Lentil Curry Recipe (Stove or Instant Pot)

Name: Lentil Curry Recipe (Stove or Instant Pot)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1/8 teaspoon cumin seeds; 2 Roma; 1 medium yellow onion; 1 tablespoon minced garlic; 2 teaspoons garam masala; 1 teaspoon curry powder; 1 teaspoon ground coriander; 1 teaspoon sea salt; 1/2 teaspoon minced fresh ginger; 1 cup dried red lentils; 4 cups water; chopped fresh cilantro leaves; Fresh lime wedges

User Reviews

4.3

165 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
4 servings
Calories
216 kcal
Course
Side Dish, Main Course, Dinner
Cuisine
Indian

Lentil Curry Recipe (Stove or Instant Pot)

Iris Warren

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This easy lentil curry made with curry powder, garam masala, and other spices is perfect over white rice or cauliflower rice as a vegetarian main dish or as a side with coconut chicken curry.

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Ingredients

Servings

1/8 teaspoon cumin seeds
2 Roma (plum tomatoes, diced)
1 medium yellow onion (diced)
1 tablespoon minced garlic
2 teaspoons garam masala
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon sea salt
1/2 teaspoon minced fresh ginger
1 cup dried red lentils
4 cups water
chopped fresh cilantro leaves (for garnish)
Fresh lime wedges (for serving)

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Instructions

Select the Sauté setting on your Instant Pot or multicooker.
Heat a large pot over medium-high heat.
Serve the lentils over the rice or cauliflower rice, topped with cilantro and a squeeze of lime juice.
Place the cumin seeds in the inner pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic, garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Place the cumin seeds in the pot and toast until fragrant and browned, about 1 minute. Add the tomatoes, onion, garlic,
Stir in the lentils plus 4 cups water.
garam masala, curry powder, coriander, salt, and ginger. Cook, stirring occasionally, for 5 minutes.
Seal the pot and pressure-cook for 20 minutes, then allow the pressure to release naturally.
Stir in the lentils plus 4 cups water. Bring to a boil then cook covered on low, 20 to 30 minutes, until the lentils are tender and cooked.

Notes

Store any left- overs in an airtight container in the refrigerator for up to a week, or freeze for up to a month. The curry is even more delicious the next day!