Go Back
–+ servings
David Murphy

Instant Pot Lentil Curry

Instant Pot Lentil Curry is a rich and healthy meal. Not only are lentils packed with protein, fibre, iron and folate, but lentils are also both delicious and low-calorie. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Additional Time 10 minutes
Total Time 53 minutes
Servings: 4
Course: Instant Pot
Cuisine: Entree

Ingredients
  

  • 2 cups of red lentils
  • 1 large onion
  • 2 cloves of garlic
  • 1 tbsp minced fresh ginger
  • 1 can 28 oz diced tomatoes
  • 1 can 13,5 oz coconut milk
  • 1 cup vegetable broth
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Garnish with cilantro and lime if desired

Instructions
 

  1. In the Instant Pot, press sauté, and add oil. Once hot, add the onion, ginger and garlic and cook for 5 minutes.
  2. Add all the rest of the ingredients. Salt and pepper. Cover and select the high-pressure function. Set the cooking time to 18 minutes.
  3. Let the pressure release naturally for 10 minutes, then vent to release the pressure completely, and remove the cover. Mix well. Adjust seasoning.
  4. Serve with rice.
  5. Garnish with cilantro and lime if desired

Notes

•You can keep the curry in an airtight container up to 5 days in the fridge. The curry can also be frozen up to 3 months.
•Lentils do not require a soaking period like other legumes.
•Lentils allow you to fill up on fiber that is often consumed in too small quantities.

Tried this recipe?

Let us know how it was!