As discussed in The Funky Kitchen and in its accompanying 6-module course, Fresh, Fun and Flavorful in The Funky Kitchen, some simple methods will go a long way in making food more digestible–and, in this recipe, soaking and fermenting the lentils will help break down potentially-damaging lectins and phytic acid. Any residual will be well-handled by the slightly higher heat and higher pressure of cooking in the Instant Pot.
This is a simple, nutritious and totally satisfying recipe–enjoy! It pairs great with a salad and a traditionally-prepared grain like rice or sourdough (Water Kefir!) bread.
Coconut Curried Lentils in the Instant Pot
Makes a HUGE amount–plenty for freezing extra! Approximately 12-14 cups
- 32 oz. organic, dried pink lentils, rinsed and sorted
- 1 16 oz. BPA-free can organic, whole fat coconut milk
- 1 tablespoon ghee or butter
- 2 large carrots, sliced
- 1 small bunch of celery, sliced
- 1 medium sized yellow onion, chopped
- 4 shallots, chopped
- 2 tablespoons Celtic or Himalayan salt
- 2 tablespoons yellow curry powder
- 1 tablespoon turmeric powder
- 7-8 cups water
- ¼ cup water kefir, fresh whey from yogurt or kombucha for soaking water
Soak lentils in enough chlorine-free water so that they will stay submerged–at least double the amount. Add in the water kefir and a dash of salt, stir to combine and lightly cover the bowl with a tea towel and set aside, leaving at room temperature at least 12 hours, or until the gentle, light bubbles of fermentation form on the surface of the soaking water when the container is moved side-to-side. Once fermenting, rinse the lentils and place in the Instant Pot with all the other ingredients except the water kefir. Set pot on the “Beans” setting, and allow a natural release of steam. Once complete, stir from the bottom and store uneaten portion in a glass or stainless steel bowl in the refrigerator for up to 5 days.