Instant Pot Instructions

Cup of Yum
1. Set Instant Pot to "Sauté" and heat up 1 TBSP oil. Add onion, garlic, ginger, and bell pepper. Sauté for 3 min then select cancel to turn IP off.
2. Add lentils, broth, crushed tomatoes, curry paste, chili garlic sauce, garam masala, curry powder, and salt.
3. Check to make sure the valve is in sealed position and lock the lid. Set Instant Pot to MANUAL and cook on HIGH for 5 min.
4. Once it beeps, quick release the presure by switching the valve to venting postion and stand back as steam releases. Once pressure has been released, safely remove the lid.
5. Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Season with any additional salt or spices if desired and serve with extra lime wedges for serving.
6. Garnish with fresh cilantro and add some extra chili garlic sauce if you like things spicy. Enjoy!

Stove Top Instructions

1. Heat 1 TBSP oil in a large saucepan or pot over medium-high heat. Sauté onion and bell pepper until tender and golden, approx. 8 minutes.
2. Add garlic, ginger, curry paste, chili garlic sauce, garam masala, curry powder, and salt. Cook for 1-2 minutes, stirring often, until fragrant.
3. Next add lentils, broth, and tomatoes. Bring to a boil then reduce heat to low and simmer gently, stirring occasionally. Cook until lentils are soft but not mushy, approx. 20-25 minutes. Add any adtional seasoning/spices desired.
4. Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Garnish with fresh cilantro, and add some extra chili garlic sauce if you like things spicy. Serve with additional lime wedges. Enjoy!