Instant Pot Lentil Dal
A simple, healthy, and filling meal.
- 2 Tbsp. olive oil
- ½ small serrano pepper finely diced
- 1 Tbsp. fresh ginger grated
- ¼ 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
- ½ tsp. black pepper
- 1 lb. green lentils
- 2 Tbsp. lemon juice
- 8 oz. fresh baby spinach
Turn on Sauté setting. Once hot, add olive oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.
Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
Then add all remaining ingredients except spinach. Stir to combine.
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.
Remove lid and add spinach, then mix well until spinach is wilted.
Serve with rice and enjoy!
Calories: 521kcal | Carbohydrates: 60g | Protein: 23g | Fat: 22g | Saturated Fat: 14g | Sodium: 1253mg | Potassium: 1168mg | Fiber: 27g | Sugar: 8g | Vitamin A: 5840IU | Vitamin C: 21.5mg | Calcium: 142mg | Iron: 9.2mg