Indian Madras Lentils

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

Ingredients:

2 lbs lentils (5 cups dry lentils)

4 cans diced tomatoes (15 oz 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

1 ½ Tbsp pink salt, more to taste

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

1 cup butter

2 cups heavy cream - or 2 cans evaporated milk 14 oz

1 Tbsp lemon pepper seasoning

Rinse lentils. Simmer lentils, tomatoes, onions, and garlic in water or chicken broth for 2 hours. 

Use an immersion blender to make it smooth. 

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

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

Toppings: 

Cilantro, chopped

Sour cream

Finely diced green onion

Finely diced white onion

Juice from lemon wedges