Ingredients:

  • 1 large yellow onion, finely chopped (approximately 1 ½ cups) (150g)
  • 2 cloves garlic, minced (approximately 2 teaspoons) (6g)
  • 1-inch piece of ginger, peeled and grated (approximately 1 tablespoon) (15g)
  • 1-2 green chilies, finely chopped (optional, adjust to taste) (5g)
  • 2 tablespoons curry powder (20g)
  • 1 teaspoon ground cumin (5g)
  • 1 teaspoon ground coriander (5g)
  • ½ teaspoon turmeric powder (2.5g)
  • ½ teaspoon garam masala (2.5g)
  • ¼ teaspoon cayenne pepper (optional, for extra heat) (1g)
  • 1 tablespoon vegetable oil (e.g., canola, sunflower) (15ml)
  • 1 ½ cups brown or green lentils, rinsed (300g)
  • 4 cups vegetable broth (950ml)
  • 1 (14.5 ounce) can diced tomatoes, undrained (400g)
  • 1 (13.5 ounce) can coconut milk (full-fat preferred) (400ml)
  • 1 tablespoon lemon juice (15ml)
  • Salt and freshly ground black pepper, to taste
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Turn the Instant Pot to the 'Sauté' function. Heat the oil. Add onion and cook until softened. Add garlic, ginger, and green chilies (if using) and cook until fragrant.
  2. Add the curry powder, cumin, coriander, turmeric, garam masala, and cayenne pepper (if using). Cook, stirring constantly, until fragrant (about 1 minute).
  3. Add the rinsed lentils, vegetable broth, and diced tomatoes. Stir to combine, scraping up any browned bits from the bottom of the pot.
  4. Secure the lid of the Instant Pot, ensuring the valve is set to 'Sealing.' Cook on 'Manual' or 'Pressure Cook' for 20 minutes.
  5. Allow the Instant Pot to naturally release pressure for 10 minutes, then manually release any remaining pressure.
  6. Carefully open the Instant Pot. Stir in the coconut milk and lemon juice. Season with salt and pepper to taste.
  7. Ladle into bowls, garnish with fresh cilantro, and serve hot.