Curried Lentils Recipe Instant Pot

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INSTANT POT CURRIED SWEET POTATO LENTILS



Instant Pot Curried Sweet Potato Lentils image

Two types of lentils, sweet potatoes, and comforting spices like turmeric, cumin, and coriander. These curried lentils are unfussy and make for the most satisfying dinner (and lunch leftovers!)

Provided by Kare for Kitchen Treaty

Number Of Ingredients 19

2 tablespoons olive oil
1 cup diced yellow onion (about 1/2 medium onion)
3 medium cloves garlic (minced)
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 teaspoon ground coriander
1 15-ounce can lite coconut milk
3 cups water (you can use the coconut milk can to measure - 1 1/2 cans of water = 3 cups)
1 medium sweet potato
1 cup split red lentils (rinsed and sorted)
1 cup French green lentils (rinsed and sorted)
1 tablespoon minced ginger (1 pinky-sized piece, peeled)
1 1/2 teaspoons kosher salt + more to taste
1/4 teaspoon freshly ground black pepper + more to taste
Warm quinoa or rice
Fresh cilantro leaves
Toasted cashews
Red onions
Yogurt (if not vegan; or a vegan plain yogurt might do nicely too)

Steps:

  • Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions. Saute, stirring occasionally, until tender and beginning to turn golden, about 10 minutes. Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until aromatic, about one one minute.
  • Pour in the coconut milk and the water. Add the ginger, sweet potato, lentils, salt, and pepper. Stir to combine.
  • Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 20 minutes.
  • The Instant Pot will warm up for about 5 minutes and then start cooking. After the 20 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first avoid burns).
  • Once venting is complete, remove the lid of the Instant Pot. Taste and add additional salt and pepper if desired. Serve with rice or quinoa and toppings if you like.
  • Keeps in the refrigerator for about 3 days. Freezes well too!

INSTANT POT LENTIL CURRY



Instant Pot Lentil Curry image

Easy Instant Pot Lentil Curry with Indian flavors, not too spicy, healthy and vegan! One pot recipe with brown lentils or green lentils.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 45m

Number Of Ingredients 15

1 1/2 cups lentils (green or brown )
1/2 tablespoon coconut oil
1 cup plus 1 tablespoon water (divided)
1 small shallot (finely chopped)
3 tablespoons minced fresh ginger
2 tablespoons minced garlic (about 6 cloves)
1 tablespoon curry powder (plus 1 teaspoon )
1/2 tablespoon coconut sugar ( or brown sugar)
1 teaspoon kosher salt
3/4 teaspoon ground turmeric
1/8 to 1/4 teaspoon cayenne pepper (use more for more spice or omit if sensitive to spice)
1 can light coconut milk (about 14 ounces)
2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
Cooked brown rice (for serving)
Chopped fresh cilantro (for serving)

Steps:

  • Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
  • Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

Nutrition Facts : ServingSize 0.5 cup cooked lentils with 1/2 cup cooked brown rice, Calories 315 kcal, Carbohydrate 59 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Fiber 6 g, Sugar 8 g

30 MINUTE INSTANT POT RED LENTIL CURRY



30 Minute Instant Pot Red Lentil Curry image

Instant Pot Red Lentil Curry is lusciously creamy, full of fragrant curry, hearty greens, and silky coconut milk. Ready in 30 minutes, gluten free, and vegan!

Provided by Laurel

Categories     Dinner

Time 30m

Number Of Ingredients 12

1 cup split red lentils
1/2 onion, diced⁠
3 cloves garlic, minced⁠
2 tablespoons curry powder⁠
1 teaspoon smoked paprika
1 teaspoon salt⁠
15 oz can coconut milk
1 cup vegetable broth⁠
A few handfuls spinach⁠ or other greens
2 tablespoons chopped cilantro⁠
Toasted coconut for garnish
Rice to serve

Steps:

  • Add everything, except the spinach and cilantro, to an electric pressure cooker. Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off. Once the timer beeps, let it naturally pressure release for 10 minutes.
  • Vent and stir in the greens and cilantro. Let the greens sit for a minute to wilt. Serve and enjoy!

Nutrition Facts : ServingSize 1/4 recipe without rice or garnish, Calories 243 calories, Sugar 3g, Sodium 713mg, Fat 5g, SaturatedFat 4g, Carbohydrate 34g, Fiber a6g, Protein 15g

INSTANT POT LENTIL CURRY



Instant Pot Lentil Curry image

This Instant Pot Lentil Curry recipe is naturally vegetarian and vegan, highly nutritious, and packed with warming and flavorful spices. Made with minimal prep time and easy to clean up, this recipe is perfect for a quick, easy, and healthy weeknight dinner!

