Name: Coconut Curry Lentils
Ingredients: 1 yellow onion; 2 cloves garlic; 2 cups brown lentils; 1 sweet potato (about 3/4 lb.); 2 carrots; 3 Tbsp curry powder (hot or mild); 1x can 28 fl oz can diced tomatoes; 15 oz can tomato sauce; 3 cups vegetable broth; 14 oz can coconut milk

Description

This recipe makes a lot but luckily it freezes well–rice and all!

Ingredients

1 yellow onion
2 cloves garlic
2 cups brown lentils
1 sweet potato (about 3/4 lb.)
2 carrots
3 Tbsp curry powder (hot or mild)
1x can 28 fl oz can diced tomatoes
15 oz can tomato sauce
3 cups vegetable broth
14 oz can coconut milk

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Instructions

Dice the onion and mince the garlic. Peel the sweet potato and carrots. Dice the sweet potato (1/4-1/2 inch cubes) and slice the carrots.
Add the onion, garlic, sweet potato, carrots, lentils, curry powder, cloves, diced tomatoes, tomato sauce, and vegetable broth to the instant pot. Stir to combine. Place the lid on the instant pot and cook on high for 15 mins. Slow release for 10 mins. Once cooked, the lentils should be tender and most of the liquid should be absorbed.
Stir the can of coconut milk into the lentils. Taste and adjust the salt or other spices as needed (the amount of salt needed will depend on the type of broth used and the salt content of the canned tomatoes).
To serve, add 1 cup cooked rice to a bowl followed by 1 cup of the lentil mixture. Top with finely diced red onion and fresh cilantro.