Slightly smoky and spicy, this vegetarian lentil dish is hearty and bold. Serve with warm naan bread or over rice for a delicious and quick weeknight meal.
- 2 tablespoons unsalted butter or olive oil
- 1 onion, chopped (about 1 ½ cups)
- 1 red bell pepper, chopped (optional)
- 2 tablespoons grated fresh ginger
- 1 tablespoon minced fresh garlic
- 3 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon garam masala (optional)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flakes
- 4 cups low-sodium vegetable broth
- 1 cup dry black beluga lentils
- 1 (14-ounce) can red kidney beans, drained and rinsed
- 1 tablespoon white wine vinegar
- 2 teaspoons honey
- Cilantro, canned coconut milk, naan bread and/or rice for serving
Melt butter in a large pot or Dutch oven or medium-high heat. Add onion, pepper, ginger and garlic; cook until vegetables are softened, 4–6 minutes, stirring occasionally.
Stir in tomato paste, chili powder, garam masala, cumin, salt, paprika, and red pepper flakes; cook 1 minute.
Stir in broth and lentils, increase heat to medium-high and bring mixture to a simmer. Reduce heat to medium-low, partially cover, and simmer until lentils are tender, stirring occasionally, about 40 minutes.
Stir in beans, vinegar, and honey; season with salt and pepper to taste.
Serve lentils over rice or with naan bread, top with cilantro and a drizzle of coconut milk or half and half (optional).
Store lentils in an airtight container in the refrigerator for up to 5 days.
Make it more traditional: You can use black glam/whole urad in place of the black beluga lentils, just be sure to soak the dry lentils 8 hours before using. Drain and rinse, and use as directed in the recipe. You can also leave out the red bell pepper and add a minced jalapeño or serrano.
Lentil options: If you can’t find black beluga lentils, you can also use green or brown lentils. Decrease the cook time by 5 or 10 minutes and check it frequently towards the end of cooking.
Make it vegan: use olive oil instead of butter and use sugar or maple syrup instead of honey.
- Serving Size: 1 ¼ cups
- Calories: 214
- Sugar: 10g
- Sodium: 951mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 15mg
Keywords: Madras Lentils, Dal Maharani, Dal Makhani