red lentil curry

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot and stovetop. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!&nbsp;

Red Lentils Recipe (Masoor Dal)

Ghee

tsp Cumin seeds (Jeera)

Green chili pepper (optional)

Onions (diced)

tbsp Garlic (minced)

tbsp Ginger (grated)

Tomatoes (chopped)

Red lentils (Masoor Dal) (rinsed)

Water

Lime juice

Cilantro (to garnish)

tsp Ground Turmeric (Haldi powder)

Coriander powder (Dhaniya powder)

tsp Garam Masala (optional)

(adjust

Basmati Rice

Salt

Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Sauté for 30 seconds.

When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.

Add tomato and spices. Stir and sauté for another 2 minutes.&nbsp;

Add the lentils, water and stir well.&nbsp;

(For pot-in-pot rice) Place the trivet. In a bowl, add all ingredients for basmati  rice and place it on top of the trivet. Close the lid with vent in sealing position.&nbsp;

Press cancel and close lid with vent in sealing position. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins.&nbsp;

After the instant pot beeps, let the pressure release naturally for 5 minutes, then release the pressure manually (5 minute NPR).&nbsp;

Open the pot. Add the lime juice and stir the dal.&nbsp;

Garnish with cilantro. Serve dal with roti, naan or rice.&nbsp;

Follow the same steps as above. In the stovetop pressure cooker, cook for 1 whistles (about 5 minutes) and let the pressure release naturally.

For stovetop pressure cooker

In a large pot  over medium heat, follow the same steps as the recipe above. After adding lentils and water, bring to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes.

For stovetop pot

https://content.jwplatform.com/videos/q0KbPO7a.mp4

Quick and easy Red Lentil Curry, also known as Masoor Dal, made in the instant pot along with pot-in-pot basmati rice. This super delicious, healthy and budget friendly vegan meal can be made in less than 30 minutes!

Red Lentil Curry (Masoor Dal) in Instant Pot

<em>This creamy Coconut &amp; Red Lentil Curry is ready in 30 minutes and you only need 8 ingredients to make it! A cozy, hearty, and flavorful dinner.</em>

Creamy Coconut &amp; Red Lentil Curry

yellow onion, diced

garlic,

ginger, finely minced

cilantro, chopped; stems and leaves divided

curry powder

cayenne pepper (optional)

(309 grams) dry red lentils

coconut milk

(470 ml) low-sodium vegetable broth + 2 cups water

basmati

Bring a large saucepan to medium heat and add a splash of vegetable broth or neutral cooking oil. Add the onion to the pan and sauté until translucent, 3 to 5 minutes

Add the garlic, ginger, and chopped cilantro stems to the pan and sauté for an additional 1-2 minutes, then stir in the curry powder and cook for an additional minute. Rinse the lentils briefly, then add them to the saucepan with the coconut milk and vegetable broth and stir to combine. 

Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 18-20 minutes, or until the lentils are tender. Stir occasionally to ensure even cooking and flavor distribution.

Serve warm with rice, or as desired; leftovers will keep in the fridge for up to 5 days or can be frozen for up to one month.

Is there anything to use in place of nutritional yeast?  Not my favorite ingredient.  Thx!

Looks great.. l think its better to cook it longer as the lentils are a better texture also to add coconut milk straight in the pot at the end of cooking..to make sure it's creamy all the way through.. sweet potatoes go amazingly in this one. And some lovely warm naan bread to serve with. 😋

Super easy to make and turned out awesome!

Blog comment 

Hi Caitlin! 

I am swooning over here. Simple and tasty. I am pleased to say this curry is going to become a stable for me and will be great for meal prep. 

Also, Instead of using the stove top, I used my pressure cooker. I still followed the same instructions, making sure to utilize my sauté feature.  Everything came out wonderfully. 

Thanks for sharing!

So delicious as always, Caitlin! I added broccoli into the pot toward the end of cooking to add some more veggies, and it turned out great!! Thanks for all your hard work Caitlin 😊

Hi Caitlin! Just wanted to say that discovering your blog was an absolute highlight of our day yesterday! My husband and I absolutely loved making this curry dish and it will definitely be part of our meals regularly now. Having become "accidental vegetarians" this year (somehow just lost the taste for meat at some point), we'll be trying loads of your other recipes. Really love your style too - you just get straight into the recipe and things to take note of instead of turning it into a War and Peace-length article. Concise and easy to make dishes - winning combo. Keep up the amazing work!

This recipe was so simple and delicious! I ate this with sautéed kale and rice. I also swapped the full fat coconut milk for reduced fat and it was still flavorful and creamy. I think a dash of maple syrup would be awesome in this - I love a little sweet note in my curries! Next time, I think I will add potatoes and some more veggies to bulk up the meal a little more. This is a new staple for sure!

I loved this recipe. I just added some salt and used rice noodles instead of rice because I like them. I also added some broccoli as my green because that was what I had in my fridge. I'm very excited to try more recipes and I'll definitely make this one again. :)

Added carrots, celery and mushrooms. Also a tin of diced tomatoes (I reduced the added water by half a cup to compensate for the water in the tomato tin. Also added paprika because paprika is awesome.

