Instant Pot Dal

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


Ingredients

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


Instructions

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.

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