Red Lentils with Sautéed Carrots

By: Maida Mas

Red Lentils with Sautéed Carrots
cuisine icon Duration
20 Minutes
cuisine icon Keywords
2 servings, 20 minutes, 30 minutes or less, beans, coconut milk, diced, healthy, instant pot, legumes, olive oil, onion finely chopped, paprika flakes, pepper, red lentils, salt, small carrots, sweet potato squash, vegetable broth, yellow curry sauce

serving icon Servings
2 Servings
Ingredients
  • ¼ tsp yellow curry sauce
  • ½ onion finely chopped
  • ¼ cup sweet potato squash, diced
  • 1 cup red lentils
  • ½ cup coconut milk
  • 1 cup vegetable broth
  • salt
  • small carrots
  • olive oil
  • salt
  • pepper
  • Peruvian red chili or paprika flakes
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 10 Minutes. Add the olive oil and wait about 1 minute until hot. Add carrots and cook until golden brown and soft. Remove the carrots and set aside. Approximately 5 minutes.
  • Add the curry and cook for 1 minute, stirring constantly, until it begins to release its aroma.
  • Add the onion and stir for 3 minutes. Add the diced squash and continue stirring until the onion is transparent, about 3 more minutes. Press Cancel.
  • Add the lentils, coconut milk, vegetable broth, and a pinch of salt. Stir well. It is important that the lentils are covered with the liquid.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Bean/Chili and set time to 4 Minutes.
  • When done cooking, press Cancel and turn the steam release handle to Venting. Once all the steam has been released, open the lid.
  • Serve hot with the carrots seasoned with a drizzle of olive oil, sea salt, and pepper.
  • You can garnish the lentils with red pepper flakes to add color and a touch of heat.
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