This is really delicious. I added some frozen peas near the end of cooking to add some veggies. I will definitely make it again.

I loved this recipe. I just added some salt and like Chrissy Lake I thought 4 cups of liquid would be too much so I just added 2 cups of vegetable stock and skipped the 2 cups of water; they came out wonderful! I’m very excited to try more recipes and I’ll definitely make this one again. 🙂

Have made this recipe twice during lockdown. Find it great for using cupboard staples. Added mushrooms the first time and today I added a pepper and courgette with the onion. So delicious. Can’t wait to have it again. Thank you for the recipe.

Easy and delicious!!  To really make it special, add 2 tbsp. of squeezed lemon juice toward the end of the cooking along with a little salt to bring out the flavors..... thank you so much!!!

This Red Lentil Curry Soup swirled with coconut milk and topped with cilantro for a cozy and comforting soup that&#x27;s full of flavor! Instant Pot and stove top instructions.

Red Lentil Curry Soup

TBSP avocado oil (or olive oil)

yellow onion, (diced)

garlic, (minced)

ginger

red bell pepper, (seeded and diced)

split red lentils ((like bob’s red mill brand))

low-sodium vegetable broth

14.5 oz crushed tomatoes

TBSP red curry paste

TBSP chili garlic sauce (plus extra to taste)

TBSP curry powder

tsp garam masala

tsp sea salt

13.5 oz canned unsweetened coconut milk

lime

cilantro

Set Instant Pot to &quot;Sauté&quot; and heat up 1 TBSP oil. Add onion, garlic, ginger, and bell pepper. Sauté for 3 min then select cancel to turn IP off.

Add lentils, broth, crushed tomatoes, curry paste, chili garlic sauce, garam masala, curry powder, and salt.

Check to make sure the valve is in sealed position and lock the lid. Set Instant Pot to MANUAL and cook on HIGH for 5 min.

Once it beeps, quick release the presure by switching the valve to venting postion and stand back as steam releases. Once pressure has been released, safely remove the lid.

Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Season with any additional salt or spices if desired and serve with extra lime wedges for serving.

Garnish with fresh cilantro and add some extra chili garlic sauce if you like things spicy. Enjoy!

Instant Pot Instructions

Heat 1 TBSP oil in a large saucepan or pot over medium-high heat. Sauté onion and bell pepper until tender and golden, approx. 8 minutes.

Add garlic, ginger, curry paste, chili garlic sauce, garam masala, curry powder, and salt. Cook for 1-2 minutes, stirring often, until fragrant.

Next add lentils, broth, and tomatoes. Bring  to a boil then reduce heat to low and simmer gently, stirring occasionally. Cook until lentils are soft but not mushy, approx. 20-25 minutes. Add any adtional seasoning/spices desired.

Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Garnish with fresh cilantro, and add some extra chili garlic sauce if you like things spicy. Serve with additional lime wedges. Enjoy!

Stove Top Instructions

Easy, healthy Slow Cooker Red Lentil Curry with Sweet Potatoes and coconut milk. Creamy, delicious vegan recipe with the perfect amount of Indian spice!

Slow Cooker Red Lentil Curry with Sweet Potatoes

red lentils

sweet potato ((about 3 medium))

vegetable broth

water

shallot (finely chopped)

Thai red curry paste

garam masala

turmeric

coconut sugar sugar

salt

garlic (minced (about 1 tablespoon))

tomato paste

brown rice or quinoa

cilantro ((highly encouraged))

Lemon

Coat a 5-quart or larger slow cooker with nonstick spray. Rinse the lentils, then add them to the slow cooker. Add the sweet potato, vegetable broth, water, shallot, curry paste, garam masala, turmeric, sugar, ginger, salt, garlic, and tomato paste. Stir well to combine. Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 7 hours, until the lentils and sweet potatoes are tender. Turn off the heat and stir in the coconut milk. If you’d like a thinner consistency, stir in additional broth or water.

Taste and adjust seasoning as desired. Serve hot over prepared brown rice or quinoa. Garnish with lots of fresh cilantro and a squeeze of lemon or lime.

https://content.jwplatform.com/videos/DYhgVdLl.mp4

Red Lentil Curry

These Ethiopian lentils are full of flavor, spiced with cardamom and ginger! Serve over rice for an easy dinner.

Ethiopian Lentils (Mesir Wat)

rice

red onion

garlic

ginger root

olive oil

paprika

cardamom

tomatoes

black pepper

cayenne

Prepare the rice according to the package instructions or use our Instant Pot method.

Dice the onion. Mince the garlic. Mince the ginger.

In a large saucepan or pot, heat the olive oil over medium heat and cook the onion until translucent, about 5 minutes.

Add the garlic, ginger, paprika, turmeric, and ground cardamom. Cook for about 3 minutes until fragrant. Stir in the tomatoes with their juices and cook for another minute.

Add the red lentils and water. Cover and bring to a boil. Once boiling, reduce to a simmer. Cook covered until the lentils are fully pureed, stirring occasionally, about 25 minutes. Add the kosher salt and black pepper. For additional heat, add several pinches of cayenne.

