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Banana Chocolate Chip Bundt Cake
Coconut Curry Lentil Chickpea Bowls with Kale
| By : |
If there is such a thing as “healthy comfort food,” this dish definitely qualifies. It’s a dish that will make you feel happy when you’re eating it, enjoying the warming spices and creamy texture. Of course, the ease of preparation makes it even more attractive! This recipe is sure to make it into your regular rotation.
Try this recipe using the new Duo Nova, click this link
Try this recipe using the new Duo Nova, click this link
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
4 servings
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Ingredients
- 3/4 cup red lentils
- 15 oz diced tomatoes with garlic and onion with juices,
1 can - 13.66 oz unsweetened lite coconut milk
1 can - 1 cup vegetable broth
- 1 tbsp curry powder
- 1 tsp peeled and grated fresh ginger
- 1 tsp turmeric
- 1 tsp salt
- 15 oz can chickpeas drained and rinsed,
1 can - 4 cups deveined kale finely chopped
- 1 tbsp lime juice
- 1/3 cup roughly chopped fresh cilantro leaves and stems
Ingredients
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Instructions
- Place all of the ingredients, except the kale, lime juice, and cilantro leaves, in the inner pot and stir to combine well. Secure the lid.
- Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
- When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
- Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.
Recipe Notes
CALORIES: 328 | FAT: 8g | PROTEIN: 15g | SODIUM: 1,066mg | FIBER: 12g | CARBOHYDRATES: 48g | SUGAR: 6g
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Maryea Flaherty is the blogger behind Happy Healthy Mama, a healthy lifestyle blog that inspires others to live their healthiest life. She’s been blogging since 2010 and her work has been featured on Self, BuzzFeed, Greatist, Foodgawker, Tastespotting, Finding Vegan, and in Low Sugar Living magazine. She is the author of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book and Anti-Inflammatory Drinks for Health.
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Delish! My meat eating husband loved it too
I got a burn error. Went all the way to adding 32 oz of veg broth and still got error- had to finish in trusty Le Creuset dutch oven on stove.
So filling and flavourful. And so easy.
Delicious and easy.
Kept getting the burn error. Good recipe bad execution lol
Delicious!!
Super easy and very tasty. I diced an onion and sauteed it with a couple of minced garlic cloves before following the recipe. Turned out awesome.
I used baby kale so it took more time for prep, but it wss worth it. I added a couple cloves of garlic and about 1/8th of an onion. Delicious!
Delicious, easy and healthy. This recipe will be on my rotation from now on, thank you. (I served it over rice.)
Pretty good but a little bland as far as seasoning went.
Best soup I have ever had in my life!!! Double the recipe. Keep getting burn error so put oil in bottom of pan next time and stir better beforehand. Use chicken stock instead of veg. Used regular diced canned tomates plus 1 tsp garlic powder and 1 tsp of onion powder. Used kale and spinach instead of just kale. Lemon instead of lime. No cilantro.
Love this recipe! I added some ‘The Zip’ seasoning to it as well for a little extra spice. Amazing!
This recipe was very bland and lacked flavour
It’s now part of my regular rotation. Easy and delicious.
One quick thought – this recipe calls for curry powder. The success of this recipe (i.e., if it’s too bland, etc) weighs heavily on the type and brand of curry powder. McCormick’s isn’t going to cut it.
So this is like my favourite soup ever but I keep getting the burn issue …but fixed it… just a tip tonight is the first time I didn’t get the burn issue and what I did is I mixed/coated the lentils in a tablespoon and a half of oil before I put them in the pot… also I used canned chickpeas instead of homemade ….I’m not sure what the difference was but I think it was the coating of lentils cuz I think they were what seemed to be burning before…yay solved!!!
This was great. Warm and cozy in a cold evening and so darn easy. I went light on the tumeric. I was worried it would be too spicy but i wont next time. Super good. Will make again
Love this so much!! I will be making this again and again.. A few notes. I cooked a whole chicken before making this soup, so, I used the “drippings” from that instead of the vegetable broth they called for. I listened to some of the other comments on how to avoid the “burn error” by mixing my lentils with a little oil before hand (and did not get the burn error). I loved it as soon as it was done cooking…even before the kale/cilantro/lime were added…so if you have any picky eaters that is an option. The creaminess and spices were perfect. I love to find healthy dishes that are absolutely delicious….!! Enjoy!
This is one of my favourite recipes… ever. The taste from the combination of ingredients is absolutely amazing… Every one of my family and friends loves it, veggies, vegans, mest eaters… It’s also so incredibly healthy. Thank you for such a wonderful recipe!
So easy and tasty! Could really bulk it up with extra veggies if you wanted to.
I made this today and we loved it! It was simple and my kind of meal. I served it over a bed of brown rice. I generally follow instructions the first time that I make something but this time I added 2 bay leaves. Not sure how much it really added but I’ll most likely add bay leaves again. I have a few more ideas how I’ll change it next time. Regardless this recipe is delicious just the way it is. I love recipes that are simple AND delicious.
Is this supposed to be on low or high pressure?
Excellent! I like to serve with rice.
Love it gonna add some kinda meat to it next absolutly delish