Tikka Masala Lentils
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
25 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
Indian
Tikka Masala Lentils
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These tikka masala lentils, which can be made in your Instant Pot or on the stovetop, are healthy, easy to make, and packed with flavor from the combination of fragrant Indian spices, coconut milk, and tomato paste.
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Ingredients
- 1 tablespoon Mild vegetable oil
- 1/2 medium (about 4 oz) yellow onion diced
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
- 2 cups water
- 1 cup (7 oz) brown lentils
- 1/2 cup canned full-fat coconut milk shaken or stirred
- 2 tablespoons tomato paste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh cilantro leaves
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Instructions
- Preheat an electric pressure cooker using the SAUTÉ function. If using an Instant Pot, adjust the heat to MORE.
- When the pressure cooker insert is hot, add the oil and onion and cook, stirring frequently, until it softens and becomes translucent, about 5 minutes.
- Add the curry powder, garlic powder, paprika, turmeric, salt, cayenne, cinnamon, cumin, and black pepper and combine. Stir in the water, lentils, coconut milk, tomato paste, and lemon juice.☞ TESTER TIP: Premix your spices in a small bowl that can be added all at once to the pressure cooker.
- Place the lid on the cooker and make sure the vent is in the SEALING or pressure position. Using the display panel, set to cook at low pressure for 15 minutes.
- When the cooker beeps, let it naturally release the pressure for 10 minutes. Switch the vent valve from the SEALING to the VENTING or pressure release position. Use caution while the steam escapes.
- Top with cilantro leaves and serve.
Notes
- No pressure cooker? No problem! These lentils can easily be made on the stovetop. In a Dutch oven over medium heat, sauté the onion in oil until tender, about 5 minutes. Add the spices and cook, stirring, for 30 seconds. Stir in the water, lentils, coconut milk, tomato paste, and lemon juice, and bring to a simmer. Cover, adjusting the heat to maintain a simmer, and cook, stirring occasionally, until the lentils are very tender but not mushy, 25 to 35 minutes. If the lentil mixture becomes too dry, stir in up to 1 cup more water.
Nutrition Information
Show Details
Serving
1portion
Calories
308kcal
(15%)
Carbohydrates
39g
(13%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
1g
Trans Fat
1g
Sodium
368mg
(15%)
Fiber
19g
(76%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 308kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 368mg | 15% |
| Fiber | 19g | 76% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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