UPSTATE LENTIL CHILI

UPSTATE LENTIL CHILI
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UPSTATE LENTIL CHILI

July 3, 2020
: 6

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Ingredients
  • 2 1/2 cups dried lentils
  • 1 cup canned full fat coconut milk (though I’ve also successfully used unsweetened almond milk creamer)
  • 1 (15 oz) can diced fire roasted tomatoes
  • 2 tablespoons coconut oil
  • 4 garlic cloves, finely chopped
  • 1 1/2 tablespoons ground cumin
  • 2 1/2 teaspoons ground turmeric
  • 2 1/2 teaspoons cinnamon
  • 2 1/2 teaspoons paprika
  • Salt + freshly ground black pepper
  • Optional:
  • 2 carrots, peeled and diced
  • 2 stalks celery, chopped
  • STIR-INS + TOPPINGS
  • ½ head fresh or 1 bag of chopped frozen kale or spinach
  • Serve over cooked rice or riced cauliflower
  • Lime wedges
  • Fresh cilantro
  • Hot sauce
Directions
  • Step 1 In your Instant Pot, add all of the “Instant Pot” ingredients.
  • Step 2 Close and seal the pot, and cook on High Pressure for 20 minutes.
  • Step 3 When the lentils are finished cooking, carefully release the steam valve. Remove the the lid and give the lentils a good stir. Add in the spinach or kale, and give it a good stir.
  • Step 4 Serve over rice or riced cauliflower with lime, hot sauce and cilantro.

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