INGREDIENTS
1.5 cups red lentils rinsed
300 ml coconut milk
1 cup white wine
4 cups water
3 celery stalks, diced
2 carrots, diced
1 onion, diced
3 cloves garlic
1 TBSP fresh ginger, grated
Fresh coriander
Spices
1 tsp salt
1 tsp cumin
1 TBSP curry powder
1/2 tsp turmeric
STEPS
1. Soak the red lentils in water for about 30 minutes. Drain then and set aside.
2. Press the “sauté” button on the instapot and once it reads “Hot” add a couple of tablespoons of oil. Add the onion, celery and carrots and sauté for 5 minutes. Once the onion starts becoming brown, add the garlic and ginger and cook for about 1 minute.
3. Add the spices and sauté for 30 seconds. Stir frequently to prevent the spices from burning.
4. Stir in the water, white wine and red lentils. Lock the lid in place and set the pressure vent to sealing. Cook on Manual pressure for 16 minutes.
5. Once the lentils have cooked and the timer has ended, allow the pressure to release naturally for 5 minutes.
6. When the pressure has released, remove the lid and add the coconut milk. Stir well and let everything cook with the lid open for 5 additional minutes.
Garnish with fresh coriander and serve with grilled naan on the side.
The Food and Wine Whisperer 