Madras Lentils
Have you seen the yellow Tasty Bite pouches of ready-to-eat Madras Lentils? They are often sold at Costco. Anything convenient and yummy is a tempting purchase, and those lentils are even pretty healthy!
What might contribute to how yummy they are is that they have oil, butter, and cream, along with the nutritious lentils, tomatoes, and ginger. I wanted to create a make-at-home version that would inevitably be cheaper (those pouches are $3 apiece, and are fairly small) and would be just as flavorful without the extra fat and dairy.
How to Make Madras Lentils at Home
If you have an Instant Pot or Crock Pot, this meal is extremely easy! Just chop up an onion, red pepper and garlic, and you’re over halfway there.
As if cheap and easy isn’t enough, this dish is bursting with nutrition. Lentils and beans are high in iron, and the vitamin C in the tomato sauce and red bell pepper helps increase the absorption of iron. Did you know there is 3 times more vitamin C in a red bell pepper than in an orange? (Those orange juice companies…making us think oranges have a monopoly on vit. C!)
Iron from Lentils
Getting iron from plant sources (non-heme iron) has also been correlated with a lower risk of insulin resistance and diabetes. Several studies have linked heme iron with an increased likelihood of developing diabetes (you can see a couple of examples in this article about iron and diabetes and this article about red meat, heme iron, and diabetes). Just one more reason to get your iron from sources like lentils and greens instead of red meat.
FAQ about Madras Lentils
What type of lentils should I use?
You can use any kind of lentils you have on hand! I always use brown, but green also works just as well. The original packaged lentils use black lentils, which you can also use but are harder to find. Red lentils cook much more quickly and will yeild a softer, mushier texture, but some like that creamy texture even better.
Can I add coconut milk for more creaminess?
Yes! Many of my readers like to eat low-fat and especially low saturated-fat, and coconut milk is not that. I find it delicious without, but adding about 1/2 cup of canned coconut milk would replace some of the creaminess found in the packaged variety.
What are small red beans?
My grocery store carries cans that literally say “small red beans” on them. They are in the pouch version of Madras Lentils, so I include them here. It bulks the recipe up and adds more protein and fiber, but if you don’t have any, that’s fine, too. You can also use kidney beans.
What if my lentils stay hard?
Old lentils can stay hard even after a lot of cooking. Make sure you’re using lentils that have not been in your pantry for years, and have been in an air-tight package. Also, cooking the lentils in water or broth and not tomato sauce is key (unless you’re using a pressure cooker, which overcomes that problem).
Is this recipe a good source of plant protein?
Plant protein doesn’t get much better than from lentils! They have about 1 gram of protein per bite, and are coupled with fiber and tons of nutrients! You’ll get about 14 grams of protein per serving of these lentils, without rice. You’ll also get only 1 gram of fat, where as the packaged variety has 6 grams of fat (mostly from not-so-healthy seed oils).
Are Madras Lentils kid-friendly?
Yes! It’s not too spicy and lentils are often better accepted than beans. When I was developing this recipe, and my then-1-year-old daughter was the most enthusiastic taste-tester! I hope your kids love it as much as she did. I’ve had many friends text me that their kids like this recipe, even if it was their first time eating lentils! If they don’t at first though, just keep trying! Sometimes my kids take some coaxing to eat the first few bites, but then end up licking their plate.
If you make this recipe, please let me know how it turns out by coming back to leave a rating and comment!
Madras Lentils (Instant Pot, WFPB, Vegan)
Ingredients
- 1 onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tbsp grated ginger root
- 2 cups vegetable broth
- 1 14-oz can tomato sauce (add at the end if not using pressure cooker)
- 1 cup lentils, uncooked (brown, black, or green preferably, red for softer result)
- 2 tsp chili powder
- 1 tsp smoked paprika (regular paprika won't be as good--splurge and buy smoked!)
- 1 tsp cumin
- 1 tsp salt
- optional for more Indian flavor: 1 tsp garam masala
Add at the end after cooking
- 1 can small red beans or kidney beans
- 1/2 cup coconut milk or plant-based cream (totally optional, for more creaminess)
- chopped cilantro for garnish
- sliced green onions
- optional: rice or naan for serving
Instructions
Instant Pot Directions:
- Set Instant Pot to Saute setting for 6 minutes. Saute onion, bell pepper, garlic, ginger, and spices until onions are fragrant and starting to get soft.
- Add tomato sauce, vegetable broth, and lentils. Set Instant Pot to High Pressure for 10 minutes for red lentils, 15 minutes for brown, black, or green lentils. Let it quick release or naturally release, whatever you have time for.