This is a delicious vegan dish that you can make in one pan or pot. If you want to add something more to the curry, consider adding pan-fried tofu, fried paneer, or pan-fried shrimp (if you’re not vegan or vegetarian). You can also add several handfuls of greens when the lentils are nearly done simmering.You can also freeze leftovers. Wait until the lentil curry cools completely before transferring to a container.

Simple Red Lentil Curry

dry red lentils

virgin coconut oil

yellow onion (about 1/2 medium onion)

garlic (minced)

brown sugar (see note 1)

yellow curry powder

coriander (optional)

cayenne pepper

canned full-fat coconut milk (see note 2)

scallions

peanuts

Rinse the red lentils and pick out any dark or discolored pieces. Drain and set the lentils aside.

In a large skillet or small pot, heat the coconut oil over medium heat. Add the onions and cook them for about 5 minutes, stirring them so they don’t burn. Next, add the garlic and ginger and cook for another 30 seconds, until fragrant. 

Add the crushed tomatoes, sugar, curry powder, coriander, cayenne pepper, and salt. Stir to incorporate all the spices with the tomatoes. Next, add the lentils. The rinsed lentils likely will have hardened into a solid chunk. Use a spatula to break them up in the tomato sauce. Then, add the vegetable broth. Cover the skillet or pot with its lid and bring everything to a boil. 

Reduce the heat to low and let the beans simmer for another 17 to 20 minutes until the lentils are fully cooked and tender. After 10 minutes of simmering, stir the lentils to make sure that they don’t stick to the bottom of the pot or pan. If the lentil curry looks too solid, add another 1/2 cup of water. Alternatively, if the curry looks too runny, let it simmer uncovered for another 5 to 10 minutes. Note that the curry thickens as it cools.

Stir in the coconut milk and turn off the heat.

Divide the red lentil curry into bowls and serve with jasmine rice, basmati rice, or brown rice. The curry is great with my scallion pancakes too! Garnish the curry with sliced scallions and chopped peanuts, if you like.

Nothing beats a soothing bowl of warm dal; our masoor dal is protein-packed, making it a tasty meal all on its own or the perfect side dish.

Masoor Dal in the Instant Pot

coconut oil

ginger, (minced, divided)

chilies

kosher salt, (to taste)

black mustard seed

turmeric, (ground)

coriander powder

fennel, (ground)

coconut milk, (full-fat)

red lentils (masoor dal)

spinach

limes, (divided, sliced, and juiced)

Rinse 1 cup of masoor dal in a colander and set aside.

In an Instant Pot, add coconut oil and onion. Cook in saute mode until the onions brown and caramelize.

Add garlic, one tablespoon of ginger, chilies, and kosher salt; cook for 1 minute.

Stir in the mustard seed, turmeric, coriander, and fennel until fully incorporated.

Pour in the water and whisk in the coconut milk. Then, add the lentils and bring the mixture to a boil on saute mode.

Secure the lid and set the Instant Pot to manual high pressure for 15 minutes with quick release.

Remove the Instant Pot lid. Stir in the spinach, and simmer on saute mode for 3-4 minutes.

Add the last one tablespoon of ginger, lime juice, and kosher salt. Stir well.

Garnish with lime wedges and serve with long-grain basmati rice.

This creamy pumpkin lentil curry is perfect for fall! It&#039;s rich, nutritious and comforting - perfect for cold evenings!

Pumpkin, Red Lentil &amp; Coconut Curry

garlic (, minced)

tsp turmeric

tsp cumin

tsp coriander

tsp chili powder

(190 grams) red lentils

lb. (450 grams) pumpkin (, diced)

14 oz. (400 milliliters) can crushed tomatoes

salt and pepper (,

peanut butter

juice lemon

sesame seeds (, for sprinkling (optional))

basmati rice

Heat the coconut oil in a large, deep skillet or a large saucepan and add the garlic and ginger. Cook, stirring, for a minute.

Add the turmeric, cumin, curry powder, coriander, chili powder, and garam masala and cook, stirring, for a minute more until fragrant.

Add the lentils, pumpkin, canned tomatoes, and broth. Stir to combine. Give a taste and add salt and pepper to taste.

Bring to a boil, reduce the heat to low and cover with a lid. Simmer for 25-30 minutes, until the lentils are cooked through and mostly softened and the pumpkin is tender.

Remove the lid, increase the heat, and add the coconut milk (reserve about ¼ cup for garnish if you want to get some white color in the skillet as in my photos), peanut butter, and lemon juice. Cook, stirring, for about 5 minutes more.

Turn off the heat and stir in the spinach. Sprinkle with sesame seeds and top with the reserved coconut milk, if desired.

Serve with cooked basmati rice or Indian flatbread (naan, roti, paratha).

https://content.jwplatform.com/videos/YZQE2X70.mp4

This vegan pumpkin red lentil curry is  creamy and healthy.  It's packed full of nutritious ingredients!

Pumpkin Lentil Coconut Curry

One of the go-to recipes on rotation in my own home, this vegan lentil dal is a hearty, delicious, and nutritious way to batch-cook for the week ahead.

Vegan Lentil Dal with Spinach

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