This week I made two recipes inspired by Tasty Bite packaged meals. My version is vegan, salt-free, and oil-free. Find the Madras Lentils Recipe below, or click here for the Vegetable Korma Recipe.
Madras Lentils
Servings
4
servingsPrep timeminutes
Cooking time
20
minutesIngredients
1 cup dried black lentils, sorted and rinsed*
15 ounce can kidney beans, drained and rinsed
3 cups water
2 tablespoons dried onion flakes*
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon freshly grated ginger (or ¼ teaspoon dried ginger)
6 ounce can tomato paste
½ cup soymilk (or other plant-based milk or cream)
Directions
- Add all ingredients except the tomato paste and soymilk to a 6 quart Instant Pot, and stir to combine.
- Add the tomato paste on top, but do not stir in (to avoid the burn warning).
- Set to cook at high pressure for 8 to 10 minutes (8 for firmer lentils, 10 for more well done lentils).
- After the cooking time finishes, let the Instant Pot do a natural release, then add the soymilk, and stir to combine.
- Serve with brown rice or another whole grain.
Recipe Video
Notes
- *If you can’t find black lentils, French lentils would be the best substitute. Brown or green lentils would work as well, but will have a different texture.
- *For this recipe I was going for maximum convenience, but for even better flavor, feel free to use one fresh chopped onion or one bag of frozen chopped onion instead of the dried. Other additions I would recommend are a chopped red bell pepper, fresh garlic, and fresh ginger.
