Step 1

Add the lentils and water or broth to the inner pot of the Instant Pot. Add salt, pepper, and any other seasonings of choice. Stir to combine.

Step 2

Secure the lid and select the Pressure Cook setting. Set the timer to 6 to 8 minutes for al dente lentils, or 10 minutes for softer lentils.

Step 3

When the timer beeps, allow a natural pressure release for 10 minutes. Perform a manual pressure release to vent any remaining steam. Open the pot, discard any aromatics, and transfer the lentils to a bowl or tupperware using a slotted spoon.

Step 4

Store cooked lentils in an airtight container in the fridge for 5-7 days, or freeze for 4-6 months.

Step 5

Select the Sauté setting on your Instant Pot and heat up the coconut oil. Once it's shimmering, add the cumin seeds and fry for 1-2 minutes, or until the seeds are sputtering.

Step 6

Cook the diced onion for 3 minutes. Then add the garlic, ginger, serrano pepper, coriander, garam masala, red chile powder, turmeric, and black pepper. Cook for 1-2 minutes, stirring frequently and scraping up any bits that are stuck.

Step 7

Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils and 1 teaspoon sea salt. Stir to combine all of the ingredients. Select the Cancel setting.

Step 8

Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 6-8 minutes, depending on your desired firmness (I prefer 6 minutes).

Step 9

Once the timer is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and stir in the vegan butter (if using), stirring until it's melted and mixed through. The butter adds more creaminess and richness to the lentils, but they are still good without it.

Step 10

Serve the lentils with fresh cilantro and coconut yogurt, if desired.

Step 11

Select the Sauté setting on your Instant Pot and heat up the coconut oil. Once it's shimmering, add the diced chili pepper and cook for 30 seconds until aromatic.

Step 12

Add the diced onion and cook for 3 minutes. Then add the garlic and cook until the onion is softened and garlic is turning golden, 1-2 minutes.

Step 13

Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sea salt, pepper, thyme sprigs (if using), and bay leaf (if using). Stir to combine. Select the Cancel setting.

Step 14

Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 6-10 minutes, depending on your desired firmness (I prefer the 6-8 minute range).

Step 15

Once the 10 minutes is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and stir in the lemon juice and parsley.

Step 16

Select the Sauté setting on the Instant Pot and heat up the coconut oil. Once it's shimmering, add the onion and cook for 3-4 minutes until slightly softened.

Step 17

Add the garlic, ginger, serrano pepper, garam masala, curry powder (if using), cumin, and turmeric and stir until aromatic, about 30 seconds.

Step 18

Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sweet potatoes, sea salt, and pepper. Stir to combine all of the ingredients. Select the Cancel setting.

Step 19

Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 10 minutes.

Step 20

Once the 10 minutes is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and give the soup a stir. Taste for seasonings. You may want to add more salt, or to balance the acidity, you may want to add a teaspoon or two of maple syrup or sugar.

Step 21

Once the soup has slightly cooled, top with coconut yogurt and fresh cilantro. If desired, serve with flatbread or rice.