Madras Lentils

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Canned, solids and liquids

  1 cup, chopped or diced or 224g

• Jalapeno

  DoubleDave's Pizzaworks

  100g

• Garlic

  Raw

  3 cloves, minced or 9g

• Paprika

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Coriander leaf

  Spices, dried

  ½ tsp or 0.3g

• Fenugreek seed

  Spices

  ¼ tsp or 0.9g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Ginger

  Spices, ground

  ⅛ tsp or 0.2g

• Adzuki beans

  Mature seeds, raw

  ¾ cup or 148g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Tomato sauce

  Canned

  2 cup or 490g

• Mung beans

  Mature seeds, sprouted, raw

  1 ⅓ cup or 139g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Red wine vinegar

  1 tbsp or 15g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

Directions

1. Heat the olive oil in a 3-quart or larger pot set over medium heat. Add the onion and jalapeno; saute until onion begins to soften, about 5 to 7 minutes.
2. Add the minced garlic, paprika, cumin, coriander, fenugreek, red pepper flakes, and ground ginger. Stir well to coat the vegetables in spices. Cook for 1 to 2 minutes, until the garlic is fragrant.
3. Add the soaked adzuki beans along with the vegetable broth and tomato sauce. Bring the mixture to a boil, then reduce the heat to medium low and cook uncovered for 45 minutes.
4. Add the mung beans to the pot and allow to cook for another 45 minutes.
5. Stir in the half-and-half, tomato paste, vinegar, sugar, salt, and pepper. Taste and add more salt and pepper as needed.
6. Recipe by: The Wanderlust Kitchen (source: https://thewanderlustkitchen.com/madras-lentils/)