Curried red lentil soup

1 onion, chopped
1 pound carrots, chopped
1 tablespoon ginger, minced
1 tablespoon garlic, minced

4–8 cups water
1 can coconut milk
1 cup red lentils
1 bay leaf
2 teaspoons salt
1 tablespoon curry powder

1 bunch cilantro

Stovetop: Water-sauté first group of ingredients. Add second group and simmer until lentils have disintegrated, 45+ minutes. Salt and pepper to taste and add cilantro just before serving.

Instant Pot: Add first two groups of ingredients to Instant Pot, using 4 cups water. Cook on high pressure for 5 minutes with natural pressure release. Salt and pepper to taste and add cilantro just before serving.

Serves 5

Total time: 60 minutes

Original recipe source

Soy yogurt

1 quart soy milk
1 probiotic capsule
jam

Add 1 probiotic capsule to 1 quart soy milk and shake or mix well. Put jam in the bottom of half-pint jars (optional) and fill the rest of the way with milk. Do not cover jars. Place in Instant Pot, cover, set to venting, and push yogurt button. Set to 12 hours.

After time is up, remove from pot and let come to room temperature before covering and refrigerating.

Serves 6

Total time: 12 hours

Original recipe source

Aloo gobi

1 cauliflower
3 potatoes
1 onion
1 tomato
1 tablespoon fresh ginger
1 tablespoon minced garlic
1 tablespoon garam masala
2 teaspoons cumin
1 1/2 teaspoons salt
1 teaspoon turmeric
1/4 cup water

Chop veggies. Toss all ingredients together in slow cooker or pressure cooker. Cook 4 hours on low in slow cooker, or 3 minutes in pressure cooker.

Serves 4

Original recipe source