Description
These Sweet Potato Lentils in the Instant Pot couldn’t be easier to throw together for dinner, but they’re chock full of unique flavor! THM E
Ingredients
- 1 pound (500g) sweet potatoes (skin on, cubed)
- 1 medium onion (chopped)
- 1/2 cup fresh cilantro (chopped, optional)
- 1/4 cup raisins (optional but delicious)
- 1 ounce (28g) fresh ginger (peeled and chopped – 2 tablespoons chopped)
- 2 teaspoons minced garlic (or two large garlic cloves, minced)
- 1 1/2 cups dry lentils
- 4 cups water
- 1 tablespoon chicken bouillon
- 1 tablespoon lime juice
- 2 1/2 teaspoons mild yellow curry powder
- 1 1/2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 3/4 teaspoon THM Super Sweet Blend
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- Dash of cayenne pepper (to taste)
Instructions
Dump everything into a 3 quart Instant Pot. (You could probably use a larger size too. Definitely use a larger size if multiplying the recipe.) Dissolve the chicken bouillon in the water before adding both to the pot. Stir everything to combine.
Set the Instant Pot to “Sealing” mode. Pressure cook on the standard setting for 18 minutes, then let the pressure release naturally. You can make this ahead and just use the Keep Warm setting until serving if you like. Stir before serving.
Use low fat sour cream or yogurt + fresh chopped cilantro for garnish.
Notes
I’m sure you could also make this recipe in the slow cooker. Just cook until everything is tender! If you try this I’d love to hear how it goes in the comments on this post!
Use your favorite vegetable bouillon for a vegetarian option.
Allergy info: gluten free, egg free, dairy free, nut free – use allergy friendly ingredients, use an allergy friendly chicken bouillon or use 4 cups of chicken stock in place of the water and chicken bouillon
- Prep Time: 15 mins
- Cook Time: 18 mins
- Category: Main Dish
- Method: Instant Pot
- Cuisine: THM E, low fat
