Instant Pot Lentils

Ingredients

• 190 g (1 cup)red lentils
• 480 ml (2 cups)vegetable stock
• 1 tbspolive oil
• 1 mediumred onion, finely diced
• 30 g (1/4 cup)carrot, finely diced
• 2 clovesgarlic, minced
• 2 1/2 tbspcurry powder, mild or hot
• 1 1/2 tsppaprika
• 1 tspground cumin
• A pinchchilli powder (optional)
• 1/2 tspsalt
• 1 tspfresh ginger, minced
• 480 ml (2 cups)tomato passata
• 120 ml (1/2 cup)water

Instructions

1. 1

   Pressure cook lentils

   Add the red lentils and vegetable stock to the Instant Pot and stir. Select pressure-cook mode and cook for 7 minutes.

2. 2

   Sauté vegetables

   Meanwhile, heat the olive oil in a separate frying pan. Sauté the diced onion and carrot with the garlic and ginger.

3. 3

   Add the spices

   When the onion and carrot have softened slightly, add the curry powder, paprika, cumin, optional chilli powder and salt. Stir to coat the vegetables.

4. 4

   Cook with tomatoes

   Add the sautéed vegetables, passata and water to the Instant Pot and mix with the lentils. Pressure-cook for 5 minutes. When the lentils are soft and tender, taste and adjust the seasoning with more salt and pepper if needed.

What are Instant Pot lentils?

Lentils are a staple pulse used in dishes across many food traditions; this version pairs red lentils with tomato and a warming curry-spice blend. The American-style Instant Pot method makes it a convenient, filling meal without a long stovetop simmer.

Red lentils soften readily, so the dish turns tender and cohesive rather than retaining the distinct shape of firmer lentil varieties. Sautéing the vegetables and spices separately gives the mixture a flavourful base before the final pressure cook.

Nutrition and macros by portion

The nutrition label shows one serving as written: 555 calories, 30g protein, 93g carbs, 10g fat.

The lentils provide most of the carbohydrates and a substantial share of the protein; the olive oil contributes most of the fat. Serve with a generous portion of green vegetables or salad to balance the soft, filling lentils with freshness and crunch.

Choose red lentils

Red lentils: use dry red lentils and rinse them if needed to remove any dust. They cook quickly and soften into the tomato mixture.

Stock: vegetable stock adds savoury flavour as the lentils cook. The passata and water join later, so keep the quantities as listed for the two cooking stages.

Build flavour in the pan

Soffritto: cook the onion and carrot until slightly softened, as directed, rather than waiting for them to brown deeply. Add the garlic and ginger with them so they become aromatic during the sauté.

Spices: stirring the curry powder, paprika, cumin, optional chilli and salt into the softened vegetables helps distribute them through the dish. Choose mild or hot curry powder to suit your preference.

Keep an eye on texture

Before the second cook, mix the lentils thoroughly with the sautéed vegetables, passata and water so the ingredients are evenly combined. Red lentils should be soft and tender after the final 5-minute pressure cook.

Taste at the end and adjust the salt and pepper if needed. If the mixture seems uneven, stir it well before serving so the tomato and spices are distributed.

Plan the two cooks

The method has two pressure-cooking stages: 7 minutes for the lentils with stock, followed by 5 minutes after adding the tomato mixture. While the first stage runs, use the frying pan to soften the vegetables and stir in the spices.

The recipe gives 30 minutes as the total time. Keep the sauté ingredients ready so they can be added promptly after the first lentil cook.

Serve it as a meal

Serve the lentils on their own for a substantial bowl, or pair them with rice, flatbread or another grain. A crisp salad or steamed green vegetables can add a fresh contrast to the soft, warmly spiced lentils.

For a more complete plate, add a side that brings extra colour and crunch. The dish is vegan as written, so choose plant-based accompaniments if keeping the whole meal vegan.

Recipe notes & tips

• Keep the curry powder quantity as written, then choose mild or hot according to your taste.
• Dice the onion and carrot finely so they soften quickly in the frying pan.
• Have the passata and water measured before the first pressure cook finishes.
• Stir the sautéed vegetables and tomato mixture thoroughly into the lentils before the second cook.
• Taste after the final cook before adding more salt or pepper.

Variations

• Add greens: stir in a handful of spinach after cooking and let the residual heat wilt it.
• Use a hotter blend: choose hot curry powder or add the optional chilli powder for more heat.
• Serve with rice: spoon the lentils over cooked rice for a more substantial bowl.
• Add fresh herbs: finish with chopped coriander or parsley for a fresh note.
• Change the vegetables: replace some of the carrot with finely diced pepper, keeping the pieces small.

Common mistakes to avoid

• Large vegetable pieces: they may not soften as quickly; dice the onion and carrot finely.
• Skipping the sauté: add the vegetables and spices to the frying pan as directed to develop their flavour before mixing them with the lentils.
• Uneven mixing: stir the passata, water and sautéed vegetables through the lentils before the second cook.
• Over-seasoning early: taste after cooking and add extra salt or pepper gradually.
• Using the wrong lentils: green or brown lentils hold their shape differently; use red lentils for the soft texture intended here.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a pan or microwave until hot throughout, stirring; add a splash of water if the lentils have thickened.

Frequently asked questions