If you've been paying attention, you've noticed a lot of new Contentedness Cooking recipes. Two reasons: delicious and EASY! Generally, I'm also getting excited about the uptick in #InstantPot vegan recipes out there.
Things I changed:
Swapped in cayenne since I forgot to buy chilis. Should have done half the amount I put in though. VERY spicy.
Swapped in cherry tomatoes instead of 4 regular tomatoes since I forgot those, too.
Served with na'an, because I like na'an. Deal with it.
Added avocado slices for garnish, because I had one on hand that was about to go past its best ripeness.
Source: Contentedness Cooking | Serves: 4 | Time: 20 min
1.5 cups onions chopped
4 cloves garlic, minced
2 tbsp sesame oil
4.5 cups vegetable broth
1 cup red #lentils
2 cups cherry #tomatoes, chopped
S&P, to taste
2 tsp ginger
3 tsp cumin
2 tsp cayenne (suggest halving)
1/4 cup #cashews
Some na'an to serve with it
1 avocado, sliced, for garnish
First add sesame oil, minced garlic, onions to the instant pot. Use the sauté function for around 2 minutes.
Now add vegetable broth, lentils, tomatoes, ginger, cumin, and cayenne. Cover the lid and use high pressure setting for 10 minutes.
After 10 minutes open it, give everything a mix, and season if you like with a pinch of salt and pepper. Divide among bowls and garnish with cashews and avocado. Dig in with na'an or a spoon.