1 tbsp extra virgin olive oil
½ small onion, diced
4 garlic cloves, minced
1 tsp coriander, ground
1 tsp cumin
1 tsp turmeric
½ tsp chili powder
½ tsp ginger, ground
15 oz crushed tomatoes, (1 can)
1 cup water
1 cup green lentils, rinsed, sorted
13½ oz full-fat coconut milk, (slightly less than 1 cup)
salt and pepper, to taste
Turn Instant Pot to sauté setting. Once hot, add oil.
Once oil is shimmering, add the onions and sauté for about 5 minutes until translucent.
Add the garlic, coriander, cumin, turmeric, chili powder, and ginger and sauté for 30 seconds, stirring frequently. Turn off sauté setting.
Add the tomatoes, water, and lentils and stir. Place the lid on, turn the pressure valve to sealing, and cook on High pressure for 12 minutes.
Allow steam to naturally release, let pressure valve drop, then stir in the coconut milk, salt, and pepper.
Sprinkle individual servings with desired garnishes. Enjoy!
Sugar: 6g
:
Calcium: 98mg
Calories: 436kcal
Carbohydrates: 42g
Fat: 25g
Fiber: 17g
Iron: 9mg
Potassium: 1042mg
Protein: 17g
Saturated Fat: 19g
Sodium: 166mg
Vitamin A: 363IU
Vitamin C: 15mg
