Servings: 4 people
Calories: 556kcal
Equipment
- instant pot
Ingredients
- 1 ½ cup lentils green or brown
- 1 medium red onion diced
- 2 celery ribs diced
- 3 garlic cloves minced
- 2 medium carrots peeled and diced
- ½ tablespoon paprika
- 2 teaspoon curry powder
- 1 teaspoon cumin
- 1 teaspoon turmeric
- ½ teaspoon coriander
- 1 teaspoon dried thyme
- 12 oz canned diced tomatoes
- 12 oz canned coconut milk
- 2 cups vegetable broth
- 5-6 large Swiss chard or kale leaves de-stemmed and roughly chopped (optional)
Instructions
- Turn the instant pot “saute” settings on “normal.” Once display reads “hot” add oil, heat the oil and then add onions and saute onions until soft 2-3 minutes.
- Add carrots, celery, garlic, ⅓ of the spices including the thyme. Saute another 2 minutes.
- Add lentils and another ⅓ of the spices and toast 30 seconds
- Add tomatoes, coconut milk, broth, bay leaf, chard (optional) and last of spices. Mix ingredients well. Pressure cook at 15 minutes then use natural release 15 minutes.
Notes
- Buy the freshest lentils you can find. Older lentils take longer to cook and will shed their skins during cooking. Though this doesn’t impact taste directly, it does make for highly unattractive/unappetizing lentils
- Check for pebbles before cooking. It’s worth it to sift or check for mini-pebbles when prepping lentils. It doesn’t happen often, but there is always a chance a loose pebble makes it into your bag/container.
- For more detailed advice for cooking lentils try my previous post and recipe for perfectly cooked lentils.
Nutrition
Calories: 556kcal | Carbohydrates: 64g | Protein: 24g | Fat: 26g | Saturated Fat: 21g | Sodium: 751mg | Potassium: 1668mg | Fiber: 28g | Sugar: 11g | Vitamin A: 9332IU | Vitamin C: 46mg | Calcium: 160mg | Iron: 11mg
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