Vegetarian

Madras Lentils Sheila's version is for Dinner.

Madras Lentils Sheila's version takes 40 minutes to prepare.

Madras Lentils Sheila's version takes 120 minutes to cook.

Madras Lentils Sheila's version makes 8 servings.

The ingredients for Madras Lentils Sheila's version are:

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

Here is how you make Madras Lentils Sheila's version:

Soak and cook lentils and beans if using drySaut? 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 quinoaServing Size: Makes 8 - 10 servingsNumber of Servings: 8Recipe submitted by SparkPeople user SIRDOG.

The nutritional information for Madras Lentils Sheila's version is:

• 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

Madras Lentils Sheila's version is Indian cuisine.

The dietary needs meet for Madras Lentils Sheila's version is Vegetarian