Provided by Lexi Endicott, RD, LD, CCMS

Categories     Main Course

Time 35m

Number Of Ingredients 13

1 Tablespoon extra virgin olive oil
½ small onion, (diced (~½ cup))
3-4 garlic cloves, (minced)
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon chili powder
½ teaspoon ground ginger
15 ounce can crushed tomatoes
1 cup water
1 cup green lentils, (rinsed, sorted)
½ - 13.5 ounce can full-fat coconut milk (slightly less than 1 cup)
Salt & pepper to taste (¾ -1 teaspoon salt recommended)

Steps:

  • Turn Instant Pot to sauté setting. Once hot, add oil.
  • Once oil is shimmering, add the onions and sauté until translucent, ~5 minutes.
  • Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
  • Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on HIGH pressure for 12 minutes.
  • Allow steam to naturally release (let pressure valve drop), then stir in the coconut milk, salt, and pepper. Sprinkle individual servings with desired garnishes. Enjoy!

EASY INSTANT POT RED LENTIL CURRY



EASY Instant Pot Red Lentil Curry image

This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories     Entree

Time 25m

Number Of Ingredients 15

1 large yellow onion, chopped
4 to 6 cloves garlic, minced
1 thumb size piece of fresh ginger, peeled and zested or minced
1 (14 ounce) can light coconut milk
1 (28 ounce) can diced tomatoes, fire-roasted or regular
1 ¼ cups dry red lentils, rinsed (See Notes)
2 cups soy curls or 1 cup TVP, optional (see Notes) (About 2 ½ ounces by weight.)
1 heaping tablespoon mild curry powder
½ teaspoon cumin
1 tablespoon tamari (for GF) or soy sauce
1 teaspoon fine sea salt
black pepper
2 ¼ cups water
cooked rice or potatoes for serving
cilantro and lime for serving

Steps:

  • Note: to avoid a burn warning from the Instant Pot it's important to measure accurately and stick closely to the recipe as written.
  • Combine all ingredients in the Instant Pot and stir well (if using soy curls/TVP, these go in dry; no need to soak first). Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
  • Carefully quick release the pressure. Stir, serve and enjoy!Lentil curry is great with potatoes, rice, or quinoa, plus your choice of cilantro, lime, avocado, and/or plain vegan yogurt.

Nutrition Facts : Calories 282 kcal, Fat 7 g, Carbohydrate 39 g, Protein 19 g, Fiber 17 g, Sugar 5 g, Sodium 638 mg, ServingSize 1 serving

INSTANT POT LENTIL CURRY



Instant Pot Lentil Curry image

This rich & hearty pressure cooker Lentil Curry is meant to be a super easy yet flavorful curry as a pair for steamed rice or bread of your choice.

Provided by Uma Raghupathi

Categories     Side Dish

Time 30m

Number Of Ingredients 13

1 ½ cup brown or green whole lentils
3 cup of water
1 onion chopped
2 small tomato chopped
2 garlic cloves chopped
½ inch ginger grated
4 clove spice (optional)
1 bay leaf
1 tsp cumin seeds
¼ tsp turmeric powder
½ tsp garam masala
1 tsp cayenne powder
1 tsp coriander powder

Steps:

  • Press the 'saute' button (medium) and add oil. As the oil heats up, add cumin seeds. Add crushed cloves. And saute for a few seconds.
  • Add chopped garlic, grated ginger, and chopped onions. Saute until the onions turn translucent. Add the chopped tomatoes and saute until it turns soft.
  • Add salt and all the spices like bay leaf, cayenne, garam masala, and coriander powder.
  • Saute for 2- 3 minutes. Add the washed and rinsed lentils. Add water and stir well.
  • Press cancel to stop sautéing and close the lid.
  • Press the 'pressure cooker' setting and set the timer for 15 mins on high pressure.
  • When the instant pot beeps let the pressure release naturally. It is safe to open the lid only after the pin drops down. Add chopped cilantro and a little lemon juice and mix well. Enjoy the lentil curry with rice or quinoa.

Nutrition Facts : Calories 153 kcal, Carbohydrate 31 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 18 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT SWEET POTATO LENTIL CURRY



Instant Pot Sweet Potato Lentil Curry image

An easy recipe for Instant Pot sweet potato lentil curry. This comfort food is the perfect weeknight dinner for anyone who loves sweet potatoes, curry or lentils.

