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.
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.
Video
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.