Name: Madras Lentils Recipe
Prep time: 15 min
Cook time: 4 h
Total time: PT-27H35M23S
Cuisine: Indian
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; 1 cup lentils, uncooked (brown, black, or green); 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; 1 tsp salt; 1 tsp garam masala (optional); 1 can small red beans or kidney beans; 1/2 cup coconut milk or plant-based cream; Chopped cilantro for garnish; Sliced green onions; Rice or naan for serving (optional)

Jump to Recipe

Madras Lentils are my answer to those dreamy, creamy, gently spiced pouches from the store but made fresher, healthier, and totally customizable in your own kitchen! Warming, hearty lentils meld together with vibrant tomato, creamy coconut, and fragrant Indian spices for a deeply satisfying meal that tastes like a hug in a bowl. Whether you make them in an Instant Pot, slow cooker, or right on the stove, you’ll be amazed at how easy it is to bring rich, comforting Madras Lentils to your table—no fancy ingredients or mysterious additives required!

Ingredients You’ll Need

Don’t you love when a recipe looks exotic but is secretly simple? That’s exactly what happens here. Every ingredient in Madras Lentils brings its own flair to the party—richness, warmth, hearty texture, or just that perfect hit of color. Here’s what you’ll need and why it matters:

Onion (chopped): The flavor base—sautéed until soft, it sweetens and enriches the whole dish.
Red bell pepper (chopped): Adds gentle sweetness and a pop of color, plus those good-for-you vitamins.
Garlic (4 cloves, minced): Nothing says “warm comfort” like the aroma of sautéed garlic as the backbone of flavor.
Ginger root (2 tbsp, grated): Fresh ginger livens up the pot, making every bite feel zesty and bright.
Vegetable broth (2 cups): Gives the lentils deep, savory notes—use a good one for maximum flavor.
Tomato sauce (1 14-oz can): For color and classic tang, this is the silky backbone that ties it all together.
Lentils (1 cup, uncooked—brown, black, or green preferred): Earthy and hearty, these form the soul of Madras Lentils (red lentils if you want a silkier texture).
Chili powder (2 tsp): Spread the warmth! Start with two teaspoons and adjust if you love more heat.
Smoked paprika (1 tsp): That whisper of smoky depth is essential; regular paprika just won’t do it here.
Cumin (1 tsp): Adds that signature earthy, toasty flavor that makes you think “Indian food” from the first bite.
Salt (1 tsp): Balances the flavors and brings out all those beautiful spices—don’t skip it!
Garam masala (optional, 1 tsp): For more classic Indian flavor, a pinch of this takes everything up a notch.
Canned small red beans or kidney beans (1 can): Soft, creamy beans mimic the famous Madras Lentils texture—rinse before adding.
Coconut milk or plant-based cream (½ cup, optional): For extra creaminess and richness, swirl in at the end—totally delicious.
Chopped cilantro: Fresh, bright, and beautiful—your perfect finish for flavor and color.
Sliced green onions: For a fresh crunch and zesty garnish on top.
Rice or naan (optional): Madras Lentils love to cozy up with fluffy rice or chewy naan for a complete meal.

How to Make Madras Lentils

Step 1: Sauté the Aromatics

Start your Madras Lentils adventure by sautéing the onion, red bell pepper, garlic, and grated ginger together with your spices (chili powder, smoked paprika, cumin, and salt). Whether you’re using the Instant Pot (set to Sauté), your trusty skillet, or just tossing everything into a slow cooker, this step is where the magic starts—spices bloom, onions turn golden, and your kitchen begins to smell absolutely incredible.

Step 2: Add Lentils and Liquids

Next, stir in the vegetable broth and your uncooked lentils. If you’re using the Instant Pot or stovetop, add the tomato sauce too (but save it until after cooking for the slow cooker method—this keeps the lentils nice and tender without the acidity slowing things down). Give it all a good stir and pause for a second to appreciate how easy homemade Madras Lentils actually are!

Step 3: Cook to Tender Perfection

For the Instant Pot, seal and cook on high pressure: 10 minutes for red lentils, 15 minutes for brown, black, or green. Natural or quick release—use what fits your schedule. Stove top? Simmer gently, covered, for about 25–30 minutes, checking that nothing sticks. Slow cooker? Set on high for 2.5–3 hours or low for 6–8; just remember to add tomato sauce after the lentils are fully softened.

Step 4: Final Touches

Fold in your drained beans, plus that dreamy coconut milk or plant-based cream if you’re after extra richness. Give everything a big stir—taste and add a splash of broth if needed, or a pinch more salt. Inhale. That’s the Madras Lentils moment you’ve been waiting for!

Step 5: Serve and Enjoy

Ladle the Madras Lentils into bowls, top with plenty of chopped cilantro, a tangle of sliced green onions, and, if you like, nestle a scoop of rice or a wedge of naan on the side. Dig in while it’s hot—this is healthy comfort food at its finest!

