• Creamy Red Lentil - Square
  • Creamy Red Lentils nutrition facts - protein-rich plant-based meal
  • Creamy Red Lentils nutritional information and ingredients
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The Madras Flavors

Creamy Red Lentil | The Madras Flavors

Creamy Red Lentil | The Madras Flavors

$9.99 USD
$9.99 USD $9.99 USD
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Rich, velvety Indian red lentil soup from scratch — in under 30 minutes. No fuss, no missing ingredients, just one pot and pure comfort.

Each kit comes with everything pre-measured — premium masoor dal (red lentils) and a hand-blended aromatic Indian spice pack. All you add is water. The result is a deeply satisfying, restaurant-quality lentil soup with a warm, mildly spiced flavor that works for the whole family — weeknight dinners, meal prep, or a cozy weekend lunch.

100% vegan Gluten-free High protein No preservatives

What's in the kit

  • Premium red lentils (masoor dal) — pre-measured
  • Hand-blended aromatic Indian spice pack
  • Step-by-step cooking instructions

How to make it

Stovetop method

Great for any pot or pan you already own

You'll need: 1 kit (lentils + spice pack) · 3 cups water · 1 tsp oil or ghee · medium saucepan with lid

Prep time: 5 min · Cook time: 25 min · Serves: 2–3

1
Rinse the red lentils under cold running water until the water runs clear.
This removes surface starch and helps the lentils cook evenly.
2
Add the rinsed lentils and 3 cups of water to a saucepan. Bring to a boil over high heat, then reduce to medium-low. Cover and cook for 20–25 minutes, stirring occasionally, until the lentils are completely soft and creamy.
Skim off any foam that rises in the first few minutes of boiling.
3
In a small pan, heat 1 tsp of oil or ghee over medium heat. Add the spice pack and stir for 30–45 seconds until the spices sizzle and the blend turns fragrant.
This tempering step — called a tadka — is what gives the soup its signature bold, aromatic character.
4
Pour the tadka into the cooked lentils and stir well to combine. Simmer together for 3–5 minutes.
Add a splash of water if the soup is thicker than you'd like.
5
Taste, add salt as needed, and finish with a squeeze of fresh lemon juice. Serve hot.
Tip: Don't skip the tadka step — it's the heart of this soup. The sizzle of spices in hot oil is what separates a good dal from a great one.

Electric pressure cooker method

Instant Pot or any brand — fastest option

You'll need: 1 kit (lentils + spice pack) · 2 cups water · 1 tsp oil or ghee · electric pressure cooker

Prep time: 5 min · Total time: 20 min · Serves: 2–3

1
Rinse the red lentils under cold running water until the water runs clear.
2
Add the rinsed lentils and 2 cups of water to the pressure cooker. Secure the lid and set the valve to Sealing.
3
Pressure cook on High for 5 minutes. Allow a 10-minute natural pressure release, then carefully switch the valve to Venting.
Red lentils cook faster than other dals — the natural release helps them finish gently without going mushy.
4
Set to Sauté mode. Add 1 tsp oil or ghee, then the spice pack. Stir for 30–45 seconds until the spices sizzle and the blend is fragrant.
You can also do this tadka step in a separate small pan on the stovetop for more control.
5
Stir the tadka into the cooked lentils. Simmer on Sauté for 2–3 minutes to bring everything together.
6
Taste, add salt as needed, and finish with a squeeze of fresh lemon juice. Serve hot.
Tip: The soup will look thin right after opening the lid — stir well and let it sit for 2 minutes. It thickens beautifully as it settles.

Serve it with

Steamed basmati rice · Aromatic cumin rice · Warm naan · Crispy roti · Crusty bread · Plain quinoa

Make it your own

Finish with a generous drizzle of ghee and a handful of fresh cilantro for extra richness. Stir in a pinch of chili flakes or a small spoonful of tamarind paste for a tangier, more complex finish. A squeeze of lemon right before serving brightens the whole bowl.

Leftovers keep in the fridge for up to 4 days. Reheat on the stovetop or microwave with a splash of water — the soup thickens as it sits, which is completely normal and a sign of a well-made dal.
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