Guess what’s for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot.

It’s almost embarrassingly easy: lentils, cooked with a can of tomato sauce, some warm spices, and the essential onion-garlic-ginger trifecta, and made creamy with a little bit of coconut milk and/or butter and/or ghee.

Scoop it over a pile of steamy rice and throw some fresh greens on there and you’ve got a serious comfort food situation that is hard to quit.

It’s amazing for dinner and more amazing for leftovers.

Here’s how it goes:

Put everything in the Instant Pot.

Cook it up. Mix it with something creamy (hello, coconut milk).

Annnd you’re done.

LOL.

This is so good on so many levels.

This recipe was based off of the original red curry lentils of way back when – a tried and true favorite that does not require an Instant Pot!

And here’s a big-batch crockpot version which freezes super well for those who are as obsessed with these humble little lentils as I am.

Check out our video for how to make Instant Pot Red Curry Lentils: