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Instant Pot Curry Lentils

Lentils cooked in veggie broth, curry spices, onion, garlic, ginger, carrots, diced tomatoes and kale in the Instant Pot
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Release time 10 minutes
Total Time 39 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American, Indian
Ingredients Equipment Method

Ingredients
  

  • 1 onion diced
  • 4 carrots diced
  • 4 garlic cloves minced
  • 1 tbsp shredded fresh ginger
  • 1 lb green or brown lentils (about 2.25 cups) rinsed and sorted
  • 1 15 oz can diced tomatoes
  • 4 cups low sodium veggie broth
  • 2 cups water
  • 3 tsp curry powder
  • 2 tsp garam masala powder
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fresh cracked black pepper
  • 1 tsp turmeric powder
  • 2-3 tsp Bragg's liquid aminos or just use salt to taste- about 1/2 tsp
  • 3 large handfuls of chopped kale

Equipment

  • 1 Instant Pot or other electric pressure cooker

Method
 

  1. 1. Set the instant pot to "saute" mode. Once it's heated up, add in the onion and let it cook for a few minutes to soften. Add in the carrots, garlic and ginger and let cook for a couple more minutes to release their flavors. Stir and splash in some water as needed to prevent sticking.
  2. 2. Add in the lentils, veggie broth, water, spices and aminos and stir. Put the lid on and set the valve to "sealing". Press "cancel" to turn off saute mode. Press the "pressure cook" or "manual" button and set the time to 14 minutes. When the timer goes off let the pressure release naturally for 10 minutes, then release the pressure the rest of the way manually by turning the valve.
  3. 3. After the pressure has fully released remove the lid and stir in the chopped kale. Let it sit for a few minutes so the kale wilts. Serve warm with some quinoa or brown rice.