Lentil Curry Recipe (Stove or Instant Pot)
User Reviews
4.3
-
Prep Time
10 mins
-
Cook Time
30 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)
Description
The Lentil Curry uses red lentils cooked with a spiced base featuring toasted cumin seeds, diced tomatoes, diced onions, minced garlic, ginger, garam masala, curry powder, ground coriander, and salt. The spices create a warm and earthy flavor profile typical of Indian-inspired curries.
The recipe allows cooking either on the stovetop by simmering covered until lentils are tender, or with an Instant Pot using the sauté and pressure cook functions. The lentils soften to a thick, stew-like consistency that is hearty and filling.
Fresh cilantro and lime wedges are served alongside to add fresh, herbaceous notes and acidity that balance the richness. The curry pairs well with plain rice or cauliflower rice to make a complete meal.
Leftover curry deepens in flavor overnight and can be stored refrigerated for up to one week or frozen up to a month, making it practical for batch cooking.
Ingredients
- 1/8 teaspoon cumin seeds
- 2 Roma tomato plum tomatoes, diced
- 1 medium yellow onion (diced)
- 1 tablespoon garlic minced
- 2 teaspoons garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1 teaspoon salt sea salt
- 1/2 teaspoon ginger fresh, minced
- 1 cup red lentils dried
- 4 cups water
- cilantro for garnish, fresh, chopped leaves
- lime for serving, fresh, wedges
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 leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
- The curry tastes better the next day after flavors have melded.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Serving | 11/3 cups | |
| Calories | 216kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 1g | 2% |
| Sodium | 294mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
You'll Also Love
