I scrambled for enough ingredients in the kitchen for some Instant Pot lentils. I experimented using fresh tomatoes instead of canned stuff, because I was all out. I might suggest some lime juice or vinegar to brighten it up. Still, it’s a pretty tasty lunch on a cloudy day.

Ingredients

1 med. yellow onion
1/2 tbsp crushed garlic from a jar
2 tsp each of turmeric, cumin, garam masala
1 tsp salt and cayenne pepper
1 cup sliced carrots
2 med. chopped tomatoes
1 large cubed yellow potato
2 cups green lentils
2 cups chicken broth
2 cups water
2 cups baby kale
Feta crumbles for presentation

Preparation

Sauté the onions and garlic. Add the spices. Add the carrots, tomatoes, and potatoes. Cook for a few minutes, then add the lentils and liquids. Switch to pressure cooking mode for 15 minutes. After the pressure has released, stir in the kale. Serve after relaxing on warming mode for an hour, or whatever.