Red Lentils with Sautéed Carrots


  • 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
  • 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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