Ingredients
1 onion diced
½ red bell pepper diced
2 stalks celery diced
3 carrots diced
5 cloves garlic minced
2 teaspoons grated fresh ginger
14.5 ounce canned diced tomatoes
4 cups vegetable broth
1 ½ cup red lentils
1 ½ teaspoons curry powder
1 ½ teaspoons cumin
1 teaspoon paprika
1 teaspoon turmeric
Pinch of red pepper flakes
Freshly ground black pepper to taste
2 cups chopped kale
Instructions
In the Instant Pot, sauté the onions, pepper, celery, and carrots in a couple tablespoons of water until the onions are translucent, adding a small amount of water if the vegetable start to stick.
Add the garlic and ginger, and sauté for another 2 minutes.
Add the rest of the ingredients to the pot, and cook on the manual setting for 10 minutes with a natural pressure release.
Serve over rice or quinoa.
