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Green Lentil Curry

4.9 from 17 reviews

Green Lentil Curry with green or brown lentils, coconut milk and simple Indian spices. Cook on a stove, in slow cooker or Instant Pot, or make a freezer meal.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove, Instant Pot or Slow Cooker
  • Cuisine: Indian
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Ingredients

  • 1 large onion, finely chopped
  • 6 garlic cloves, crushed
  • 1 tsp coconut oil
  • 1 tsp turmeric
  • 1/2 tsp coriander, ground
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 1/4 tsp salt
  • 14 oz can coconut milk, full fat
  • 6 oz can tomato paste
  • 2 cups green lentils, uncooked & rinsed
  • 3 cups water
  • Cilantro and/or green onions, for garnish
  • Greek yogurt and avocado, for serving

Instructions

  1. Stovetop: Preheat dutch oven or heavy bottom medium pot on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
  2. Add coconut milk, tomato paste, water, lentils and stir to combine. Bring to a boil, cover and cook on low for 45 minutes. Remove from heat and let stand 5 minutes.
  3. Slow Cooker: Preheat small skillet on low-medium heat and swirl oil to coat. Add onion and garlic, cook until golden brown (5 minutes), stirring occasionally. Add turmeric, coriander, curry powder, cumin and salt; cook for another 30 seconds, stirring frequently.
  4. Transfer to a slow cooker and add coconut milk, tomato paste, water and green lentils. Stir to combine, cover and cook on High for at least 3 – 4 hours or on Low for 6 – 8 hours.
  5. Instant Pot: In Instant Pot, add ingredients in exact same order: onion, garlic, turmeric, coriander, curry powder, cumin, salt, green lentils, water, coconut milk and tomato paste. Do not stir!
  6. Cover, set pressure valve to Sealing and press Pressure Cooking on High for 25 minutes. After do Quick Release to release the pressure by turning the valve to Venting.
  7. Serve hot garnished with cilantro/green onions.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Freezer Meal for Instant Pot: In a gallon size Ziplock bag, add all ingredients, except water and garnishes, finishing with tomato paste on top (very important for Instant Pot). Let as much air out as possible, seal and freeze for up to 3 months. Pressure cook on High from frozen with 3 cups of water for 25 minutes with Quick Release.

Freezer Meal for Slow Cooker: Pan fry onion and garlic with spices sauteed for 30 seconds at the end. Transfer to a gallon size Ziploc bag with remaining ingredients, except water and garnishes. Let as much air out as possible, seal and freeze for up to 3 months. Then cook from frozen with 3 cups of water on Low for 9 hours or on High for 5 hours.

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