Guess what’s for dinner? Creamy, spicy, delicious red curry lentils, made in the Instant Pot.
It’s almost embarrassingly easy: lentils, cooked with a can of tomato sauce, some warm spices, and the essential onion-garlic-ginger trifecta, and made creamy with a little bit of coconut milk and/or butter and/or ghee.
Scoop it over a pile of steamy rice and throw some fresh greens on there and you’ve got a serious comfort food situation that is hard to quit.
It’s amazing for dinner and more amazing for leftovers.
Here’s how it goes:
Put everything in …