Slow Cooker Directions:
- Combine all ingredients in the crock pot EXCEPT TOMATO SAUCE, and let cook on HIGH for 2.5-3 hours, or on LOW for 6-8 hours, or until lentils are tender. Add tomato sauce after lentils are tender, since lentils don't cook well (without pressure cooking) in an acidic sauce.Stir in can of red beans, coconut milk or cream if desired, and serve with cilantro and rice, green onions, naan, if desired.
Stove top Directions:
- Saute onions, bell pepper, and ginger in a splash of water on high for 5-10 minutes, until onions are soft. Add garlic and spices and cook 2 minutes more.
- Add remaining ingredients EXCEPT TOMATO SAUCE, and bring to a simmer. Let cook, covered, at a slow simmer for 25-30 minutes, stirring and adding more water or vegetable broth, if necessary, to prevent the bottom from burning. Cook until lentils are tender. Add tomato sauce and heat through. Stir in can of red beans, coconut milk or cream if desired, and serve with cilantro and rice. Then enjoy with rice, cilantro, green onions, naan, etc.
Nutrition Facts for 1/6 of the recipe (without coconut milk or cream): 222 calories, 1.2 g fat, 0 mg cholesterol, 634 mg sodium, 41 g carbs, 8.3 g fiber, 13.9 g protein, 73% vitamin C, 21% iron, 27% vitamin A.
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I was so glad to see Instant Pot directions because I’ve only made beans in it. Now I know how to use the Saute feature. The recipe is a winner. The whole family liked it. I made it tonight for the first time, and we even had guests. They, too, commented several times how good it was. I forgot the cilantro, which would have made it even better. We put chopped avocado on ours.
That is so good to hear! I am glad you were brave enough to try my recipe for the first time with guests!
Do you think dried red beans could be added to the instant pot before cooking?
Hi Crystal, dried beans take about 30 minutes in a instant pot, so they might not cook completely. I always soak my beans first and then cook them for at least 30 minutes, but since red beans are pretty small, it might work. It would be great to avoid more canned food. I’ll try it next time and let you know!
Your recipe doesn’t have cream? Do you notice ant difference? Can I add cream?
You can add it! I don’t cook with dairy so I leave it out and don’t mind.
Did you ever try it with dried small red beans?
I haven’t yet, but it should be delicious! Just needs to cook a bit longer than lentils.
I made these tonight and the whole family gobbled them up!! They were so tasty!! Thank you!
I’m so glad!!! Thank you for commenting, Danielle, and being so supportive!
Wow so good!! Loved them 😋
I’m so glad you enjoyed the recipe, Melanie!
Super easy, super delicious. Next time I will add some add’l ginger & some heat, like red pepper flakes or chilies.
Thanks!!!!!
Thanks, Susan! Yes, I like to add a little heat to pretty much everything, too! 🙂
Just made this for dinner tonight and immediately felt compelled to write a review. My very first review ever! (Not kidding) I have been attempting to help ease my family into the WFPB way of life for a couple years now. It’s always been difficult finding family friendly recipes and even posts on Pinterest. Then I stumbled across this recipe today and after reading reviews, I had to give it a shot. So fast forward a couple hours, one small grocery bill, and five “Yumms” later….I am one happy Mom with 3 happy kids. This was literally the first vegan meal my middle child has ever eaten and enjoyed! He literally request it again. This is my “chicken nuggets and fries, please” son. I was so excited I also made the Pineapple Dole Whip and Homemade granola bars from your blog as well. All 3 were hits! My oldest said “What a night of great food!” That’s a first for sure. So thank you…you have given me hope and inspiration on this journey of health for my family. I truly feel like we can make this change and still have yummy and delicious food in our lives.
You just made my week Casandra! I want so bad to help people enjoy healthy food, so it is very rewarding to hear that your children liked it. Thank you so much for taking the time to tell me, it is very encouraging for me to keep at it!
What are small red beans? Are they kidney beans?
Also what is the tomato sauce referring to? Is it passata or is it a tin of chopped tomatoes?
Thank you 🙂
You can use kidney beans, but there are also cans literally labeled “small red beans.” Any bean will be fine. 🙂
The tomato sauce is a can labeled Tomato Sauce, it’s pureed tomatoes, not chopped. Passata would also work, but I’ve never seen passata for sale before! We must have very different grocery stores, haha! Enjoy!
How can something so simple be so tasty? I had some kidney beans to use up so I replaced the canned red beans. I also didn’t have canned tomatoes so I used concentrated tomato paste with some extra broth. Fabulous! Tastes like a richer, more complex version of the pouch stuff.