How to Serve Madras Lentils

Garnishes

Topping your Madras Lentils makes all the difference! I adore a big handful of freshly chopped cilantro and a few sliced green onions for brightness. If you have it, a grind of black pepper or a swirl of coconut milk looks (and tastes) fabulous. For extra creaminess, a dollop of vegan yogurt is a delicious twist.

Side Dishes

Honestly, Madras Lentils are a meal on their own, but they shine even brighter paired with fluffy steamed rice, buttery naan, or even brown rice for extra heartiness. If you want a lighter side, a crisp cucumber salad or simple roasted veggies keep things fresh and balanced.

Creative Ways to Present

This dish is wonderfully flexible. Try piling Madras Lentils into baked sweet potatoes (trust me!), tucking them into wraps with spinach and avocado, or using them as a savory topping for grain bowls. Leftovers make an amazing filling in enchiladas or as a dip with warm pita chips.

Make Ahead and Storage

Storing Leftovers

Madras Lentils actually taste even bigger and bolder the next day! Let leftovers cool completely, then store in an airtight container in the fridge for up to 4 days. The flavors meld and deepen overnight, making lunch or dinner the next day even more special.

Freezing

Absolutely! Portion your cooked (and cooled) Madras Lentils into freezer-safe containers or bags, leaving a little space at the top for expansion. Freeze for up to 3 months and simply thaw in the fridge when those takeout cravings strike—you’ll have a homemade, healthy meal ready in minutes.

Reheating

For best results, reheat your Madras Lentils gently on the stove over low heat, adding a splash of water or broth to loosen if needed. The microwave works well too—just cover and heat in short bursts, stirring between each until piping hot. Garnish fresh before serving!

FAQs

Can I use a different kind of lentil for Madras Lentils?

Definitely! Brown, black, or green lentils keep their shape and offer a gentle bite, while red lentils break down for a creamier, stew-like consistency. Just adjust the cooking time and enjoy experimenting—Madras Lentils love a little variety.

Is there a substitute for coconut milk or plant-based cream?

Yes! If you want to keep it lighter, use any unsweetened plant milk, or even just extra broth for a thinner result. For extra richness, cashew cream or even a swirl of plain vegan yogurt is wonderful in Madras Lentils.

Can I make Madras Lentils without an Instant Pot or slow cooker?

Absolutely. The stovetop version works beautifully—just sauté your aromatics, add the lentils and liquid (hold the tomato sauce for later), and simmer gently until the lentils are tender before stirring in the sauce and beans at the end.

How spicy are Madras Lentils?

It’s a mild dish as written, but you’re in charge! For more heat, add extra chili powder, a pinch of cayenne, or even some finely diced fresh chilies. Want it milder? Simply reduce the chili powder or use a sweet paprika instead for a gentle warmth.

Can I use dried beans instead of canned?

You can, but dried beans take much longer to cook than lentils. If you want to use dried beans, pre-cook or soak them until tender before adding them to your Madras Lentils to guarantee perfect texture every time.

Final Thoughts

I hope you give these homemade Madras Lentils a try—there’s something so satisfying about creating those creamy, spicy, plant-powered flavors right in your own kitchen. If you love a cozy meal that warms you from the inside out and brings everyone running to the table, this one’s a keeper. Let me know how you serve yours—and enjoy every last bite!

Madras Lentils Recipe

★★★★★

5.2 from 27 reviews

Author: Lily
Total Time: 45 minutes (Instant Pot), 3.5-11 hours (Slow Cooker), 55 minutes (Stovetop)
Yield: 6 servings 1x
Diet: Vegan

Print Recipe

Description

A flavorful and hearty recipe for Madras Lentils that can be made in the Instant Pot, slow cooker, or on the stovetop. Packed with aromatic Indian spices and creamy coconut milk, this dish is perfect for a satisfying meal.

Instructions

Instant Pot Directions: Set Instant Pot to Saute setting for 6 minutes. Saute onion, bell pepper, garlic, ginger, and spices. Add tomato sauce, vegetable broth, and lentils. Cook on High Pressure for 10-15 minutes. Quick or natural release.
Slow Cooker Directions: Combine all ingredients except tomato sauce. Cook on HIGH for 2.5-3 hours or LOW for 6-8 hours. Add tomato sauce after lentils are tender. Stir in beans, coconut milk, and serve.
Stove Top Directions: Saute onions, bell pepper, and ginger. Add garlic, spices, remaining ingredients except tomato sauce. Simmer covered for 25-30 minutes. Add tomato sauce, beans, coconut milk, and serve.

Notes

You can adjust the spice levels to your preference by increasing or decreasing the chili powder and other spices.
If using canned lentils or beans, adjust the cooking time accordingly and consider reducing the amount of broth used.
Feel free to add additional vegetables like spinach, bell peppers, or mushrooms for extra nutrition.

Prep Time: 15 minutes
Cook Time: 30 minutes (Instant Pot), 3 hours (Slow Cooker), 30 minutes (Stovetop)
Category: Main Course
Method: Instant Pot, Slow Cooker, Stovetop
Cuisine: Indian