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Home ❯ Recipes ❯ Vegan Main Dishes

EASY Instant Pot Red Lentil Curry

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Updated 04/01/2022 by Lori Rasmussen · This post may contain affiliate links.
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Inspired by red lentil dal, this somewhat non-traditional red lentil curry emphasizes convenience and ease, relying on pantry staples and the Instant Pot. Just 5 minutes of prep, then sit back and relax! Comforting and full of flavor, this Instant Pot curry is vegan, gluten-free, and oil-free.

close up of lentil curry in a bowl.

With endless days at home plus a hot and humid summer, lately I'm often so tired by dinner time that even the thought of whipping up one of my go-to weeknight veggie sautés is too much. And that's exactly how this Instant Pot Red Lentil Curry was born.

I also had some pantry items to use up, like fire roasted tomatoes, red lentils, and soy curls.

But mainly, I just wanted to just throw some ingredients in the Instant Pot, press a button, and sit the heck down.

You know what I mean? I wanted zero fuss and zero standing at the stove. 

To my surprise, that first experimental batch was AMAZING! It was so delicious I couldn't wait to make it again.

I've changed the recipe a bit each time, trimming down ingredients and choosing only the most essential ones to make this lentil curry as easy and accessible as possible.

Jump to:
  • Ingredient Notes
  • The Easiest Red Lentil Curry
  • How to Cook Red Lentils
  • Serving Suggestions
  • Variations
  • Storing Leftovers
  • You might also like:
  • Recipe Video
  • Recipe
  • 💬 Comments
overhead view of vegan curry in a bowl with jasmine rice, cilantro, and lime wedges.

Ingredient Notes

I mentioned this is a non-traditional take on red lentil curry. So what liberties did I take? First, it has more tomatoes than it should because I needed to use up a 28 ounce can. But when that turned out to be delicious, I decided to stick with it.

Second, I added soy curls (I also tested TVP) because I had plenty on hand. I've tested the recipe multiple times alternating between TVP and soy curls, and both are great! So use whichever you prefer.

TVP adds a ground meat texture, while soy curls are larger pieces, though you can use your hands to break up the soy curls as you add them to the Instant Pot. 

We really enjoy the additional protein source because it makes the curry even more filling and gives it a meaty and hearty bite. But if you don't have either one of those ingredients on hand, simply increase the red lentils to 1 ½ cups.

See the recipe card below for amounts and full instructions.

  • red lentils - whole or split, either is fine
  • canned diced tomatoes - fire-roasted or regular
  • light or "lite" coconut milk - the type in a can, not the refrigerated variety
  • TVP or soy curls, optional
  • yellow onion
  • garlic
  • ginger root
  • curry powder
  • ground cumin
  • tamari or soy sauce
ingredients added to the Instant Pot insert.

The Easiest Red Lentil Curry

The only ingredients you have to chop to prepare this curry are onion and garlic. How great is that?

If you have a microplane zester, use it to zest the fresh ginger. If not, go ahead and finely mince the ginger, as well.

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Now, the fun part:

  1. Toss everything in the Instant Pot, give it a really good stir, and cook on high pressure for 5 minutes. 
  2. Place a dish towel over the steam vent, and quick release the pressure.

And that's it. You're ready to eat!

2 photo collage showing ingredients in Instant Pot, then cooked dish.

How to Cook Red Lentils

One of the best things about this recipe, aside from the flavor, is that you don't have to worry about pre-soaking the lentils. Red lentils cook up quickly and easily, making them perfect for this easy Instant Pot red lentil curry.

Simply rinse the lentils before adding them to the pot, and you're good to go.

Serving Suggestions

I actually prefer to eat this lentil curry on its own because it's just so good! Of course, it also pairs well with potatoes, quinoa, and rice. 

And not that this curry is especially spicy, but a dollop of Instant Pot Cashew Yogurt adds a nice, cooling element.

Garnish with plenty of fresh cilantro, assuming you're a fan, and a fresh squeeze of lime juice.

Variations

  • other veggies - if you have other veggies that need to be used, feel free to add them to the pot. Try chopped carrot, bell pepper, or mushrooms. For something green, stir in baby spinach immediately after cooking.
  • spicy - if you're into spiciness, a dash of cayenne plus extra black pepper are also great.
  • without TVP or soy curls - the absence of these dry ingredients means you can increase the red lentils to 1 ½ cups, if desired.

Storing Leftovers

This red lentil curry reheats beautifully and is a great dish to add to weekly meal prep. It will keep in the refrigerator for up to 5 days.

The leftovers can also be frozen for longer storage.

overhead of vegan lentil curry in a pink bowl with rice.

