Instant Pot Creamy Red Curry Lentils
FitMenCook
My name is Kevin. My life changed when I realized that healthy living is truly a lifelong journey, mainly won by having a well-balanced diet and enjoying adequate exercise. By experimenting in the kitchen and openly sharing my meals, I learned that healthy eating is hardly boring and that by making a few adjustments, I could design a diet that could help me achieve my personal fitness goals. Our bodies are built in the kitchen and sculpted in the gym.
With my dad recently converting to a vegan diet, I’ve been experimenting more and more with plant-based recipes. And I’m really loving it! I’m learning all about new flavor combinations in order to mimic some animal based meals and food, while also finding new ways to make meals nutrient dense.
I was never a fan of lentils…until now. I found the texture a bit too grainy and often times dry. However, through my recent explorations, I’ve discovered a few things that have convinced me to incorporate them more into my diet:
- not all lentils are the same. Red lentils, in particular, cook fast and they are very creamy, almost buttery, when slow cooked.
- briefly sautéing the lentils in spices or seasonings prior to cooking in broth/water, will ensure each bite is flavorful and robust
- lentils are inexpensive and nutrient dense, with solid protein, complex carbohydrates, iron and fiber
I recommend enjoying these lentils with a lighter side such as (steamed) cauliflower rice or even grilled vegetables; however, there’s nothing wrong with enjoying these with brown rice, quinoa or even jasmine rice for a hearty and nutritious meal. I purchased all of my groceries from Kroger so the ingredients should be easy to find and relatively affordable.
Instant Pot Creamy Red Curry Lentils
Ingredients for 5 servings
Serving size ~1 1/2 cups
- 1 tablespoon avocado oil (or coconut oil)
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 2 medium raw carrots, chopped into 1-inch pieces
- 5 tablespoons red curry paste
- 2 cups red lentils
- 1/2 can (14.5oz) diced tomatoes
- 1 can (13.5) lite coconut milk
- 2 cups (16oz) veggie broth
- Garnish
- cilantro
- lime
- Set Instant Pot (or multi-function slow cooker) to “Saute.” Add oil, onion, garlic and carrots. Cook for about 6 to 8 minutes until the onions are caramelized (brown) and the edges of the carrots are seared.
- Add the red curry paste and the lentils, and mix everything together for 1 to 3 minutes, ensuring that each lentil is our covered in paste and oil. Turn the Saute function off.
- Add the remaining ingredients and stir. Place on the top and set the Instant Pot on the “Pressure Cook” setting. Allow it to heat up first, then cook for 6 to 8 minutes for creamy lentils with a little bit of texture; or, 8 to 10 minutes for creamy, smooth lentils with every individual lentil texture. Season to taste with a bit of sea salt & pepper, then garnish with fresh cilantro and lime.
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