Our family loves curry.
In fact, though we like experimenting with cuisine from all cultures, I would say that Indian is one of our favorites.
Now, before I go on, let me say that this lentil recipe isn't really curry – so don't run away if you are not a curry fan.
And soon I hope to post a dish that DOES feature curry seasoning. And it is for sure my most requested recipe EVER.
Most Indian food, however, can be quite time consuming. So when I can get the taste of Indian spices in a fast, one pot meal, then I have the best of both worlds.
‘Cause these days, who has a lot of time to spend in the kitchen on elaborate steps? I have other things that need to be done.
Like photo albums (please don't ask how many years behind I am. I need to start a support group for moms with empty photo albums :-).) Care to join me?
Anyhow, back to the recipe.
This recipe is adapted from a dish simply called “Red Lentils” by Southern Living.
It's a pretty “Blah” name for a great dish.
It's quick on its own, but really lickety-split in my pressure cooker. If you don't have one of these yet, put it on your Christmas list now.
I know, I should get better at planning meals, but it sure is nice to not have any idea what you are going to have for dinner at 5:30 and have dinner on the table at 6:15.
And it can be done — without packages —
In 9 minutes in the pressure cooker.
Mom is happy and my family is happy too because they aren't having popcorn, carrot sticks, and hard-boiled eggs (or sardines for my egg-allergic son) again because mom forgot to plan :-). (Did I mention that we never eat out and we don't buy processed foods :-)?)
Here are some other of my super fast recipes that are “go to's” when I don't have much time.
This post may contain affiliate links from which I will earn a commission.
Ways to Serve
- Rice This dish tastes great served over rice (which, by the way, I can cook in 20 minutes flat in my pressure cooker. Woo-hoo!) I always use brown rice due to its higher nutritive qualities (UPDATE: 5/16 – we sometimes eat white rice since there is now a concern about arsenic in brown rice.
Mostly we have actually greatly reduced grains so we serve this alone or with veggies or cauliflower rice.)
It would be fabulous over gluten-free pasta or spiralized veggie noodles too.
3. Add Ins
Next time I plan to add seasoned chicken pieces to this dish. Specifically, I think that sauteing small chunks of chicken in coconut oil and my Homemade All-Purpose Seasoning would be a wonderful addition.
My Chat Masala spice mix tastes great on this. We have this on our table at all times and put it on everything. Except – ahem – desserts :-).
You could also puree this and serve it as a dip for chips, veggies, or this Focaccia Flax Bread.
Oh – and if you are like us and you just LOVE curry dishes, see my recipe for Sweet Curry Powder – DIY – it is real winner and great money saver!
- Instead of an onion, you can use 2 Tbsp minced onion plus a bit of water to reconstitute.
- For help peeling garlic, see my tip on The Easiest Way to Peel Garlic.
- Here is a great place to buy bone broth. You can also find the same brand on Amazon. Vegetable broth is also fine – see my Homemade Vegetable Broth Mix.
- You can use any kind of lentils. The glycemic index of the reds is a bit higher so brown is a better choice if you're watching carb intake. And make sure that you read my post on How to De-Gas Beans. It's a must! The lentils in the photo are red lentils. Isn't it interesting how they turn yellow when cooked?
- I pulled my basil out from my freezer. See my Easiest Way to Preserve Herbs. It can either be fresh or you may also use 2-3 Tbsp organic dried basil.
Easy Indian Red Lentils (vegan, gluten free)
- 3-4 Tbsp organic coconut oil (or other healthy fat)
- 1 onion (diced)
- 8 garlic cloves (minced)
- 28 oz chicken broth (3 1/2 cups) (see Recipe Notes)
- 28 oz diced tomatoes (of course, fresh is fine also)
- 2 1/2 cups lentils (rinsed)
- 1 tsp organic turmeric
- 1 tsp organic ground cumin
- 1/2 tsp organic pepper (optional. I left it out due to my youngest not liking spicy foods)
- 1/2 cup basil
- salt (to taste - I use about 2 tsp)
- Melt oil in a large, heavy pot over medium heat.
- Add onion and garlic. Saute 5 minutes or until the onion is soft.
- Add broth and next 5 ingredients.
- Bring to a boil. Reduce heat to low.
- Simmer, uncovered, stirring occasionally, approximately 30 minutes or until lentils are tender. (Red lentils will cook quicker than brown or green.) If using a pressure cooker, bring to a boil.
Place the lid on the cooker and bring up to high pressure. Cook for 9 minutes on high (you may need a few more minutes since the tomatoes counteract the cooking of the lentils slightly. Conversely, you could add the tomatoes after cooking the beans and then let the resulting dish cook for a bit).
Let pressure come down naturally. Remove lid carefully.
- Stir in basil and salt to taste.
Wonderful, fast, savory Indian cuisine in no time!
Do you have a favorite go-to dish when you forgot to plan dinner?
Please share for all of us sometimes-scattered moms!