Red Lentil Dal in the Instant Pot
This Instant Pot Vegetable Dal cooks quickly in the Instant Pot. Serve it with rice for a high protein comfort meal.
Servings: 6
Calories: 234kcal
Equipment
- Instant Pot
Ingredients
- 1 onion diced
- ½ red bell pepper diced
- 2 stalks celery diced
- 3 carrots diced
- 5 cloves garlic minced
- 2 teaspoons grated fresh ginger
- 14.5 ounce canned diced tomatoes
- 4 cups vegetable broth
- 1 ½ cup red lentils
- 1 ½ teaspoons curry powder
- 1 ½ teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Pinch of red pepper flakes
- Freshly ground black pepper to taste
- 2 cups chopped kale
Instructions
To cook in the Instant Pot
- In the Instant Pot, sauté the onions, pepper, celery, and carrots in a couple tablespoons of water until the onions are translucent, adding a small amount of water if the vegetable start to stick.
- Add the garlic and ginger, and sauté for another 2 minutes.
- Add the rest of the ingredients to the pot, and cook on the manual setting for 10 minutes with a natural pressure release.
- Serve over rice or quinoa.
To Cook on the Stovetop
- In a large pot or dutch oven, sauté the onions, pepper, celery, and carrots in a couple tablespoons of water until the onions are translucent, adding a small amount of water if the vegetable start to stick.
- Add the garlic and ginger, and sauté for another 2 minutes.
- Add the rest of the ingredients to the pot, bring to a boil, then reduce the heat and simmer for about 30 minutes, stirring occasionally. The dal is ready when the lentils are completely tender. If it starts to get too thick, add another ¼ cup of water.
Nutrition
Calories: 234kcal | Carbohydrates: 41g | Protein: 14g | Fat: 2.5g | Saturated Fat: 0.6g | Sodium: 739mg | Fiber: 8.4g | Sugar: 4.4g | Vitamin A: 5750IU | Vitamin C: 60.2mg | Calcium: 90mg | Iron: 4.9mg