Thanks so much for your review, Kinara! Good to know your substitutions worked well!
I found this recipe by searching for a copycat of those Madras lentils. I’m so glad I found your recipe. It was delicious! I used ginger powder since I didn’t have ginger root and didn’t have a bell pepper on hand. I also added a few Indian spices during the sauté mode to give it a little more Indian flavor. My husband, baby girl, and I loved it. Definitely a keeper!
Aw, makes me so happy! There’s nothing better than when everyone (including the baby!) likes a recipe.
Wow, Faith, this recipe is so good! It’s my first time using my Instant Pot and I wasn’t too confident I’d succeed. But your directions were so clear and it actually turned out just right. This recipe is delicious. Your spice combination is perfect and very flavorful. I’m passing this on to my family today. Thank you for sharing such easy and healthy recipes. I love reading your blog!
Aw thanks so much Rebecca! It made me so happy to see your name on a comment. So glad you liked it and had a positive first time Instant Pot experience!
I am wanting to make this soon, are the beans and lentils supposed to be dry or in a can?
Dry lentils. I’ve never used canned ones before, so that clarification didn’t even cross my mind. However, the beans are from a can. Thank you for the question so I can clarify the recipe. 🙂
Excuse me while I eat these straight from my pressure cooker. They are absolutely delicious! I omitted the chili powder because my kids seem to have a sixth sense for any kind of heat. They haven’t tried it yet, but I’m positive it will be a hit with them, too! (If not, more for me and I can’t express how much I love these.) Thanks for such a great recipe!
Haha, you’re excused! Can’t say I don’t eat these straight from my pressure cooker, too. Thanks so much for the feedback!
Quick question on the Madras Lentil recipe… which method of cooking tastes the best I. Your opinion. I have time to make any of them. Thank you!
I think they all taste about the same, but the slow-cooker method might have deeper flavor with the longer cooking time. Let me know what you think!
This was such a hit! My whole family loved it and asked me to make it again. I added Garam Marsala and cut the ginger in half due to personal preferences. Sooooo good. This is the first of one of your recipes I tried and I can’t wait to check out the rest.
I love Indian food and agree the packages are expensive. $4 average grocery. I have started shopping monthly at an Indian grocery and the packages are $2 there with multiple brands and many selections
I really like this recipe, but my only issue is that the lentils were still a bit firm. I think next time I may let it slow release and see if it makes a difference.
Uh oh, I’m so sorry! That’s really frustrating when you’ve already let the instant pot release and they’re not done. Some letils do seem harder (older?) than others, I’ve had this issue before. Slow release, or a few more minutes of cooking, is a great idea.
Super easy and yummy! Based on your comments about red vs brown lentils, I did half cup of each to get a creamy texture while still having whole lentils. Worked great! Next time I may reduce red lentils to 1/3. Also brown lentils werent quite cooked so will add some cook time or slow release for a few minutes.
Do you drain the Small Red Beans when using the Instapot?
Yes, I always drain beans, but either way should be fine. 🙂 A little extra bean juice don’t hurt.
THIS comment is to thank you for your CLEAN and easy-to-navigate website and recipes! No annoying pop-up ads or videos!!! Easy to follow directions. Alternative cooking instructions. I browsed quite a bit because of this! BRAVO!
Haha, thank you! I agree, it’s hard to focus on a recipe these days with all the unrelated videos popping up on every food blog!
Made this last night – great low sodium alternative to the Tasty Bites that we love!
Awesome! So glad you liked it.
I plan on making this on Sunday (I will come back and review) but wanted to ask – what lentils did you use for this recipe? (I want my meal to have the consistency like in your pictures) Thanks!
Hi Nikki, so sorry I am late in responding. I used brown lentils in the picture. I hope you enjoyed it!
I forgot to come back and rate it (sorry) it was just as good as it looks! I added the garam masala and smoked paprika as recommended – it really does add to the flavour profile! I used kidney beans as we don’t have the small red beans here and green lentils, both which worked fine.
I making it again on Sunday (so excited!) I finally found Brown lentils (YAY) so I will be using those and still having trouble finding red beans that ship to where I live so I was thinking maybe using Adzuki beans, just to see what it would be like with a smaller bean rather than kidney.
Definitely recommended this recipe!
I forgot to come back and rate it (sorry) it was just as good as it looks! I added the garam masala and smoked paprika as recommended – it really does add to the flavour profile! I used kidney beans as we don’t have the small red beans here and green lentils, both which worked fine.
I making it again on Sunday (so excited!) I finally found Brown lentils (YAY) so I will be using those and still having trouble finding red beans that ship to where I live so I was thinking maybe using Adzuki beans, just to see what it would be like with a smaller bean rather than kidney.
