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    Home » Recipes » All Recipes

    Instant Pot Curry Lentils

    Published: Mar 15, 2022 by Kathleen Hansen · This post may contain affiliate links · 1 Comment

    Jump to Recipe·Print Recipe

    Instant Pot Curry Lentils are an easy vegan recipe that is easy to make for dinner or meal prep. Lentils are super filling and the curry spices add so much flavor.

    instant pot curry lentils
    Jump to:
    • Ingredients for the Instant Pot Curry Lentils:
    • How to Make Curry Lentils in the Instant Pot
    • Storage, Freezing, and Reheating
    • Serving Suggestions
    • Are these curry lentils spicy?
    • What size of Instant Pot should be used?
    • Recipe
    • Reviews

    Ingredients for the Instant Pot Curry Lentils:

    • Onion
    • Lentils - Also check out this recipe for Instant Pot Lentil Soup.
    • Red Curry Paste
    • Spices: Garam Masala, Curry Powder, Turmeric, Cayenne Pepper, Kosher Salt. You can also use some of these spices in this recipe for Instant Pot Coconut Curry Chicken.
    • Minced Garlic
    • Crushed or Grated Ginger
    • Water
    • Canned Tomato Sauce - also used in this recipe for Vegan Quinoa Chili.
    • Coconut Milk
    • Rice - For serving
    • Fresh Cilantro  - For serving.
    lentils, tomatos, onion, spices, and curry paste in the instant pot
    curry lentils in instant pot

    How to Make Curry Lentils in the Instant Pot

    1. Add to Instant Pot - Place all ingredients except for the coconut milk in the Instant Pot.
    2. Pressure Cook - Close the lid and set the valve to sealing then cook on Manual High Pressure for 15 minutes. Allow the pressure to Natural Release for about 10 minutes (let it sit) then Quick Release the remaining pressure.
    3. Add Coconut Milk - Stir in the coconut milk. Taste and adjust salt if needed and cayenne if more heat is desired.
    4. Serve - While the lentils are cooking, cook the rice and chop up some fresh cilantro. Serve the lentils with rice and sprinkle with fresh chopped cilantro.
    curry lentils with rice and naan

    Storage, Freezing, and Reheating

    • Storage - Leftover curry lentils can be stored in an airtight container in the fridge for up to 5 days.
    • Freezing - The curry lentils also freeze well. Freeze in freezer bags, with the air pressed out, for up to 3 months. Thaw in the fridge before reheating.
    • Reheating - Curry lentils can be reheated in a pot on the stove or in the microwave.

    Serving Suggestions

    I like to serve the curry lentils with cooked white rice (cauliflower rice or quinoa are great too) and some fresh naan (or try making this easy yogurt flatbread).

    The curry lentils are also great for meal prep! They reheat super well. I store them in meal prep storage containers with the cooked rice for easy, ready to go meals.

    vegan curry lentils with rice

    Are these curry lentils spicy?

    As written, the lentils are a mild spice level but you can easily make them spicier by adding more cayenne pepper. Or you can omit all together if you don't want any heat.

    What size of Instant Pot should be used?

    I use the 8qt Instant Pot Duo, but this recipe would also work well in a 6qt Instant Pot.

    vegan curry lentils in the instant pot

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    Print

    Recipe

    Instant Pot Curry Lentils

    curry lentils with rice in a bowl
    Print Recipe

    ★★★★★

    5 from 1 reviews

    Instant Pot Curry Lentils are an easy vegan recipe that is easy to make for dinner or meal prep. Lentils are super filling and the curry spices add so much flavor.

    • Author: Kathleen
    • Prep Time: 10 minutes
    • Cook Time: 30 minutes
    • Total Time: 40 minutes
    • Yield: 6 servings
    • Category: Instant Pot, Main Dish, Meatless Monday
    • Method: Instant Pot
    • Cuisine: Indian
    • Diet: Vegan

    Ingredients

    Curry Lentils

    • 1 ½ cups brown or green lentils
    • 1 medium white or yellow onion, diced
    • 2 tablespoons red curry paste
    • 1 teaspoon garam masala
    • 1 teaspoon curry powder
    • ½ teaspoon turmeric
    • ⅛ teaspoon ground cayenne peper
    • 1 ½ teaspoons minced garlic
    • 2 teaspoons crushed or grated ginger
    • 2 cups water
    • 1 14-oz can tomato sauce
    • 1 teaspoon kosher salt
    • ¾ cup coconut milk

    For Serving

    • Cooked white rice, for serving
    • Chopped fresh cilantro, for serving

    Instructions

    1. Add to Instant Pot - Place all ingredients except for the coconut milk in the Instant Pot. Stir to combine.
    2. Pressure Cook - Cook on Manual High Pressure for 15 minutes. Allow pressure to Natural Release for about 10 minutes then Quick Release the remaining pressure.
    3. Add Coconut Milk - Stir in the coconut milk. Taste and adjust salt if needed and cayenne if more heat is desired.
    4. Serve - While the lentils are cooking, cook the rice and chop up some fresh cilantro. Serve the lentils with rice and sprinkle with fresh chopped cilantro.

    Notes

    Leftovers can be stored in airtight containers in the fridge for 5 days.

    Nutrition

    • Serving Size: ⅙ of Curry Lentils
    • Calories: 264
    • Sugar: 4.1 g
    • Sodium: 284.8 mg
    • Fat: 7.6 g
    • Carbohydrates: 37.8 g
    • Fiber: 6.7 g
    • Protein: 13.5 g
    • Cholesterol: 0 mg

    Keywords: Instant Pot Curry Lentils, Vegan Curry Lentils, Vegan Instant Pot Curry Lentils

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    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Katie says

      March 19, 2023 at 9:55 am

      This is one of my favorite recipes for meal prep! I almost always have some in the freezer as well

      ★★★★★

      Reply

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