Red Lentils With Sautéed Carrots

¼ tsp yellow curry sauce ½ onion finely chopped ¼ cup sweet potato squash, diced 1 cup red lentils ½ cup coconut milk 1 cup vegetable broth salt small carrots olive oil salt pepper Peruvian red chili or paprika flakes


Sauté the carrots until they develop a golden brown hue and become tender, then set them aside for later use. 

Introduce the curry into the pot, stirring continuously for about a minute until its fragrant aroma fills the air. 

Incorporate the onions, cooking and stirring for approximately 3 minutes until they turn translucent. 

Add the diced squash to the mix, continuing to stir until the onions are transparent, ensuring even cooking. 

Press Cancel to halt the cooking process before adding the lentils, coconut milk, vegetable broth, and a pinch of salt. 

Lock the Instant Pot® lid, setting the timer to 4 minutes on the Bean/Chili setting for thorough cooking, then release the steam and serve hot.