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
Ingredients
- 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
Instructions
- 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!
Stovetop Directions:
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!
Notes
Nutrition information is a rough estimate based on calculations using specific products, and without optional ingredients.
Find it online: https://guthealthydietitian.com/instant-pot-vegan-lentil-dal/