Madras Lentils

budget friendly fall cooking lentils pressure cooker Dec 04, 2023
a bowl of madras lentils

Madras Lentils
Serves: 4-6 • Total Time: 35 minutes • FODMAP rating: high

These flavorful and crowd-pleasing lentils are delicious served on their own, with rice, naan, or over baked potatoes. They can be made in the pressure cooker, on the stove, or slow-cooker and freeze well. Don’t skimp out on the smoked paprika by using regular paprika, it makes a huge difference!

1 onion, chopped
1 bell pepper, chopped
4 cloves garlic, minced
2 tablespoons freshly grated ginger
2 cups vegetable broth
1 (14 oz) can tomato sauce
1 cup lentils, uncooked
2 teaspoons chili powder
1 teaspoons smoked paprika
1 teaspoons cumin
1 teaspoon salt
1 teaspoon garam masala*
1 can (14 oz) small red beans
chopped cilantro for garnish
optional: rice, naan, or baked potatoes for serving

Pressure Cooker Directions
Set the pressure cooker to the sauté 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.
Change setting to High Pressure for 18 minutes for red lentils or 23 minutes for brown lentils.
Let it release naturally if possible (helps the beans maintain their shape) for about 15 minutes.
Stir in a can of red beans (rinsed well), and serve.
Slow Cooker Directions
Combine all ingredients in the slow-cooker, and let cook on high for 2 ½ to 3 hours, or on low for 6 to 8 hours or until lentils are tender.
Stovetop Directions
Sauté onions, bell pepper, and ginger in a splash of water on high for 5 to 10 minutes or until onions are soft.
Add garlic and spices and cook for 2 minutes more.
Add remaining ingredients and bring to a simmer.
Let cook, covered, at a slow simmer for 25 to 30 minutes, stirring and adding more water or vegetable broth, if necessary, to prevent the bottom from burning.
Cook until lentils are tender.



*Don’t forget to preload on vegetables before you eat!
*FODMAP swaps: Substitute out onions and garlic by using a garlic-infused oil, chives, scallion or leek greens, garlic scape powder or asafoetida powder, increase as tolerated; try using the following type of lentils accordingly to FODMAP sensitivity: canned and drained lentils (lowest), red lentils (medium) and green lentils (highest) with portions under ½ cup and increase as tolerated; red bell peppers have higher FODMAPs, opt for another color if possible

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