Curried Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1.5 cup Lentils1.0 tbsp Olive Oil0.5 medium (2-1/2" dia) Onions, raw4.0 tsp Ginger Root1.0 tbsp Curry powder1.5 tsp unpacked Brown Sugar1.0 tsp Salt14.0 oz Thai Kitchen Light Coconut Milk1.0 cup (8 fl oz) Water, tap6.0 tsp Garlic
Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the oil, onion, ginger, and garlic. Cook, stirring often, until very fragrant and the onion is soft, about 2 minutes. Add the curry powder, brown sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (its 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.
Serving Size: Makes 6 1/2cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user L3DESIGNS.
Serving Size: Makes 6 1/2cup servings
Number of Servings: 6.0
Recipe submitted by SparkPeople user L3DESIGNS.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 7.3 g
- Cholesterol: 0.0 mg
- Sodium: 391.1 mg
- Total Carbs: 14.7 g
- Dietary Fiber: 4.5 g
- Protein: 4.9 g
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