Creamy Red Lentils
Creamy Red Lentils
Creamy Red Lentils
"Indulge in the velvety richness of Creamy Red Lentils—quick, nutritious, and full of comforting flavor!"
✅ Rich & Velvety Texture – Made with premium red lentils for a naturally creamy and smooth consistency.
✅ High in Protein & Fiber – A powerhouse of plant-based protein, essential for energy, digestion, and overall wellness.
✅ Quick & Easy to Prepare – Cooks in under 30 minutes with an Instant Pot, requiring minimal ingredients.
✅ Comforting & Flavorful – Infused with aromatic spices, delivering a warm, mildly spiced taste perfect for all palates.
✅ 100% Natural & Vegetarian – No preservatives, no artificial flavors—just wholesome ingredients.
✅ Versatile & Satisfying – Enjoy as a hearty dal, a creamy soup, or as a protein-rich side with rice, quinoa, or bread.
You will need :
- 2 cups of water
- 1 tbsp ghee/oil
- Instant pot / Pressure cooker
- 1 tomato (finely chopped)
Cooking Instructions:
- Rinse the dal thoroughly in running water.
- Add 2 cups of water and set aside.
- Turn the Instant Pot to sauté mode and wait until it displays 'HOT'.
- Add 2 tablespoons of neutral oil or ghee (clarified butter). Wait for 10 seconds.
- Add the spice mix and sauté for no more than 30 seconds.
- Add the tomato and sauté for no more than 30 seconds.
- Add the dal and water, then stir together and check for salt.
- Close the Instant Pot lid and pressure cook on 'Normal' mode for 7 minutes.
- Once cooking is complete, allow a 10-minute natural pressure release, then perform a quick release.
- Optionally, squeeze the juice of half a lemon.
Serving Suggestion:
Pair Creamy Red Lentils with a side of fragrant cumin rice or crispy roti for a comforting, wholesome meal. You can also drizzle a bit of ghee on top to enhance the rich flavors, or garnish with fresh cilantro for a burst of freshness.
Cooking Completion Time: Approx. 20-30 minutes (varies by Instant Pot model and size).
Note: It’s normal for lentils to thicken as they cool. Simply add water and reheat to adjust consistency.