• 1 cup dried lentils, picked and rinsed
• 2 cups water
• 1 medium onion, diced
• 1 can coconut milk
• 2 cloves garlic, minced
• 1 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp dried ginger
• salt and black pepper to taste
• red pepper flakes to taste (optional)
• 2-3 cups hot cooked rice or quinoa for serving (optional)
• cilantro for garnish (optional)

Add all ingredients except milk to Instant Pot and Pressure Cook for 18 minutes. Allow natural release for 10 minutes, then release remaining pressure. Stir in coconut milk and blend lightly with immersion blender if desired. Serve over rice or quinoa if desired and garnish with fresh cilantro.

This was another recipe born of Desperation and Creativity in the Time of Coronavirus. We had dry lentils left over from making Golden Lentil Stew a few months ago, and some leftover cooked rice from ordering Chinese food last week; since I was trying a new recipe for Skillet Tandoori Chicken, this seemed like the perfect accent (and it was!)