Instant Pot Red Lentils

This flavorful red lentil dal is the warm fuzzy robe of “I didn’t have time to plan a meal” meals: It covers a multitude of sins when I’m out of groceries, out of time and out of energy. It’s healthy, fast and customizable, depending what bits and bobs are left in my pantry by the end of the week.

There are a million variations on this recipe available all over the internet, including stove top and slow cooker versions. I can’t eat spicy foods anymore (I abused the privilege), so while this is packed with flavor, it’s not hot. If it’s heat you’re after, you might want to give it a google and see what kind of trouble you can get into.

I didn’t take this picture. Far too fancy. But you get the idea.

Ingredients:

1 cup red lentils, rinsed

3 cups water or chicken broth

1 large or 2 medium carrots, chopped

1 small yellow onion (about 1/2 a cup — you can substitute shallots or whatever oniony type thing you have sitting at the bottom of your fridge.)

2 or 3 cloves of garlic, minced (1 tbsp more or less)

1 tbsp minced or grated ginger

2 small or one large tomato, chopped

1/2 cup frozen peas - they don’t have to be thawed

1 tsp salt or more to taste

1/2 tsp garam masala

1/2 tsp ground coriander

1/2 tsp red chili powder

1/2 tsp turmeric

olive oil or ghee

juice of one lime

about a handful of chopped cilantro

In your Instant Pot, turn on the sautee function and heat up about 1 tbsp of oil. Sautee onions till translucent (about five minutes), then add garlic and sautee till fragrant, about 30 seconds. Add spices & salt. (We are on a low sodium diet here, so we under salt everything— salt to your family’s taste.) Turn off sautee function. Add carrots, water and lentils. Pressure cook on high for 5 minutes. Vent & remove the lid. Add chopped tomatoes and frozen peas and stir just till heated. Squeeze lime over your dal and add the fresh cilantro. Serve over basmati rice.