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    Simple Black Lentils

Recipe Video

I hope you also love this simple and satisfying red lentil curry. If you give it a try be sure to comment below and let us know!

Recipe

close up overhead of Instant Pot Lentil Curry and rice in a bowl

EASY Instant Pot Red Lentil Curry

Author: Lori Rasmussen, My Quiet Kitchen
This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.
Yield: Makes about 7 cups.
4.99 from 94 votes
Servings: 6 servings
Prep Time: 5 minutes mins
Cook Time: 20 minutes mins
Total Time: 25 minutes mins
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Equipment

  • microplane
  • 6-quart instant pot

Ingredients

  • 1 large yellow onion, chopped
  • 4 to 6 cloves garlic, minced
  • 1 thumb size piece of fresh ginger, peeled and zested or minced
  • 1 (14 ounce) can light coconut milk
  • 1 (28 ounce) can diced tomatoes, fire-roasted or regular
  • 1 ¼ cups dry red lentils, rinsed - See Notes
  • 2 cups soy curls or 1 cup TVP, optional (see Notes) - About 2 ½ ounces by weight.
  • 1 heaping tablespoon mild curry powder
  • 1 teaspoon cumin
  • 1 tablespoon tamari (for GF) or soy sauce
  • 1 teaspoon fine sea salt
  • black pepper
  • 2 ¼ cups water

For serving:

  • cooked rice or potatoes
  • cilantro and lime

Instructions
 

  • Note: to avoid a burn warning on the Instant Pot it's important to measure accurately and avoid major adjustments to the the wet/dry ratio.
  • Combine all ingredients in the Instant Pot (onion - water), and stir very well. If using soy curls/TVP, these go in dry; no need to soak first. Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
  • Carefully flip the toggle to manually release the pressure. Serve with rice or potatoes, a squeeze of lime juice, and fresh cilantro, if desired.
    Lentil curry is also great with a dollop of plain vegan yogurt.

Notes

*If omitting soy curls/TVP, increase lentils to 1 ½ cups, if desired. 

Storage

Store leftover lentil curry in an airtight container in the refrigerator for up to 5 days. Can also be frozen for up to 2 months.

Estimated Nutrition (per serving)

Calories: 282kcalCarbohydrates: 39gProtein: 19gFat: 7gSodium: 638mgFiber: 17gSugar: 5gVitamin A: 585IUVitamin C: 19mgCalcium: 88mgIron: 7.6mg

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!

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    Recipe Rating




  1. Cookie says

    July 08, 2025 at 8:01 pm

    Delicious! We used the entire bag of soy curls and added another cup of water. Our instapot took 15 minutes. We all enjoyed it, my 9 year old son made it by himself. Served with rice and potatoes.

    Reply
  2. Mary says

    July 05, 2025 at 8:07 pm

    I don't own an Instant Pot. How can this be cooked on the stove?

    Reply
    • Lori Rasmussen says

      July 06, 2025 at 8:22 am

      Hi Mary. All of the amounts can stay the same. First, saute the onion for about 5 minutes, then the garlic and ginger for 2-3 minutes. Add the spices and stir well. Then add all remaining ingredients and simmer for about 20 minutes. Hope that helps!

      Reply
  3. Jennifer says

    April 11, 2025 at 1:26 pm

    This is a fantastic recipe! I absolutely love that it’s pretty much hands-off and comes together quickly. Perfect for those days when you’re just not sure you have the energy to cook! I will definitely kelp this in rotation! Thanks so much for sharing this delicious recipe!

    Reply
  4. Jane says

    April 09, 2025 at 10:09 pm

    I LOVE this recipe! Everyone I've served it to loves it. Very easy, even for me! It's one of my go-to recipes that I make frequently.

    Reply
  5. Linda says

    February 10, 2025 at 11:57 am

    Loved this recipe. I did add half a stock cube and this worked wonders. Will definitely be making again.
    Thank you
    Linda

    Reply
  6. Katharine in Virginia says

    February 02, 2025 at 10:12 am

    An instant classic 👌 after my family of 6 dug in, I scarcely wrangled enough to pack for work lunch. It's the perfect type of recipe to scale up and freeze for an Amy's Kitchen-type dinner when one comes home late and hungry. I sent the link to 2 family members. Love the nutrional stats too. Perfect 👌 PS, my 4th and 2nd graders who "don't like" curry or beans both dug in. Thx

    Reply
  7. Maria says

    January 31, 2025 at 7:37 pm

    This was the perfect for today since onion and garlic was about all I had as far as perishables. Only had 14oz of fire roasted tomatoes so added extra water and 1 1/2 T of tomato paste. Delicious and easy. Thank you for another healthy recipe and introducing me to soy curls!

    Reply
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Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

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