Madras Lentils

Easy Plant-Based Madras Lentils (Inspired by PlantWhys)

If you’re craving something rich, flavorful, and comforting—but still want to stick to your health goals—this plant-based Madras Lentils recipe is here to save the day. We’ve adapted it from the original version at PlantWhys.com and made it just a little faster and easier for busy weeknights.

Packed with warming spices, hearty beans and lentils, and a creamy tomato base, this dish is a perfect option for anyone looking to eat high-protein, low-fat, and blood sugar-friendly meals. Serve it over brown rice or scoop it up with baked potatoes, and you’ve got a satisfying, nourishing dinner the whole family will love.

This recipe is part of our series of high-protein, low-fat, low-calorie meals for weight loss and blood sugar control.

🌱 Easy Madras Lentils (WFPB)

Ingredients:

• 1/2 cup Thrive freeze-dried onion (or 1 chopped onion)

• 1 cup Thrive green pepper (or 1 green pepper, chopped)

• 4 cloves garlic, minced or 2 teaspoons minced garlic from a jar

• 2 1/2 tablespoons squeeze ginger in a jar (or 2 tablespoons freshly grated ginger)

• 2 cups water + 2 teaspoons Thrive chicken bouillon

• 1 (14 oz) can tomato sauce

• 1 cup uncooked lentils

• 2 teaspoons chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon cumin

• 1 teaspoon salt

• 1 teaspoon garam masala

• 1 (14 oz) can small red beans, drained and rinsed

• Chopped cilantro for garnish

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🍽 Directions:

Pressure Cooker (Instant Pot):

1. If using fresh onions and peppers, do this step.  If not, you can skip it and just put all the ingredients (except beans) into the pot.  For fresh veggies, 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.

2. Add tomato sauce, vegetable broth, and lentils. Set Instant Pot to High Pressure for 18 minutes for red lentils, or 23 minutes for brown lentils. Let it quick release or natural release—whatever you have time for.

3. Stir in a can of red beans and serve with cilantro and rice or potato, or eat it by itself.  Delicious!

Slow Cooker:

1. Combine all ingredients in the crock pot except tomato sauce.

2. Cook on HIGH for 2.5–3 hours or on LOW for 6–8 hours, until lentils are tender.

3. Add tomato sauce at the end and heat through (lentils don’t cook well in acidic sauce unless pressure cooked).

Stovetop:

1. Saute onions, bell pepper, and ginger in a splash of water over high heat for 5–10 minutes, until onions are soft. Add garlic and spices and cook 2 minutes more.

2. Add remaining ingredients except tomato sauce and bring to a simmer. Let cook, covered, at a low simmer for 25–30 minutes, stirring occasionally and adding more water or broth as needed.

3. Once lentils are tender, stir in tomato sauce and heat through. Serve with rice and garnish with cilantro.

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This version keeps the bold flavor but cuts down on prep time, making it ideal for batch cooking or meal prepping. It’s also freezer-friendly, so make a double batch and save some for later!

Stay tuned for more quick, plant-based meals like this one as part of our series on high-protein, low-fat recipes that support weight loss, blood sugar balance, and long-term health.

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Thrive With The Tanners.

I love my cuisinart pressure cooker. I've had it for almost 15 years and it is absolutely critical for fast and easy plant-based cooking. I even take it on vacations!

Cuisinart 6 Quart Electric Pressure Cooker - Amazon