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Parve
Easy
6 Servings
Allergens 
No Allergens specified
25 Minutes
Diets
Brown lentil vegan curry packed with vegetables is a quick and easy, nutritious midweek meal.
1 tablespoon Gefen Olive Oil
1/2 onion, diced
2 carrots, peeled and diced
1 stalk celery, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1/2 butternut squash, peeled, seeds removed and cubed
3 tablespoons curry powder
salt, to taste
pepper, to taste
1 cup brown lentils, rinsed
1 cup coconut milk
3 cups water
2 large handfuls spinach
1 cup frozen peas
Sauté vegetables (carrots, celery, onion, garlic and squash) in oil until softened.
Add curry powder and continue to sauté until fragrant.
Add lentils, coconut milk, water, salt and pepper. Close instant pot and set on manual for 12 minutes. Then release using quick release.
Once it’s safe to open, throw in spinach and peas and mix together.
Follow Erin at @erin.eats.mtl
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I really liked this. I cooked it on the stove because I don’t have an instapot. My husband and kids added hot sauce.