Recipes

Instant Pot Red Curry Lentils

☆☆☆☆☆

★★★★★

4.9

| Published on November 13, 2024

Guess what’s for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot. This is the BEST easy, filling, healthy dinner!

Prep Time:

10 mins

Cook Time:

30 mins

Total Time:

40 mins

Servings:

Jump to Nutrition Facts

Guess what’s for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot.

It’s almost embarrassingly easy: lentils, cooked with a can of tomato sauce, some warm spices, and the essential onion-garlic-ginger trifecta, and made creamy with a little bit of coconut milk and/or butter and/or ghee.

Scoop it over a pile of steamy rice and throw some fresh greens on there and you’ve got a serious comfort food situation that is hard to quit.

It’s amazing for dinner and more amazing for leftovers.

Here’s how it goes:

Put everything in the Instant Pot.

Ingredients for red curry lentils in the Instant Pot.

Cook it up. Mix it with something creamy (hello, coconut milk).

Red curry lentils in Instant Pot with coconut milk.

Annnd you’re done.

LOL.

This is so good on so many levels.

Ingredients

into the instant pot

one 14-ounce can tomato sauce

1 teaspoon curry powder

one 1-inch knob of ginger, minced

1 teaspoon coarse salt (more to taste)

1 teaspoon garam masala

1/2 large onion, diced

a few good shakes of cayenne pepper

1 1/2 cups brown lentils

1 tablespoon sugar (optional)

2 tablespoons red curry paste

2 cloves garlic, minced

1/2 teaspoon turmeric

2 cups water

and then

rice for serving

3/4 cup coconut milk

cilantro for garnishing

2 tablespoons butter or ghee (optional)

Directions

Step 1

Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.

Step 2

Stir in the coconut milk and butter. Taste and adjust seasonings.

Step 3

Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

Editor's Note:

What to serve with: I often serve this with some extras – like, whatever produce we have hanging around in the fridge. Roasted bell peppers, slices of mango, avocado chunks… this is a very flexible recipe and works great as the base of a healthy and delicious fridge-clean-out bowl! Freezing: This recipe freezes super well, cooked OR uncooked. I froze mine, uncooked, without liquids (just lentils, onion, garlic, ginger, spices) and then added the water and tomato sauce when I cooked it. Timing should be the same either way!

Nutrition Facts(per serving)

268

Calories

Fat

37g

Carbs

14g

Protein

Show Full Nutrition Label

Nutrition Facts

Servings per Recipe: 6

Calories: 268

% Daily Value *

Total Fat: 7g

9.0%

Saturated Fat: 2g

10.0%

Cholesterol: 0mg

0.0%

Sodium: 339mg

14.7%

Total Carbohydrate: 37g

13.5%

Dietary Fiber: 16g

57.1%

Total Sugars: 4g

8.0%

Protein: 14g

28.0%

Vitamin C: 7mg

7.8%

Calcium: 0mg

0.0%

Iron: 6mg

33.3%

Potassium : 654mg

13.9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Keywords:

Instant Pot recipes, instant recipe, pot recipe, red recipe, curry recipe, lentils recipe, Instant Pot Red Curry Lentils recipe

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