Definitely recommended this recipe!
We love this recipe at our house! It is a keeper!
Have you tried freezing leftovers?
I haven’t, but I’ve frozen lentil meals before and it works well. I think it would freeze great!
My husband loves the packets of Madras Lentils from Costco. He took one bite of this last week and set aside the packet. ‘Nuf said.
That is such a compliment! I think both the packet and homemade are pretty yummy. 🙂
Loved this – delicious! I definitely used the garam masala, also added a cup of chopped spinach at the end for extra veggie power. Will be a regular staple!
So glad you like it! It’s a staple here, too.
Thanks for the spinach suggestion! i’ll try it next time!
AMAZING. Will become a regular at my home!
Delicious and easy to make! I did make a few tweaks but this is a keeper recipe!
I often crave those Tastybite packages of these lentils, but with prices increasing everywhere I looked for a more affordable option and happened on your recipe. These were DELICIOUS!!! I recently bought garam masala for the first time because we are cooking at home a lot more and love Indian food. It took this dish next level. So so good, thank you for sharing this one. It is a keeper!
My son made your Madras Lentils for our dinner tonight. First of all it smelled amazing while he was cooking it. He said that when he started sautéing the vegetables in the pressure cooker it really boosted his mood! It came out so beautifully. He served it with jasmine rice, garlic naan and garnished it with cilantro. It was absolutely delicious!!! I immediately sent it to my married daughter and she texted back’ YUM!! I have regularly bought the Tasty Bites Madras Lentils from Costco but now we can make your recipe anytime. I don’t have to wait for them to go on sale. Thank you so much for sharing this recipe!
I’m so glad you enjoyed it! Nothing like a good meal and good smells to boost your mood. Better price and better ingredients than the store bought pouches! Way to go!
I will be trying this soon. I see it makes servings. How much are the servings? 1/2c? 1c? I just want to make sure I make enough for everyone 🙂
When in doubt, double it! Haha. Always good to have leftovers or freeze some. They are about 3/4 cup servings
Do you drain the canned red beans?
Yes, I always drain and rinse canned beans
Delicious, easy to follow & modify. Thank you!
We added some coconut milk at the end after cooking.
Yum! Coconut milk always takes things up a notch and adds richness. Thanks for commenting Gerry!
I was looking for a Costco madras lentils copycat recipe and fortuitously ran into your website!
This recipe was so delicious! And I loved the extra bonus of being able to use instant pot!
I cut the recipe in half since I was only cooking for two— worked great. (Same cooking time and just threw the whole can of beans in since I didn’t want to save half a can!)
Perfect! Thank you so much for coming back to leave a review!
Another great vegan dish. Thank you
Thanks for creating this recipe!
I followed the recipe to a T today, my first time. I know that the addition of acidity lengthens lentil cooking time, and can toughen beans, and I think the tomato sauce did that. I cooked it in the slow cooker for 5 hours, often on high. Next time I’ll cook lentils in the broth and make the curried tomato sauce and put them together once the lentils are fully cooked. I also think I’ll decrease chili powder and increase the Madras curry powder I have at home.
Either way, it was very yummy.
Thanks Margaret! Lentils do vary in cooking time quite a bit based on how old the lentils are, too. Great tips.
The flavor profile is amazing. I used the instant pot method. I wouldn’t recommend the slow release method. The lentils were mashed. So tasty, I don’t care. Next time though I won’t slow release.
Very tasty. I didn’t have red beans so I added red lentils. It wasn’t as saucy, but still delicious and very easy to make. Thanks for sharing.
What size can for the red beans? 15 ounce? Or something else?
Yes, 15 ounce. 🙂
Can this be made stovetop with cooked, canned lentils?
I’ve never tried canned lentils, but I don’t see why not! Just don’t add the water since the canned lentils won’t be absorbing any.
I made these last night. They were so good that when I opened the fridge this morning and saw the leftovers, I immediately got excited to eat lunch.
I doubled the recipe to have extra for freezing. With only dry red beans that hadn’t been soaked, I put them in the instant pot for 12 minutes while I prepped everything else. I also added 1/2 can of coconut milk to make them a bit creamier.
This is wonderful! I’ve made it several times. Even my husband loves this (and he doesn’t love eating vegan)! I follow the recipe (and didn’t add the optional garam masala). It’s perfect the way it is! I use French green lentils which are great because they don’t turn to mush. Thank you!
