Every Sunday, I take time to prep our lunches for the upcoming week. I find it a massive pain in the ass every single week. I find it challenging to think of new ideas for meals I want to eat for an entire week, that keep well, and are tasty and delicious. But if I don’t meal prep, I regret it for the entire week. So (almost) no matter what, I get it done.
This instant pot vegan lentil dal is one of my favourite meal prep recipes. Prepared in a pressure cooker, it’s quick and easy, keeps well all week long and provides tons of fiber. My favourite kind of recipe!
The base of this rich and creamy dal is made from lentils, curry paste and coconut milk. Onion and garlic provide savoury flavour and tomatoes provide acidity.
I hope you love this instant pot vegan lentil dal! It’s:
- & Delicious!
This recipe makes a perfect choice for meal prep for lunches for the week, or an easy weeknight dinner.Print
Instant Pot Vegan Lentil Dal
Without fail, every time we eat at an Indian restaurant, I order dal. This Instant Pot dal comes together with minimal effort and offers a serious dose of flavour and nutrition. I serve it over brown rice or with whole wheat naan bread. You could also thin it out with some extra water and eat it as a soup!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Entrée, Soup
- Method: Pressure Cooker, Stovetop
- Cuisine: Vegan, Gluten-Free
- Diet: Vegan
- 1 yellow onion, diced
- 2 Tbsp coconut oil
- 3 Tbsp curry paste
- 2 cups (500ml) full fat coconut milk
- 2 cups (500ml) low sodium vegetable broth
- 1 large can (796ml) low sodium canned diced tomatoes
- 2 cups (400g) green lentils
- 1 tsp sea salt
- Add the onion and oil to instant pot and turn on ‘sauté’ function. Sauté for 4-5 minutes.
- Add minced garlic and curry paste to onions and sauté for another 1-2 minutes.
- Add lentils, coconut milk, broth and canned tomatoes to instant pot. Turn pressure cook on high and set to 10 minutes. Make sure valve is pushed to sealing!
- When pressure cooking is finished turn valve to venting for 5 minutes to release steam. Stir thoroughly and let sit for 5-10 minutes to thicken.
- Serve over brown rice or with naan bread!
If you do not have a pressure cooker you can easily make this recipe on the stovetop. After sautéing onions, garlic and curry paste in a large pot add lentils, coconut milk, broth and canned tomatoes and bring to a boil on medium-high heat. Once boiling, reduce heat to low and simmer uncovered for 30-40 mins, until lentils are soft. Season with salt and pepper and enjoy!
Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients.
Keywords: vegan, plant based, gluten-free, lentils, dal, Indian, pressure cooker, instant pot