Creamy Lentil Curry

Lentil curry! Not only is this a comforting meal but its perfect for Meatless Mondays. I love using a medley of lentils to make this creamy dish with spices, herbs, tomato, and garlic. Even though this meal is vegetarian – it’s loaded with protein and fibre making it a nutritious meal for the whole family.  I used the instant pot to pressure cook the dry lentils – you can also use a pressure cooker if you don’t have an instant pot.

 

Print Recipe
Creamy Lentil Curry
Course Main Dish
Prep Time 15
Cook Time 25
Servings
Course Main Dish
Prep Time 15
Cook Time 25
Servings
Instructions
  1. Combine all lentils in the instant pot with 2 cups of water. Close the lid and set on manual mode for 10 minutes.
  2. Once lentils are cooked, use an immersion blender to blend the lentils.
  3. In a medium saucepan turn the heat on medium-high and add ghee, curry leaves, and rye seeds. Once rye seeds are warmed up add fresh crushed tomato, garlic, and ginger. Cook until everything is incorporated about 5-7 min.
  4. Add all the dry spices - cumin, coriander, turmeric, red chili, salt, and cook for a few more minutes until everything is incorporated.
  5. Add in pureed lentils and tomatoe paste. Let everything combine together for another 5 minutes.
  6. Turn heat off and add fresh lemon juice and garnish with cilantro. Serve with basmati rice, brown rice or quinoa!
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