Ingredients

The following ingredients have 10 Servings
  • 2 tbsp. coconut oil
  • 2 cups sliced carrots
  • 1 cups chopped celery
  • 2 cups chopped sweet potatoes
  • 2 cups chopped yellow onion
  • 1 tbsp. curry powder
  • 1 tbsp. garlic powder
  • 1 tbsp. turmeric
  • 1 tsp. ground ginger
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. ground cinnamon
  • 1 1/2 cup dry brown lentils
  • 2 cups vegetable broth
  • 15 oz. can coconut milk
  • 28 oz. can diced tomatoes ((no sugar added))
  • 1 tbsp. lemon juice
  • 1/2 lb. baby spinach leaves
  • 1 cup fresh cilantro (for garnish)

Instruction

  • Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.
  • Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent. 
  • Stir in the spices and then finally, the lentils, stirring well to combine.
  • Turn off the IP to stop the sautéing.
  • Pour in the vegetable broth, coconut milk, dice tomatoes and lemon juice.
  • Place the lid securely on the pot and close the vent.
  • Press the Manual button and adjust time to 8 minutes.
  • Allow for a 30 minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.
  • Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.
  • Serve topped with fresh cilantro.