More Vegetarian Recipes
Madras Lentils
Madras lentils are one of my go-to comfort dishes. I simmer lentils slowly with tomatoes, garlic, ginger, and warming Madras spices until they’re soft and full of flavour. The sauce is rich and gently spiced – perfect over rice, with flatbread, or on their own as a cosy bowlful. It’s budget-friendly, filling, and packed with plant-based protein, making it a great meat-free option for weeknights or batch cooking. Simple ingredients, big flavour, and always satisfying.
Ingredients
- 2 tbsp ghee
- 1 onion, finely diced
- 1 red pepper, finely diced
- 3 cloves garlic, minced
- 2 tbsp minced ginger
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/4 tsp ground fenugreek
- 1/4 tsp ground cinnamon
- 1/4 tsp ground coriander
- 400g tinned diced tomatoes
- 1 cup lentils
- 2 cups vegetable stock
- 400g tinned red kidney beans (drained)
Instructions
- Melt the ghee in a large pot over medium heat, then add the onions and peppers and cook 4-5 minutes or until starting to soften.
- Next, add the garlic and ginger, cumin, fenugreek, cinnamon, smoked paprika, coriander, and cook an additional minute until fragrant..
- Stir through the lentils, stock and diced tomatoes and bring to a simmer. Season with a large pinch of seal salt flakes, and black pepper.
- Reduce heat to low and simmer for 45 minutes uncovered, or until the lentils are soft.
- Add the beans, and simmer for an additional 10 minutes or until the madras sauce is thick, and the lentils are tender.
- Serve with basmati rice, and poppadoms or naan.
What I Cook With
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 196Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 11mgSodium: 303mgCarbohydrates: 29gFiber: 9gSugar: 5gProtein: 10g
Please note, this nutrition information is to be used as a guide only. Nutrition information isn’t always accurate.
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Madras Lentils Recipe
The Cosy Classic I Keep Coming Back To
Many years ago, back in Australia, when I couldn’t be bothered cooking anything too energy-consuming, these madras lentils were the trick. They don’t take long to prepare, and this recipe makes plenty – enough to feed a hungry family. I used to cook them up on a Sunday and they’d feed me for a few days afterwards. Sometimes I’d serve them with soft, fluffy basmati rice and a dollop of natural yoghurt, sometimes with pilau rice, but more often than not – just by themselves.
They weren’t fancy and they weren’t trying to be – that’s the joy of this recipe. A big pot of lentils bubbling away quietly, knowing they’d keep me going for a few days. There’s just something so comforting about knowing dinner is already done. And it was the kind of food that looked after me when I didn’t have the energy to look after myself. One bowl, sometimes two, and I felt warm, full, and a little bit more human again. Simple, hearty, warming food that made me feel like I’d done something good for myself.
And here’s the confession bit. Sometimes I didn’t even bother with a bowl – I’d buy a bag of those cheeky mini papadums and scoop the lentils straight from the pot, dip-style. It’s chaotic, I know. But when the laundry’s piling up and I’ve got emails I’ve been ignoring since Friday, eating dinner like a snack feels like a small win.
Perfect for Autumn (or Anytime You Can’t Be Bothered)
As the weather starts to cool down and the wind gets that slight edge to it, madras lentils come back into regular rotation in my kitchen. It’s the kind of meal that warms you from the inside out. Not spicy in a mouth-on-fire way, but warming in that beautiful, soothing way that only proper spices can manage. It’s a hug in a bowl, but without the washing up that a roast requires.
It’s not just an autumn dish, though. I’ve eaten this in the middle of summer, standing at the kitchen counter in my pyjamas because I couldn’t be bothered to put on real clothes. It’s that kind of meal – no judgement, no fuss, just dependable and good. When I lived in Australia, I’d make a pot of these lentils and live off them for days. It was easier than figuring out what else to cook, and a lot cheaper too.
And if you’re someone who’s trying to eat more plant-based meals without feeling like you’re being punished, this recipe is a win. You don’t miss the meat, not even a little bit. It’s got texture, flavour, and enough richness that you feel like you’ve had something hearty. Plus, it’s ridiculously cheap to make, which, in this economy, is worth its weight in saffron.
Cooking While Recovering
I’ll be honest, cooking hasn’t come as easily as it used to. Since getting long covid, I’ve been living with migraines that come out of nowhere, brain fog that makes me forget what I’m even doing in the kitchen, and a level of fatigue that feels bone-deep. I thought that working from home during lockdown would mean more time and energy to cook, more recipes for the blog, more joy in the everyday things. But it hasn’t turned out like that. I’ve been struggling, and not just physically, but emotionally too.
This is not the life I wanted for myself. And more painful than that is the realisation that this is not the man I want to spend my life with either – though I knew that before lockdown, and had been planning to leave. But now I’m stuck, for god knows how long, tangled up in something that doesn’t feel like mine anymore. And on the worst days, even making a simple pot of lentils feels like climbing a mountain. Sometimes I just don’t have it in me. And I think that’s okay too. It has to be.
So when I do make something, even something as easy and familiar as these madras lentils, I let it count. I let it be enough. I light a candle. I sit down properly. I remind myself that healing isn’t linear, and neither is grief. And that sometimes, feeding yourself is the bravest thing you’ll do all day.
Ingredients Breakdown
Lentils are the heart of this dish, and any dried variety will work. Red lentils cook quickly and turn soft, perfect for that creamy, dal-like texture. Green lentils hold their shape more and add a bit of bite. Black lentils are lovely if you want something with a bit more depth and earthiness. Use what you have, and as long as it’s not the canned stuff, you’re golden.
Spices are the magic here. Expect to use a fair mix: cumin, coriander, turmeric, chilli, ginger, and a few others. It might look like a lot, but it’s what brings the whole thing to life. If you’ve got garam masala and want to use it, go ahead. I skip it because I like playing with the individual flavours, but it’s your kitchen.
The rest is easy. A good base of onion, garlic, and maybe ginger if you’ve got some fresh lying about. Tomatoes help form a rich sauce, and a little bit of oil gets things going. Serve it up with basmati rice, homemade pilau, a spoonful of yoghurt, or just go rogue with a bag of mini papadums. Honestly, you can’t go wrong.
