Easy Lentil Curry Recipe (Stove or Instant Pot) (2024)

FAQs

Is lentil curry good for you? ›

These small, gluten-free legumes pack a healthful punch. Lentils are rich in vitamins, minerals and fiber, without the fat or cholesterol of red meat. If you're trying to find a quick, nutritious dinner and wondering, “Is lentil soup good for me?” the answer is “yes.” (The only decision is what color lentils to use!)

For comparison purposes, whole red lentils take up to 20 minutes to soften, while their brown and green counterparts take 30 and 45 minutes to cook down. In less than half the time, split red lentils are ready to enjoy on their own or mixed into additional ingredients to create one delicious dish.

Reduce heat to medium-low to maintain the simmer. Cover and cook until the lentils are tender but not mushy, approximately: Red Lentils: 12-15 minutes. Green/Brown Lentils: 20-30 minutes.

Lentils to do not require soaking like other pulses. Rinse your lentils with fresh water before boiling to remove any dust or debris. Cook on a stovetop, using 3 cups of liquid (water, stock, etc) to 1 cup of dry lentils. Be sure to use a large enough saucepan as the lentils will double or triple in size.

Black Lentils (Beluga lentils)

Thanks to the robust flavor, these lentils pair well with meaty veggies and marinated proteins like mushrooms, tofu, and seitan. Best of all, black lentils are the most nutritious variety of lentils, boasting the highest amount of protein, plus high levels of calcium, potassium, and iron.

While not rinsing lentils may not pose an immediate safety risk, it is generally recommended to rinse them before cooking to ensure a cleaner and more enjoyable meal. If you have already cooked the soup, you can still enjoy it, but be mindful of any potential debris or grit that may be present.

Dal is just boiled lentils, with simple spices added after boiling. A 'curry', on the other hand, is usually heavily spiced. In a curry, the spices are added at the start, not at the end. A curry can be made with meat (lamb / beef / chicken / fish etc.) or with vegetables, or with a combination of both.

Yes, you can overcook lentils; they will become mushy. Much depends on the type of lentil you're using. Some cook quicker and hold their shape better than others. To avoid overcooking them, always follow the cooking directions in your recipe and use the type of lentils called for in the ingredient list.

Red and Yellow Lentils

Good For: Because of their “split” nature, this variety of lentil tends to disintegrate when cooked, making them ideal to use in soups or stews (especially as a thickener), and in casseroles or any other dish where they are pureed.

Lentils aren't rice—they don't need to absorb every last drop of cooking liquid.

Why did my lentils turn to mush? ›

Cooking them at a rapid simmer can lead to them splitting their skins from the pressure and thus lead to mushy results. Follow this tip: Trust that a gentle simmer will cook the lentils perfectly. Bring the pot to a rapid simmer first, then reduce the heat to low so that the pot just barely bubbles.

Black Beluga lentils have the most flavor, adding a rich, earthy taste and a firm texture that holds up well during cooking. Black lentils will be ready in 20–25 minutes; however, they will fall apart like their brown, green, and red partners once you cook them for too long.

In terms of nutrition, both red and green lentils offer similar benefits. While red lentils tend to have a slightly higher protein content, green lentils boast higher levels of certain minerals such as potassium and magnesium.

(It actually works for dried pasta too!) In that book, I advise to soak lentils from four to twenty-four hours and then drain and cook them in the usual three cups of water.

Do you rinse canned lentils? It is not necessary to rinse canned lentils before cooking, but you can rinse them by emptying them into a strainer and under cold water. This can help to remove some of the sodium content from the liquid around the beans.

In a medium saucepan over medium-high heat combine water, lentils and salt. Bring pot to a full boil, then adjust and lower heat just enough to maintain a slow, steady simmer. Cover tightly and continue cooking until the lentils are soft and tender, about 15 to 20 minutes or so.