This is an Instant Pot recipe that’s borne of a combination of several recipes. It couldn’t be easier… and it’s quite delicious. This recipe makes about 4 servings. Note that it reheats really well… so doubling the recipe is a great idea.
1 pound red lentils, washed and picked over
1 onion, diced small
4 cloves diced garlic
1 sweet pepper, diced
2 carrots, peeled and diced
4 cups veggie broth
1 tablespoon curry powder
2-3 pounds potatoes, ¾ inch cubes
2 bay leaves
1 tsp dried tyme
salt and fresh ground pepper
This is the method for the instant pot – could easily be adapted for a regular pot by watching and stirring and cooking much longer. So let’s just use the instant pot, k?
Rinse and look through lentils, train in colander
Set Instant Pot to “Sautee,” add 1 tbsp oil and let it get warm. Add onion and pepper and garlic and sauté until onions are translucent. Add carrots and continue to cook, stirring frequently, for another 2 minutes or so.
Add veggie broth and stir. Add everything else and stir to combine. Make sure nothing is sticking to the bottom of the pot.
Seal it up… set it to 7 minutes manual high pressure (not vent mode) … go do a sudoko puzzle or catch of on Facebook for a few minutes.
When the pressure cooking is finished, either natural slow pressure release – or if you’re in a hurry, just let all the steam out.
Open the cooker and stir things for a minute to combine nicely. Consider removing the bay leaves.
Serve with crusty bread or – if you have it or can make it – naan bread!
Place in serving bowls… top with a few dots of Sriracha if you please… and serve!
PS – no pictures because there was none left. Next time!