Curried Lentils


  • 2 ½ cups lentils, cooked
  • Drizzle of olive oil
  • 1 small white onion, cut into chunks
  • 1 tbsp ground garlic
  • 1 tomato, peeled and diced
  • 1 small piece Ginger, peeled
  • 14 oz (400ml) coconut milk
  • 1 tbsp curry powder
  • ½ tbsp turmeric powder
  • 1 tsp lemon zest
  • 1 tsp Hot Pepper I used chili flakes
  • Salt to taste
  • Chopped Coriander, for garnish
  • Place the stainless steel inner pot inside the Instant Pot® and add the lentils that have been soaking overnight with the same amount of fresh water.
  • Close and lock the Instant Pot lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, Normal, and set time to 10 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid. Remove and set the cooked lentils aside. (If there is water left, strain).
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 20 Minutes. Add a bit of olive oil and sauté the onion, garlic, tomato, and ginger until softened.
  • Add the coconut milk, curry, turmeric, lemon zest, and hot pepper. Mix. Blend everything and return to the pot.
  • Return the cooked lentils along with the salt to taste, let cook for a minute, and you’re done!
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