• 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 excess starch and prevents foaming while cooking.
2
Heat 1 tsp of oil or ghee in a saucepan over medium heat. Add the spice pack and stir for 30–45 seconds until fragrant.
Toasting the spices first unlocks deeper, richer flavor.
3
Add the rinsed lentils and 3 cups of water. Stir to combine and bring to a boil over high heat.
4
Reduce heat to low, cover, and simmer for 20–25 minutes — stirring occasionally — until lentils are completely soft and creamy.
Add a splash of water if it thickens too much while cooking.
5
Taste, add salt as needed, and squeeze in a little fresh lemon juice. Serve hot.
Tip: Keep the heat on low once simmering — red lentils cook fast and can scorch. Stir every few minutes in the last 10 minutes.

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
Set to Sauté mode. Add 1 tsp oil or ghee, then the spice pack. Stir for 30–45 seconds until fragrant.
You can skip the sauté and add the spice pack directly with the water — it still tastes great.
3
Cancel Sauté. Add the rinsed lentils and 2 cups of water. Stir, secure the lid, and set the valve to Sealing.
4
Pressure cook on High for 5 minutes.
The cooker takes 8–10 minutes to come to pressure before the 5-minute timer starts.
5
Allow a 10-minute natural pressure release, then carefully switch the valve to Venting to release remaining steam.
Natural release lets the lentils finish cooking gently and prevents splattering.
6
Open the lid, stir well, taste and add salt. Add a squeeze of lemon if you like. Serve hot.
Tip: The soup looks thin right after opening — stir well and let it sit 2 minutes. It thickens up beautifully as it cools slightly.

Serve it with

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

Make it your own

Top with a drizzle of ghee and fresh cilantro for extra richness. Add a handful of baby spinach in the last 5 minutes, or stir in a squeeze of lemon and a pinch of chili flakes before serving for a little brightness and heat.

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.
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