Easy Indian Lentils

Whole New Mom - https://wholenewmom.com

Course: Side Dish

Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Vegan

Keyword: indian lentils

Prep Time: 3

Cook Time: 49

Wait Time: 10

Total Time: 52

Servings:

Calories: 226kcal

This Indian Lentil Recipe is ready in a flash and is a rich, hearty, and delicious frugal meal that everyone will love.

3-4 tablespoons coconut oil (or other healthy fat)
1 onion, diced (or 2 tablespoons minced onion)
8 garlic cloves, minced (or 2 teaspoons garlic powder)
28 ounces chicken broth (3 1/2 cups) (This Homemade Vegetable Broth is a good vegan option.)
28 ounces diced tomatoes (fresh or canned)
2 1/2 cups lentils (rinsed)
1 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon pepper (optional. Omit for a less spicy dish.)
1/2 cup fresh basil (or 2-3 tablespoons dried basil)
salt (to taste. I use about 2 teaspoons.)

Add lentils and 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.

Add lentils, and then simmer, uncovered, stirring occasionally, approximately 30 minutes or until lentils are tender. (Red lentils will cook quicker than brown or green.)
Stir in basil and salt to taste.

Curry Powder Option: You can substitute 2 1/2 teaspoons of curry powder for the turmeric, cumin, and pepper if desired.
Onion Options: You can use 2 tablespoons minced onion plus a bit of water in place of the fresh onion.
Lentil Options: You can use any kind of lentils for this dish, but the texture and appearance will change. Red lentils, for example, are much softer when cooked.
Basil Options: You can use either fresh or dried basil, but fresh will yield a more dramatic flavor and presentation.