Hi! So excited try this, as we loved the “yellow packets” in the past. I cooked the small red beans last night. In this recipe, are you referring to the chili powder type of mixed spice made to use in chili, or the straight ground peppers? I am not usually so picky about following a recipe, but am looking forward to this tasting similar to the old favorite! Thanks!
Nope on the stovetop version. Waited over an hour for lentils to get soft only to learn with some quick googling that attempting to cook them in acid and salt without pressure forcing the moisture in was doomed from the start. Cook lentils in water first.
Good to know! I almost always cook mine in the Instant Pot, so I’ll make note of this in the recipe. Thank you!
Thanks so much for this recipe! My husband suggested I look for it after buying a small fortune of Tastey Bites. I like them for breakfast because they’re so quick and tasty!
The first time I made these I used the crockpot, and the lentils didn’t get soft even after 3.5 hours on high. I ate the entire batch anyway and just dealt with the slightly-chewy lentils.
When I made them this morning I used the stove. The lentils got soft at about 40 minutes. I doubled the spices and added a bunch of ingrediants: black beans, diced tomatoes, a bag of frozen corn, an orange bell pepper and a yellow bell pepper, a can of mushrooms, and some extra liquid to compensate. It turned out delicious!
I took a picture but I don’t see a way to post it.
Thank you for posting this recipe! It was easy in the Instant Pot and so good and healthy!! Loved it!
Ok – I was skeptical. The Tasty version seemed so complex and nuanced in flavor that I didn’t believe there could be a decent home recipe for it… BUT YOU PROVED ME WRONG!! And I’ve never been happier to have been humbled. I made this in my new (used but new to me) Instant Pot as its first recipe, and wow, this sets a high bar. I followed the recipe almost exactly, but had to use the regular paprika (will try smoked the next time!) and I substituted some chipotle chile sauce (which has a smoky flavor) for the chili spice. I also added a little soy milk to my individual bowl and stirred it in. It was wonderful! Thank you so much for this recipe! I’ll definitely be making this many more times! I also read all the comments before making it and really appreciate how responsive you are to the comments. Great energy all around. 🙂
Thank you so much for taking the time to comment these kind words! Sounds like a delicious version!!
This was excellent! Thank you!!! I loved the coconut milk and garam masala in it. I cannot have gluten, dairy, corn, or sugar so this was perfect! Super flavorful and delicious!!! This is a definite keeper. Thank you so much!
I made these on the stove top and used 1lb ground beef browned with the onion and pepper. Turned out terrific! The kids were skeptical of how it looks Ed but they all loved the taste.
Phenomenal recipe! I lived off of Tasty Bite’s microwavable Madras Lentils during my freshman year of college, and was recently craving them but wanted to do without all of the added extras. This recipe satisfied my craving and was, of course, WAY BETTER! Also a great source of fiber and protein—you can’t go wrong. Shared the recipe with my friends, and I have added this to my rotation of favorite recipes.
I came here looking for a copycat version of Madras Lentils. Can’t wait to try it. Does this reciped fill a 6-quart Instant Pot or is there room for me to double it? (Yes, I trust your recipe that much 🙂
Yes! There is plenty of room. Enjoy!!
I don’t usually don’t write to many reviews, but this one needed one. I love the packets of madras lentils but since I went vegan several years ago I don’t get it anymore. They do have a vegan version but its not as good and pretty spicy for me. I was excited to make this recipe but figured it wouldn’t be that good but I was soooo wrong! This really is so good and simple to make. It’s really healthy and so much cheaper to make then buy. I used my IP, brown lentils and added the optional coconut milk (light), and 1/2 tsp garam masala. I added a minute to the cooking time after reading reviews and did a natural release. Faith, thank you so much for this delicious recipe.
You are so kind to leave this comment! I’m so glad you liked it!
I have been purchasing Tasty-bites Madras Lentil soup, but thought I would try this recipe for grins. What a marvelous recipe!! Easy, clear instructions, and excellent outcome!! No more wasting money on prepackaged products (never know about micro-plastics in these pouches anyway). This is my “Go To” recipe for Madras lentil soup…one of my favorite quick meals!! Many thanks for sharing this!!
Thank you so much for your thorough comment! I’m so glad you enjoyed the recipe, and I agree about the microplastics. The packages are also yummy but homemade is best! Way to go!
I came looking for a homemade version of the Tasty Bites Madras Lentils. I love using my Instant Pot for such an easy recipe. Does the recipe freeze well?
Yes, it freezes well! I’m so glad you found the recipe!
Maybe don’t write the instructions to add all ingredients, when the canned beans and coconut milk are added after the simmer. I added everything (except tomato sauce) before simmering.
Good point! Changing it now.