Ingredients - 1 tablespoon Barleans Organic Virgin Coconut Oil
- 1 tablespoon Minced Dehydrated Onion Flakes
- 1 teaspoon Minced Dehydrated Garlic
- 1/2 teaspoon Ground Ginger
- 1 tablespoon Madras Curry Powder
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 cup Autumn Blend Lentils
- 1 14.5 ounce can Diced Tomatoes
- 1/2 cup Minced Fresh Cilantro, plus more for serving
- 1 13.5 ounce can Light Coconut Milk, shaken well & divided
- 3 cups Vegetable Stock, or water
- Kosher Salt and Black Pepper, to taste
- 1 Lime, sliced in wedges for serving, optional
Directions - Plug in the Instant Pot and set to "sauté" setting. Add the coconut oil, dehydrated onion flakes, garlic, ginger powder, curry powder, crushed red pepper flakes.
- Mix well then add in the dried lentils, can of diced tomatoes, minced cilantro, coconut milk (reserve 2 tablespoons for topping) and vegetable stock. Stir well.
- Seal lid with pressure valve closed. Cook on manual for 15 minutes.
- Once the soup is done and the Instant Pot beeps, carefully turn to Quick Release. When the valve drops, remove the cover carefully, and stir the soup.
- Season with kosher salt and ground pepper as needed.
- Ladle into bowls. Top with a touch of the coconut milk, garnish with remaining fresh cilantro and squeeze a wedge of lime if desired.
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