Two types of lentils, sweet potatoes, and comforting spices like turmeric, cumin, and coriander. These curried lentils are unfussy and make for the most satisfying dinner (and lunch leftovers!)
Ingredients
Curried Sweet Potato Lentils
2tablespoonsolive oil
1cupdiced yellow onionabout 1/2 medium onion
3medium cloves garlicminced
2teaspoonsground cumin
2teaspoonsground turmeric
1teaspoonground coriander
115-ounce can lite coconut milk
3cupswateryou can use the coconut milk can to measure - 1 1/2 cans of water = 3 cups
1medium sweet potatopeeled and cut into 1/2-inch dice (about 3 cups) (white or orange flesh is fine; the batch photographed uses golden sweet potatoes, which are white)
1/4teaspoonfreshly ground black pepper + more to taste
For serving:
Warm quinoa or rice
Topping ideas:
Fresh cilantro leaves
Toasted cashews
Red onions
Yogurtif not vegan; or a vegan plain yogurt might do nicely too
Instructions
Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions. Saute, stirring occasionally, until tender and beginning to turn golden, about 10 minutes. Add the garlic, cumin, turmeric, and coriander and cook, stirring constantly, until aromatic, about one one minute.
Pour in the coconut milk and the water. Add the ginger, sweet potato, lentils, salt, and pepper. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 20 minutes.
The Instant Pot will warm up for about 5 minutes and then start cooking. After the 20 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first avoid burns).
Once venting is complete, remove the lid of the Instant Pot. Taste and add additional salt and pepper if desired. Serve with rice or quinoa and toppings if you like.
Keeps in the refrigerator for about 3 days. Freezes well too!