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Instant Pot Lentil Dal

Instant Pot Lentil Dal | The Foodie Eats
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Instant Pot Lentil Dal

I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy  to make and pretty much fail-proof.

Comfort Food? Well, Yeah! Kinda.

(But not really. Lol!)

When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish has some of what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…

The Process

Instant Pot Lentil Dal | The Foodie Eats

Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.

 

Instant Pot Lentil Dal | The Foodie Eats

Add garlic, curry paste, and curry powder and stir to coat.

 

Instant Pot Lentil Dal | The Foodie Eats

Sauté for another 2 minutes.

 

Instant Pot Lentil Dal | The Foodie Eats

Then add all remaining ingredients except spinach. Stir to combine. Lock lid and switch IP to manual setting and set for 15 minutes at high pressure.

 

Instant Pot Lentil Dal | The Foodie Eats

Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.

 

Instant Pot Lentil Dal | The Foodie Eats

Remove lid and add spinach, then mix well until spinach is wilted.

 

Instant Pot Lentil Dal | The Foodie Eats

Serve with rice and enjoy!

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Instant Pot Lentil Dal | The Foodie Eats

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5 from 1 vote
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Instant Pot Lentil Dal

A simple, healthy, and filling meal.

Course Soup
Cuisine Indian
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 521 kcal
Author The Foodie Eats

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 small serrano pepper finely diced
  • 1 Tbsp. fresh ginger grated
  • 1/4 cup yellow onions diced
  • 1 Tbsp. garlic minced
  • 4 Tbsp. green curry paste
  • 13.5 oz. can coconut milk
  • 14.5 oz. can fire-roasted tomatoes
  • 5 cups vegetable broth
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1 lb. green lentils
  • 2 Tbsp. lemon juice
  • 8 oz. fresh baby spinach

Instructions

  1. Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.

  2. Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
  3. Then add all remaining ingredients except spinach. Stir to combine.
  4. Lock lid and switch IP to manual setting and set for 15 minutes. Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.
  5. Remove lid and add spinach, then mix well until spinach is wilted.
  6. Serve with rice and enjoy!
Nutrition Facts
Instant Pot Lentil Dal
Amount Per Serving
Calories 521 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 14g 70%
Sodium 1253mg 52%
Potassium 1168mg 33%
Total Carbohydrates 60g 20%
Dietary Fiber 27g 108%
Sugars 8g
Protein 23g 46%
Vitamin A 116.8%
Vitamin C 26%
Calcium 14.2%
Iron 51.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

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6 Comments

  • Reply
    CakePants
    August 3, 2017 at 9:41 pm

    While the term “comfort food” does usually conjure up images of something cheesy in my mind, I can definitely see lentils as comforting too! This dal looks super home-y and delicious.

    • Reply
      Chef Gary
      August 4, 2017 at 8:19 am

      Google definition of comfort food: food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking. ?

  • Reply
    Chef Gary
    January 18, 2018 at 4:05 pm

    Wow, I’m hanging my head in shame with the oversight. I just updated the ingredients list. So sorry about that.

  • Reply
    Katie
    January 27, 2018 at 5:58 pm

    Love the flavors in this. Thanks for the great recipe!

  • Reply
    Erin Engel
    January 29, 2018 at 5:31 pm

    Hi, Chef Gary! I have made this a handful of times, love it, and get rave reviews from friends each time! My family has requested I put some chicken in with the lentils. Do you think I could put thighs in the IP to cook with lentils? If so, should I adjust cooking time or liquid volume? Thanks for the great recipe!

    • Reply
      Chef Gary
      January 29, 2018 at 8:42 pm

      SO glad you like this! We love it too. I’ve thought about adding chicken before, but have never done it. What I would try is this… Cut up boneless, skinless chicken thighs into 1/2-inch (or so) pieces and season with salt and pepper. Then throw them in on step one with the onions and stuff (you’ll probably need to up the oil to 1/4 cup). Cook it all together for probably 7-10 minutes (you want the chicken nearly done). Then proceed with the directions as normal. You could add a little more broth if you want it to be more soupy, but I don’t think it’s necessary. If you try this please let me know how it turns out!

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