Step 1

Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.

Step 2

Stir in the garlic, tomato paste, curry paste and cayenne and cook until fragrant, about 1 minute.

Step 3

Add the lentils, 1 teaspoon salt and the water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook 20 minutes, until the lentils have swelled and softened and the mixture is thickened.

Step 4

Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.

Step 5

In steps 1 and 2, use the saute function to heat the oil, onion and carrot, followed by the garlic, tomato paste, curry paste and cayenne.

Step 6

Add the lentils and water as in step Cover the pot and cook on high pressure for 6 minutes. Let the pressure release naturally.

Step 7

Stir in the coconut milk and lime juice and serve with garnish.