Description
Creamy, satisfying and easy instant pot coconut red lentils. Perfect, easy vegan dish to make on a busy weeknight. Just chop, pour and cook all the ingredients in the instant pot. Full of protein and fiber.
Ingredients
- Oil, As Needed
- 1 Small Onion, Chopped
- 1 Tablespoon Minced Fresh Ginger
- 5 cloves Garlic, Minced
- 1 teaspoon Turmeric
- 2 teaspoons Vegetable Bouillon Paste
- 1 pound Red Lentils
- 4-½ cups Water, Divided
- 1 can (8 Oz. Size) Coconut Milk
- 1 cup Chopped Kale
- 1 can (8 Oz. Size) Diced Tomatoes
- 2 Small Carrots, Diced
- Cooked Rice, To Serve
- Fresh Cilantro, Chopped, To Taste
- 1 Lime, Juiced
Preparation
Add oil to the bottom of Instant Pot (or pressure cooker) and set to sauté mode. Sauté onions and ginger for 2 minutes. Add garlic, turmeric and veggie bouillon paste and sauté for another minute.
Add lentils, 4 cups water, coconut milk, kale, tomatoes and carrots. Put lid on and pressure cook for 20 minutes. Meanwhile, prepare some rice on the stove or in a rice cooker.
Quick release lentils after 20 minutes of cooking. Add remaining 1/2 cup water, lime juice and cilantro. Serve over rice.
