Madras Lentils Sheila's version

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 207.6
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 550.3 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 15.9 g
  • Protein: 13.9 g

View full nutritional breakdown of Madras Lentils Sheila's version calories by ingredient


A version of Madras lentils along Tasty Bites style A version of Madras lentils along Tasty Bites style
Number of Servings: 8


    2 cups green Lentils (dry)
    1.5 cup Beans, red kidney (1/3 cup dry)
    1 large Onions, raw
    8 cloves Garlic
    3 cup 365 Organic Diced Tomatoes
    6 tsp Cumin (ground) (by IVORYGRL1)
    3 tsp Turmeric, ground
    1 tsp Pepper, red or cayenne
    4 serving Himalayan Pink Salt - Trader Joe's 1/8 tsp (by FRESHAIRE1)
    .3 cup Green Chili Peppers, canned
    3 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
    1 tbsp Chili powder


Soak and cook lentils and beans if using dry
Sauté onion and garlic in some coconut 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.
serve with fresh cilantro leaves and FF Plain greek yogurt over cooked brown rice or cooked quinoa

Serving Size: Makes 8 - 10 servings

Number of Servings: 8

Recipe submitted by SparkPeople user SIRDOG.