Even though it’s officially Spring, our weather hasn’t quite gotten the memo yet. And wouldn’t you know it, our furnace decided to stop working this week so now our house is freezing. Until it can be fixed, we’re walking around wearing extra layers and keeping warm with comforting meals like this Red Lentil and Kale Curry.
I love cooking with lentils because they are a great source of vegetarian protein and are loaded with fiber, which can help lower cholesterol and stabilize blood sugar. They’re also a good source of iron, which helps to carry oxygen throughout the body, and are super-affordable to make healthy eating easily fit into your budget.
Red lentils, in particular, are quick and easy to cook, perfect for a fast weeknight meal. Making them in the Instant Pot, or any electric pressure cooker, makes this meal as hands-off as possible, as it’s cooked all in one pot with just a couple presses of a button. Though you’re welcome to make in on the stove top, too!
The boys in my family like the vegetables in any meal to be diced as small and uniformly as possible, so that they don’t bite into any large chunks. As a result, I used several small diced vegetables in this curry to make it as picky-eater-friendly as possible. Feel free to add larger chunks if your family will tolerate them, such as cauliflower florets or cubed butternut squash. This recipe is easily adaptable to use any fresh produce you have on hand! To speed preparation, I used baby kale so that I wouldn’t have to chop or remove the stems from larger leaves, but you could also use fresh baby spinach, if you prefer. I hope you’ll enjoy it whenever you need a warm and comforting meal!
- 2 teaspoons olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 1 bell pepper, chopped and seeds removed
- 1 tablespoon mild curry powder
- 1 teaspoon ground ginger
- 1 teaspoon fine sea salt, plus more to taste
- 1 cup red lentils
- 3½ cups water
- ½ cup full-fat coconut milk
- 2 tightly packed cups of fresh baby kale
- Lemon wedges, for serving
- Cooked jasmine rice or cauliflower rice, for serving
- Set the Instant Pot to the "saute" setting, and stir together the olive oil, onion, carrots, and bell pepper. Cook until the vegetables start to caramelize, about 10 minutes. (Add a splash of water as needed to help prevent sticking.)
- To the cooked vegetables, add in the curry, ginger, salt, and lentils and stir until fragrant, about 1 minute. Press the "off" button to stop the sautéing function. Add in the water, then cover securely with the lid, turning the knob at the top to the "sealing" position. Press the "manual" button, then adjust the time to cook at high pressure for 10 minutes. Once the cooking is done, allow the pressure to release naturally for at least 10 more minutes before removing the lid. Be sure to turn the knob at the top to "venting" to allow any extra steam to release before carefully removing the lid.
- To the cooked curry, stir in the coconut milk and baby kale, which should wilt quickly. Adjust any seasoning to taste, adding salt and black pepper as desired. (Keep in mind that the flavor will be diluted when you serve this curry over rice, so you can add up to one more teaspoon of salt to bring out all the flavors.) Serve over a bed of warm rice with lemon wedges, if desired.
Stove Top Directions: To prepare this recipe on the stove, simply use a large pot or Dutch oven over medium heat. Sauté the veggies for 10 minutes, then add in the spices, lentils, and water as directed above. Bring the water to a boil, then lower the heat and cover to cook until the lentils are tender, about 15 to 20 minutes. Stir in the coconut milk, kale, and season to taste. Serve warm!
For more healthy recipes made with protein-packed pulses, like dry peas, chickpeas, lentils and beans, be sure to visit PulsePledge.com. As written, this Instant Pot Red Lentil & Kale Curry provides over 1/2 cup of cooked pulses per serving!
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