I absolutely love Thai curry. Unfortunately, I didn’t have the opportunity to try it for the first time until I was in college. I’m not sure if this can be put down to fear or if it is simply due to the fact that I never went to a Thai restaurant. Either way, I know now just how much I was missing out. I would place red Thai curry in my top ten list of favorite foods easy. As such, I have been looking for new ways to incorporate these flavors into different meals. That is how these lentils were born.
Recently, I was scrolling through my Instagram feed and noticed that Queen Lindsay from Pinch of Yum had posted a Red Curry Lentil recipe to her blog. As if this wasn’t exciting enough, I came to find that these lentils were cooked completely in an Instant Pot and came together in less than 30 minutes. The recipe I have posted below is a slightly different take on Lindsay’s recipe to suit my own tastes.
I wanted this recipe to boast purely Thai curry flavors. This includes chilis, coconut, ginger, and lime. I also prefer a little extra garlic and if you do too, feel free to measure it with your heart. Don’t let me tell you how much you need to add below! This recipe is easily customizable so if you would like to add more spices feel free. The Instant Pot is incredibly forgiving.
Over the last few months, so many people have asked me whether or not they should invest in an Instant Pot. I have only one word in response: YES! Sure they are a little bit large and clunky making storage kind of a nightmare but I promise you it is worth it. You will no longer have the need for a slow cooker, a rice cooker, and a pressure cooker. The Instant Pot does it all and it does it all fast.
Another reason the Instant Pot is so priceless is that it allows for people with tight schedules to enjoy warm, healthy, home-cooked meals like this on a daily basis. Simply throw the ingredients in and leave it until the beeper goes off. Taking the small amount of time necessary to create for yourself a nourishing meal serves you and your health down the line. So treat yourself! Make these incredible lentils tonight for dinner and have leftovers to feed you the rest of the week. You won’t be sorry.
Instant Pot Thai Curry Lentils
Healthy green lentils loaded with Thai curry flavor and cooked to perfection all in an Instant Pot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: instant Pot, entrées
- Cuisine: vegan, gluten-free
Ingredients
1.5 c green lentils
1 onion, roughly chopped
3 tbsp red curry paste
4 cloves garlic, minced
1 tbsp ginger, minced
14 oz can tomato sauce
2 c water
1/2 tsp turmeric
1/2 tsp salt
1 tbsp tamari or soy sauce
2 tbsp fresh lime juice
3/4 c light coconut milk
cilantro for serving
Instructions
1. To the bowl of an instant pot add lentils, onion, curry paste, garlic, ginger, tomato sauce, water, turmeric, and salt. Make sure your instant pot vent is in the “sealing” position and then set it to cook on high pressure for 20 minutes.
2. Once the 20 minutes are up, allow the pressure in the pot to release naturally for ten minutes before turning the vent knob to the “venting” position. Allow the remaining pressure to release. Remove the lid of the pot and stir in tamari, lime juice, and coconut milk. Top with cilantro and serve with rice. Lentils can keep in a sealed container in the refrigerator for 3-5 days.
Equipment
Nutrition
- Serving Size: about 2 cups
- Calories: 403
- Sugar: 7g
- Sodium: 612.4mg
- Fat: 7.3g
- Saturated Fat: 5.2g
- Carbohydrates: 59.6g
- Fiber: 10.4g
- Protein: 21.1g
- Cholesterol: 0mg
Keywords: instant pot, lentils, thai, curry
Looking for more Instant Pot recipes? Be sure to check out:
Very nice, we’ll have to try this.