Ingredients

1 1/2 cups dry red lentils

1 cup diced carrots

3/4 cup diced red bell pepper

1 medium onion, chopped

4 garlic cloves, minced

1 tablespoon minced fresh ginger

3 1/2 cups vegetable stock

1 1/2 teaspoon ground cumin

1 tablespoon curry powder

1/2 teaspoon ground turmeric

1/2 teaspoon paprika

1 tablespoon sweetener such as maple syrup

1/8 teaspoon red pepper flakes (optional)

1/2 cup canned coconut milk

1 1/2 cups unflavored, unsweetened almond milk, or a plant-based milk of your choosing

Instructions

1. Heat an Instant Pot on the Saute mode, add the onion and garlic, and saute until the onions are beginning to soften.

2. Add remaining ingredients through the red pepper flakes to the pot and give it a good stir. Cover and secure the pressure valve in the closed position. Set to the Pressure Cook mode for 12 minutes. Once the Instant Pot has completed cooking, turn the Instant Pot off and allow for the pressure to come down naturally for 15 minutes. Then open the pressure valve to release any remaining pressure.

3. Add the coconut milk and plant milk, stirring until all the milk has been incorporated.

4. Serve as is or over brown rice. Feel free to garnish with cilantro or sliced scallions.

   Notes: This can be made on a stovetop by following the same instructions, cover and simmer for 20 minutes or so until the lentils are tender and falling apart. Then add the coconut and plant milk and cook uncovered for an additional 5 minutes, or until desired thickness has been reached.