Instant Pot Instructions

1. Place the Spice/Herb Ingredients (except sea salt) in a small bowl, mix well, set aside.
2. Place all the Base Ingredients and the Spice/Herb Mix into the Instant Pot. Stir well.
3. Set the Instant Pot to Manual Pressure High for 14 minutes. When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
4. Once all the pressure is released, carefully remove the lid, add in the sea salt, lite coconut milk and chopped baby spinach. Stir well to combine.
5. Allow to rest for 15 minutes to let the flavors to marry before taste testing.
6. Taste test for flavor and add any additional seasonings at this time. Serve with your favorite rice, hummus, plant yogurt, chopped cilantro, and/or flatbread.

Stove Top Instructions

1. Place the Spice/Herb Ingredients (except sea salt) in a small bowl, mix well, set aside.
2. Place the diced red onions, carrots, and red bell peppers in a deep stock pot, sauté until tender, approx. 7 to 9 minutes.  Add a splash of water if needed to prevent burning, then add the garlic, sauté for 1 minute.
3. Then add all the remaining Base Ingredients and the Spice/Herb Mix, stir well to combine, heat to boiling, then immediately lower to a simmer. Simmer for 35 to 40 minutes or until the lentils are tender. Monitor the liquids as you may or may not need to add a little more water to ensure the lentils cook properly.
4. One the lentils are tender, then add in the sea salt, light coconut milk, and chopped baby spinach, stir well to combine. Simmer for several minutes, then remove from the stove.
5. Allow to rest for 15 minutes to let the flavors to marry before taste testing.
6. Taste test for flavor and add any additional seasonings at this time.  Serve with your favorite rice, plant yogurt, chopped cilantro, and/or flatbread.