Tikka Masala Lentils

By Leite's Culinaria

Ingredients

1 tablespoon mild vegetable oil
1/2 medium (about 4 oz) yellow onion (diced)
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup (7 oz) brown lentils
1/2 cup canned full-fat coconut milk (shaken or stirred)
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh cilantro leaves

Prep Time25mins
Cook Time30mins
Servings4

Instructions

Preheat an electric pressure cooker using the SAUTÉ function. If using an Instant Pot, adjust the heat to MORE.

When the pressure cooker insert is hot, add the oil and onion and cook, stirring frequently, until it softens and becomes translucent, about 5 minutes.

Add the curry powder, garlic powder, paprika, turmeric, salt, cayenne, cinnamon, cumin, and black pepper and combine. Stir in the water, lentils, coconut milk, tomato paste, and lemon juice. TESTER TIP: Premix your spices in a small bowl that can be added all at once to the pressure cooker.

Place the lid on the cooker and make sure the vent is in the SEALING or pressure position. Using the display panel, set to cook at low pressure for 15 minutes.

When the cooker beeps, let it naturally release the pressure for 10 minutes. Switch the vent valve from the SEALING to the VENTING or pressure release position. Use caution while the steam escapes.

Top with cilantro leaves and serve.