Never have I cooked a lentil until this past weekend. I did it in my Instant Pot of course! In my quest to find some more plant based recipes, I was watching a bunch of videos and reading recipes about Lentil Chili. But, listen folks. I am SO sick of Mexican dishes. It seems like every whole 30 or healthy recipe is seasoned with cumin and chili powder. I need a break from that. I threw caution to the wind and just winged this recipe.
It turned out so tasty! Lentils, though – they kind of look like mush so prepare yourself. And, they overcook quickly. I saw some recipes online that had red lentils cooking for like 20 minutes! I imagine they would completely dissolve. I chose a cooking time in my Instant Pot that left them just slightly firm. Try not to forget to do the quick release as you want these to stop cooking quickly.
There are so many different ways you can eat these through the week. Eat them as a stew. Scoop them over some fresh steamed broccoli or over a baked potato for a carb-heavy meal. Put them as a side with your favorite meat. It is such a hearty dish that it will keep great through the week after you meal prep.
The big question I am anticipating:
I hate coconut. Can I sub the oil and coconut milk? Yes. Use olive oil or avocado oil instead of coconut oil. If you are subbing the canned coconut milk, use heavy cream. However, and this is important, add the heavy cream AFTER cooking is complete. Dairy products can sometimes curdle. These substitutions obviously change the overall flavor of this recipe, but it should still be tasty!
Check out a video on this prep here:
- 2 TBSP Coconut Oil
- 1 Onion small diced
- 1 TBSP minced garlic
- 2 Cans diced tomatoes 14.5 oz cans
- 1 TBSP Curry Powder
- 1/2 TBSP sea salt add more, if needed, after cooking
- 1/2 tsp tumeric
- Dash Black Pepper season to your preference
- 1/2 tsp Smoked Paprika
- 1 Can Lite or Regular Coconut Milk make sure it's canned
- 2 Cups broth Vegetable or Chicken
- 1 lb Red Lentils dried - Soak Overnight
- Set pot to Saute
- Heat oil in pot.
- Add in onions and garlic. Saute for 3-4 minutes.
- Add in tomatoes and stir.
- Turn off pot.
- Rinse lentils well in a mesh colander.
- Add all remaining ingredients.
- Stir well.
- Set pot to 6 min HP. When timer goes off, use quick release to release steam. Make sure to release steam immediately as lentils overcook quickly.
- Remove lid and stir well.
- Taste and add more salt, if needed.
- Serve and enjoy!