Black Lentil Curry

Nutritional Note

Black lentils are one of our oldest foods, eaten by our hunter-gatherer ancestors, dating back to the last ice age! They are packed with protein, fiber, vitamins and minerals - Bs, iron, magnesium, potassium and zinc!

Ingredients

• 2 cups black (beluga) lentils

• 1-2 tbsp. coconut oil

• 1 onion, diced (or other allium of choice)

• 2 cloves garlic, minced (1 clove if sensitive to garlic)

• 1 tbsp. fresh ginger, grated (½ tbsp. if sensitive to heat)

• 1 cup carrots, diced

• 1 large sweet potato, cubed to preferred size

• 2 cups fresh tomato, chopped to preferred size - or 1 can diced tomato of choice

• 2 ½ cups vegetable broth

• 2 cups, or a bit less, of coconut milk

• 2 tbsp. lemon juice

• 1 ½ Tbsp. Thai red curry paste

• Salt & black pepper to taste

• Spinach, chard, kale, chopped

• Fresh cilantro, scallion, Gomasio or sesame seeds, plant-based yogurt or sour cream & cherry tomato for garnish (optional)

Directions

1. Turn on the sauté mode of the Instant pot and heat coconut oil. Note: It heats fast.

2. Add onion, ginger, garlic and carrots - sauté for 2-3 minutes, or until onion becomes translucent.

3. Add the curry paste and lentils and stir allowing a paste to be formed.

4. Add the tomatoes, coconut milk and broth. Stir.

5. Close the lid and place the vent on the sealing position.

6. Pressure Cook on manual Mode (Hi) for 6-10 minutes. (I like the pop of a firm beluga/black lentil. But, for a creamy curry cook for up to 10 minutes.)

7. Natural pressure release for at least 5 minutes and then release the remaining pressure manually.

8. Open the lid, stir in your greens allowing to wilt and serve with lots of garnishes.

9. Enjoy!