Instant Pot Creamy Red Curry Lentils
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.
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
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.
ABOUT THE AUTHOR
Hey, I'm Kevin
My name is Kevin. My life changed when I realized that healthy living is a lifelong journey, mainly won by having a well-balanced diet and maintaining an active lifestyle.
By experimenting in the kitchen and sharing my meals on Tumblr, I learned healthy eating is not boring! By making a few adjustments to my favorite foods, I could design a diet that could help me achieve my wellness goals while satisfying my desire for BANGIN food! 😅 Now I try to help people around the world realize that same level of freedom in eating regardless of budget. Welcome, let's #DemocratizeWellness together!
Apr 21 2023
This is my favourite, go-to, recommended, pot-luck, – you name it – lentil recipe. We make it weekly through the winter, and so adjust for variety. Vegetarian, Vegan, Pork ends, red curry, green curry, mango-pickle curry, you name it. It’s delicious every time. For those new to lentils and/or curries, this is a perfect introduction. Thank you so much for this recipe. It introduced me to your site and I’ve been following it ever since.
thank you for sharing that with me! im glad you enjoy the recipe as much as I do!
Apr 29 2023
Thank you so much for this recipe and your site. I’m (mostly) vegan, my husband is not. This is a recipe we can enjoy together.
you’re very welcome! it’s a great recipe! another one you may want to try is the “adasi” – my FAVORITE, hearty lentil stew recipe. https://fitmencook.com/recipes/healthy-green-lentil-stew/