Instant Pot Lentil Curry - ENCORE Research Group

Ingredients

• 1 1/2 cups lentils — green or brown
• 1/2 tablespoon coconut oil
• 1 cup plus 1 tablespoon water — divided
• 1 small shallot or onion — finely chopped
• 3 tablespoons minced fresh ginger
• 2 tablespoons minced garlic — about 6 cloves
• 1 tablespoon curry powder — plus 1 teaspoon
• 1/2 tablespoon coconut sugar — or brown sugar
• 1 teaspoon kosher salt
• 3/4 teaspoon ground turmeric
• 1/8 to 1/4 teaspoon cayenne pepper — use more for more spice or omit if sensitive to spice
• 1 can light coconut milk — (14 ounces)
• 2 tablespoons freshly squeezed lemon juice — about 1/2 large lemon
• Cooked quinoa (optional)
• Chopped fresh cilantro