Curried Lentils

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Curried Lentils calories by ingredient


Introduction

A coconut curry lentil recipe for the instapot A coconut curry lentil recipe for the instapot
Number of Servings: 6

Ingredients

    1.5 cup Lentils
    1.0 tbsp Olive Oil
    0.5 medium (2-1/2" dia) Onions, raw
    4.0 tsp Ginger Root
    1.0 tbsp Curry powder
    1.5 tsp unpacked Brown Sugar
    1.0 tsp Salt
    14.0 oz Thai Kitchen Light Coconut Milk
    1.0 cup (8 fl oz) Water, tap
    6.0 tsp Garlic

Directions

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.