & half
Meal Prep It
These Madras lentils make amazing meal prep thanks to the sturdy black lentils. This recipe makes 4 to 5 servings, which last for about 5 days in the fridge. To meal prep this recipe:
- Cook according to these instructions
- Cool on the counter until no longer piping hot
- Portion into individual serving sizes and transfer to airtight containers
- Refrigerate until ready to enjoy
- Microwave for 1 to 2 minutes to heat it back up, making sure to bring along some rice, cilantro, and naan for maximum meal prep yum!
How does this recipe compare to Tasty Bite Madras Lentils?
I love the convenience of the Tasty Bite Madras Lentil pouches! In making this recipe, I studied the ingredients listed on the pouch as inspiration for the ingredients in this homemade version. Here’s how this recipe compares to the store bought version:
- Flavor: The flavor is very similar between the store bought and homemade version, although we found that the store bought version tasted a bit more like refried beans.
- Texture: The texture of the store bought version is much more soft, while the homemade version has more bite to it. I prefer to more textured version, but to replicate the soft texture, you could blend the kidney beans with the half and half before adding them to the pot.
Common Questions
Are Madras lentils spicy?
The cayenne pepper adds a subtle kick, but it’s not overly spicy. Adjust the amount to suit your taste preferences.
Can I prepare this in advance?
Yes, this recipe reheats well. Store it in an airtight container in the refrigerator for up to five days, and reheat on the stovetop or in the microwave.
What are some optional toppings?
Besides cilantro, you can sprinkle some chopped green onions, a squeeze of lime juice, or a dollop of yogurt for extra flavor.
Serve It With
Like many of our Indian-inspired recipes, these Madras lentils are great with:
- Homemade Naan – so pillowy and soft!
- Cauliflower Rice – for a lower carb option
- Mango Lassi – for a refreshing treat
Reader rating
★★★★★
“Hearty, tasty & filling! Served with basmati rice & warm naan. This will be added to our dinner meal rotations.” —Colleen
Add your review
Madras Lentils Recipe (Tasty Bite Copycat)
4.88 from 16 votes
Prep: 5 minutes minutes
Cook: 40 minutes minutes
Total: 45 minutes minutes
Author: Sarah Bond
Calories: 302kcal
Servings: 4 servings
Print Rate
With hearty lentils, kidney beans, and a crazy good creamy tomato sauce, this Madras Lentils recipe is the perfect weeknight dinner or meal prep main! Inspired by the Tasty Bite lentil pouches, this recipe is incredibly easy, nourishing, and so delicious.
Ingredients
- 2 Tbsp unsalted butter 28 g
- 1 yellow onion finely diced
- 1 red bell pepper finely diced
- 4 cloves garlic minced
- 2 Tbsp grated fresh ginger
- ¼ cup tomato paste 60 g
- 2 tsp smoked paprika
- 1 tsp cumin
- ¾ tsp salt
- ½ tsp ground coriander seed
- ½ tsp cayenne pepper
- 4 cups vegetable broth 1 L
- 1 cup dry black lentils can sub brown lentils, 180 g
- 1 15-oz can kidney beans drained, 425 g
- ½ cup half and half use canned coconut milk for vegan option, 120 mL
- To serve: cilantro, naan, rice
Instructions
Aromatics: Heat 2 Tbsp unsalted butter in a large pot or skillet over medium/high heat. Add 1 yellow onion, 1 red bell pepper, 4 cloves garlic, and 2 Tbsp grated fresh ginger. Cook until onions are soft and fragrant, 3 to 5 minutes.
Flavor It Up: Stir in ¼ cup tomato paste, 2 tsp smoked paprika, 1 tsp cumin, ¾ tsp salt, ½ tsp ground coriander seed, and ½ tsp cayenne pepper. Cook for another 3 to 5 minutes (this will transform the tomato flavor from sour to savory).
Lentils: Add 4 cups vegetable broth and 1 cup dry black lentils. Cover and let gently simmer until lentils are tender, about 20 to 25 minutes.
Rice: If serving with rice, get that cooking now according to the instructions on the package.
Finishing Touches: Remove from heat and stir in 1 15-oz can kidney beans and ½ cup half and half. Serve warm over rice, topped with cilantro and served with naan.
