Instant Pot Lentil Curry With Spinach Recipes

INSTANT POT COCONUT SPINACH LENTIL CURRY

Steps:

• Wash brown lentil / Whole Masoor with water. Drain all the excess water and keep it aside.
• Turn on IP saute button. Now heat oil in an instant pot. Add cumin seeds and let it crackle.
• Add grated ginger and garlic. Saute for few seconds.
• Now add Chopped onion and tomatoes. Saute for a minute.
• Add salt, chili powder, turmeric powder and garam masala. Mix well.
• Then add water and brown lentils. Stir them.
• Close the lid and Turn off the IP.
• Press the manual button. Set the timer for 21 minutes under high pressure with pressure valve set to sealing.
• When cooking time is complete, let the pressure release naturally.
• When the pressure is fully released, the float valve will drop and the lid will unlock to open. Now it is safe to open the lid.
• Open the lid.
• Add Spinach and coconut milk. Stir it very well. Turn on the saute mode and cook for another 2 minutes.
• Instant Pot Coconut Spinach Lentil Curry is ready. Garnish it with some cilantro, Now all you need is some sliced onions on the side, a squirt of lime juice some!! And you are all set!! A healthy hearty meal is ready under 30 minutes!!

INSTANT POT LENTIL CURRY

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.

INSTANT POT GOLDEN LENTIL & SPINACH SOUP

Steps:

• Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
• Add the lentils and pour in the broth. Stir.
• 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 12 minutes.
• The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
• Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
• Keeps in the refrigerator for about 3 days. Freezes well too!