This delicious curried lentil dish is wonderful served with a side of whole grain toast or whole grain naan for a complete, plant-based protein.
Place the coconut oil in the IP insert and press the Saute button. Allow the oil to warm.
Add the carrots, celery, sweet potatoes, and onions into the oil and saute until the onions become translucent.
Stir in the spices and then finally, the lentils, stirring well to combine.
Turn off the IP to stop the sautéing.
Pour in the vegetable broth, coconut milk, dice tomatoes and lemon juice.
Place the lid securely on the pot and close the vent.
Press the Manual button and adjust time to 8 minutes.
Allow for a 30 minute natural release. Then open the valve in spurts, rotating it between open and closed, to keep liquid from spraying out. This can take a few minutes to completely release the remaining steam.
Once the steam has been completely released, remove the lid and stir in the spinach while the lentils are still hot. It will take a few minutes of stirring, but the spinach leaves will wilt.
Serve topped with fresh cilantro.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.