Nutrition Information
Serving: 1serving (without rice or naan) Calories: 302kcal (15%) Carbohydrates: 35.9g (12%) Protein: 16.2g (32%) Fat: 11.6g (18%) Saturated Fat: 6.4g (40%) Cholesterol: 26mg (9%) Sodium: 1497mg (65%) Potassium: 1030mg (29%) Fiber: 12g (50%) Sugar: 7.2g (8%) Calcium: 125mg (13%) Iron: 4mg (22%)
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Reader Interactions
Leave a Comment
Sherri Reid says
Hi: Do you ever have issues with canned Kidney beans being mushy??? I would love to try this recipe (I love versions I can get in restaurants) but about 10 years ago I stopped eating canned kidney beans because I kept getting mushy ones! Do you have any pointers on buying good ones or when cooking canned kidney beans?? Thank you!
Reply
Sarah Bond says
I would just try different brands, they shouldn’t be overly mushy! 😀
Dave says
They’re definitely soft but more digestible than any other way of preparing them. Cook your own in an Instant Pot if you want them firmer. With some onion, and a bit of sugar, they’re basically the same flavor.
Maryb says
I plan on making this recipe soon. Just got my black lentils today. I would love to make this in my Instant Pot. Do you have directions for that?
Reply
Sarah Bond says
I don’t have directions for that, unfortunately! It’s pretty fast to make on the stove, but I do have directions for how to cook lentils in the Instant Pot that can be a good starting point 🙂
Eric W Stonebraker says
I followed the recipe for the 20 to 25 minutes but had to keep cooking until 45 minutes and even then- still hard lentils. resorted to the pressure cooker for a total of 9 minutes! my black lentils originates from India via Amazon. love the recipe, but I am going to consider presoaking and maybe exclusive use of a pressure cooker. couldn’t find black lentils easily, but my impression is they make the dish a whole lot better.
Elise says
It looks delicious. Are you using canned lentils? Thanks.
Reply
Sarah Bond says
Nope, you’ll only need dried lentils for this recipe! 😀
Hilary Kane says
Hi. I’m from the UK, and I’m wondering what ‘half and half’ is! We don’t have anything here that I’m aware of called that.
Thanks.Reply
Sarah Bond says
I think in the UK it’s called “Single Cream”!
Beevo says
I’ve made this twice so far, and I plan to make it again. The guests to whom I served it gave much praise and asked for the recipe. It is very filling and delicious. An accompanying crunchy fresh salad (with raw chopped carrots, radishes, celery, etc.) provides contrasting texture to this dish’s smooth one. Economical (once these many spices are in the pantry) and nutritious, a winner in all categories.
Reply
Sarah Bond says
So happy to hear it, enjoy! 😀
Kristina Lyren says
Mine didn’t really thicken up. Maybe reduce the broth to 3 as opposed to 4 cups??
Reply
Sarah Bond says
Oh strange! You could also try cooking them uncovered to let that excess escape as steam 🙂
eric says
cooking the lentils ( urad dal) for now 35 and waiting for 45 minutes. still not soft. real urad dal / black lentils from India vuia Amazon. hmmm. hope it thickens. where did you get your black lentils?
Reply
Sarah Bond says
I also got mine from Amazon! Strange, are you at elevation by chance? That would increase the time it takes.
eric says
yes, 5000 ft…
Linda says
Hi, Urad dal and black lentils are different things. Urad dal requires a long soak and cooking time, surprisingly long in fact! Black/ beluga lentils are true lentils and look flatter, cook quickly. I learned this from my experience of thinking I could substitute the urad dal for black lentils, as that was what I had on hand.
Anne says
Second time making it. This time I used an immersion blender prior to adding lentils. Much truer consistency to the package kind. Will continue to make and refine. Thanks!
Reply
Sarah Bond says
I love to hear that you’re making it your own! That sounds great blending it. I’ll try that next time!
colleen says
Hearty, tasty & filling! Served with basmati rice & warm naan. This will be added to our dinner meal rotations.
Reply
Sarah Bond says
I’m so happy to hear you loved it! Enjoy! 😀
Kim Kendall says
This looks so delicious!! All I need is to buy some black lentils 🙂
Reply
Steve hudson says
I forgot to add the half and half and it was still delicious
Reply
Ann Gearty says
I I love your recipes, but unfortunately I cannot eat tomatoes due to gout, but I don’t know what else to use in place of tomatoes, maybe you could help me.
Reply
Sarah Bond says
For this recipe you just need a savory element to replace it! Miso paste could work!
