Indian Madras Lentils Recipe

  Brown Lentils, red beans, and spices in a creamy tomato Sauce

Ingredients:

2 lbs brown lentils

4 cans diced tomatoes (15 oz each can)

2 cans light red kidney beans (15oz each can)

2 large onions, diced 

8 garlic cloves, chopped - or 1 tbsp garlic powder

6 Tbsp cumin powder

2 Tbsp chili powder

2 tsp ginger powder

1 cup butter

2 cups heavy cream - or 1 can evaporated milk 14 oz

Simmer lentils, tomatoes, onions, and garlic in water for 2 hours. 

Use an immersion blender to make lentils smooth. 

Add spices, red beans, butter, and heavy cream. Simmer on low for 30 min. 

Serve as a soup or over brown hot rice with lots of fresh toppings. 

Toppings: 

cilantro

green onion

finely diced white onion

juice from one lemon wedge