Red lentil curry in under 15… yes, please! I recently landed a very large private chef job & I purchased my Instant Pot in preparation. Large, healthy dinners without much thought in mere moments was needed for both our family (as I’ll be traveling weekly) and for my client. I got the Instant Pot in the largest 8 qt size (it’s huge) and have been experimenting with it. If you follow me on snapchat you may have seen some fun dishes I’ve been making.
This recipe is modified from Hannah Howlett’s. It came out great and we’ve been enjoying for fast dinners or lunches on the run. My daughter just ate a bowl for breakfast too. This recipe is oil, salt and sugar free. Packed with plant-based nutrients. The flavors are over-the-top and I cannot say enough for how delectable this dish is… I hope you give it a try!
Without an further adieu…
— Knead to Cook