• Rebecca Lake

Instant Pot Curried Lentils to boost antioxidants


Curried lentils smothered in tzatziki sauce

Curried Lentils


1 large onion chopped finely

3-4 large carrots chopped finely

4-5 stalks of celery chopped finely

1 tsp sea salt

1 Tbsp garlic, minced

1 inch of ginger, chopped finely

1 Tbsp red wine vinegar

4 Tbsp curry powder

1 lb. potatoes, cut into bite-sized pieces

1 lb. green lentils

6 cups vegetable broth

14.5 oz can of chopped tomatoes


Hit the saute button of the instant pot and add the onions, celery and carrots, and cook for about 5-10 minutes, stirring as needed. If stuff sticks to the bottom don't worry, when we add the vegetable broth, the broth will deglaze the pan. Add the salt, garlic, ginger, vinegar and curry powder, cook for a few minutes until the garlic and ginger are fragrant. Add the potatoes and lentils, and coat the potatoes and lentils with the curry and ginger and garlic, about 2-3 minutes. Add 6 cups of broth and the tomatoes and stir well. Lock the lid and cook for 7 minutes. For soup, once done add two more cups of vegetable broth and stir. Enjoy!


Tzatziki Sauce


1 16 oz container of plain Kite Hill or other vegan yoghurt

3 persian cucumbers shredded and drained

two big fistfuls of fresh mint or two Tbsp dried mint

2 Tbsp lemon juice

1 tsp mellow ite or yellow miso

1 large clove of garlic, minced


Combine all ingredients and mix well.

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