Curry and Lentil Stew/Soup

Ingredients:

• 1 medium onion, diced small

• 3+ cloves garlic, small chop

• 1 T curry powder (diy or store bought is fine)

• 2ish cups sturdy veggies (I use potatoes because potatoes are amazing)

• 1 can rinsed chickpeas (optional just add extra protein)

• 3.5 Cups veggie stock

• 1 cup coconut milk (you can use light or full fat. If you use full fat try and mix the solid from the liquid so it’s not straight coconut creme.)

• 1 cup lentils (I use green but you can you red or yellow)

• 1 T braggs aminos (optional without it you’ll have to doctor the seasoning to get it right)

Directions

1. In instant pot saute onions in olive oil on medium until golden

2. Add garlic and curry powder and cook 1-2 minutes, stirring regularly

3. Add in everything else (veggies, chickpeas, stock, coconut milk, lentils, aminos)

4. Put on lid and cook with “pressure cook” setting for 10 minutes.

I serve it with rice because I love carbs, but it is good on it’s own. It will thicken up the next day so you may want to add some water or stock when reheating.