Easy Instant Pot Coconut Lime Lentils with a Creamy Twist

Instant Pot Coconut Lime Lentils deliver rich coconut and zesty lime flavors in a comforting meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Tropical

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lentils

1 cup Dry red lentils key to a creamy, quick-cooking base
1 can Coconut milk adds rich creaminess
3 tablespoons Fresh lime juice brightens the lentils
2 cups Vegetable broth infuses with savory depth
1 medium Yellow onion sautéed for sweetness
3 cloves Garlic minced to boost flavor
1 tablespoon Ginger root freshly grated for warmth
1 teaspoon Ground cumin adds earthy, smoky notes
1/2 teaspoon Turmeric powder for color and flavor
to taste Salt adjust as desired
to taste Pepper adjust as desired

For Garnish and Serving

1/4 cup Fresh cilantro chopped for garnish
2 wedges Lime for serving
1 cup Plain yogurt or coconut yogurt optional for creaminess
1/4 cup Toasted coconut flakes for crunch

Equipment

Instant Pot

Method

Cooking Instructions

Heat oil on Sauté mode, cook chopped onion, garlic, ginger, cumin and turmeric for 3–4 minutes until soft and fragrant.
Pour in dry red lentils, coconut milk, and vegetable broth; stir gently to combine.
Seal the lid and set to High Pressure for 7 minutes. Allow a natural release of pressure for 10 minutes, then quick-release any remaining steam.
Stir in fresh lime juice, season with salt and pepper; adjust to taste.
Spoon lentils into bowls, top with chopped cilantro, a dollop of yogurt, lime wedges, and toasted coconut flakes.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 50gProtein: 15gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 700mgFiber: 12gSugar: 2gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For creamier lentils, stir in an extra splash of coconut milk before serving.

Tried this recipe?

Let us know how it was!