Provided by Julia

Categories     Dinner     Lunch

Time 19m

Number Of Ingredients 16

3 tablespoons Olive Oil
1 Large Onion (, finely chopped)
1 Garlic Clove (, pressed (see note 1))
1 cup Uncooked Lentils ((see note 2))
1 large Sweet Potato ((1 pound/450 grams))
13 ounces Coconut Milk ((400 ml))
13 ounces Tomato Passatta ((400 ml))
3 teaspoons Thai Curry Paste
2 tablespoons Concentrated Tomato Puree
1 teaspoons Turmeric Powder
1 teaspoons Cumin Powder
1 teaspoons Salt
1 teaspoons Ginger
Avocado
Parsley
Chili

Steps:

  • Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
  • Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
  • When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
  • Serve warm with rice, quinoa, naan bread or flatbread.
  • Optional add-ons: avocado, sweetcorn, parsley, chili.

Nutrition Facts : Calories 471 kcal, Carbohydrate 44 g, Protein 16 g, Fat 27 g, SaturatedFat 18 g, Fiber 17 g, Sugar 7 g, ServingSize 1 serving

INSTANT POT RED CURRY LENTILS



Instant Pot Red Curry Lentils image

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

Provided by Lindsay

Categories     Dinner

Time 40m

Number Of Ingredients 17

1 1/2 cups brown lentils
1/2 large onion, diced
2 tablespoons red curry paste
1 tablespoon sugar (optional)
1 teaspoon garam masala
1 teaspoon curry powder
1/2 teaspoon turmeric
2 cloves garlic, minced
one 1-inch knob of ginger, minced
a few good shakes of cayenne pepper
2 cups water
1 14-ounce can tomato sauce
1 teaspoon coarse salt (more to taste)
3/4 cup coconut milk
2 tablespoons butter or ghee (optional)
cilantro for garnishing
rice for serving

Steps:

  • 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.
  • Stir in the coconut milk and butter. Taste and adjust seasonings.
  • Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

Nutrition Facts : Calories 268 calories, Sugar 4.3 g, Sodium 339.2 mg, Fat 6.9 g, SaturatedFat 5.4 g, TransFat 0 g, Carbohydrate 37.3 g, Fiber 16.5 g, Protein 14.7 g, Cholesterol 0 mg

INSTANT POT LENTIL CURRY



Instant Pot Lentil Curry image

Instant Pot Lentil Curry is a creamy, easy and delicious vegan Indian curry recipe that's made in minutes in your pressure cooker! It's a flavorful, classic mild curry made with pantry ingredients, minimal everyday spices and spinach. It is sure to be a hit with the whole family.

Provided by Kate Hackworthy | Veggie Desserts

Categories     Dinner

Time 20m

Number Of Ingredients 17

2 teaspoons oil
1 onion (chopped)
2 carrots (chopped)
2 cloves garlic (finely chopped)
1 tablespoon mild curry powder
2 teaspoons garam masala
½ teaspoon chili powder (or more to taste)
1 cup (215g) red lentils (rinsed)
2 cups water
1 x 15oz / 400g can chopped tomatoes
1 tablespoon tomato puree/paste
1/2 a 15oz / 400g can coconut milk
2 cups spinach (packed, chopped)
Juice of ½ a lemon
Chopped cilantro/coriander
Black onion seeds
Dried chilli flakes

Steps:

  • Sauté onions and carrot in the oil for about 5 minutes, using the Saute function of the Instant Pot
  • Stir in the garlic, garam masala, curry powder and chilli powder and sauté for a further minute, then press Off to stop the saute function.
  • Stir in the lentils, water, canned tomatoes and tomato puree.
  • Secure the lid on the Instant Pot (turn the knob to 'sealing' if you don't have a self-sealing model) and Pressure Cook for 10 minutes at high pressure.
  • Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.
  • Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.
  • Taste and season with salt and pepper and add more chilli powder if desired.

Nutrition Facts : Calories 232 kcal, Carbohydrate 39 g, Protein 14 g, Fat 3 g, SaturatedFat 1 g, Sodium 225 mg, Fiber 17 g, Sugar 7 g, ServingSize 1 serving

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From foodnewsnews.com


COCONUT CURRY INSTANT POT LENTIL SOUP - KILLING THYME
2021-11-08 Get the Recipe: Coconut Curry Instant Pot Lentil Soup. Yield: 8 servings. Prep Time: 15 mins. Cook Time: 15 mins. Natural release:: 15 mins. Total Time: 45 mins. With a warming coconut curry broth and tender sweet potatoes, this is the coziest Instant Pot lentil soup you can dig your spoon into! Print Recipe Rate Recipe Pin Recipe. Ingredients 4 cups vegetable broth 1 13.5 oz can full fat ...
From killingthyme.net


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