Hearty Instant Pot Lentil Stew
2 Tablespoons ghee, extra virgin olive oil or avocado oil
1 large onion, diced
3 cloves garlic, diced
2 carrots, chopped
1/2 head cauliflower, chopped (or about 6 cups cauliflower florets)
1 large Japanese sweet potato, chopped
2 cups lentils (I used green lentils and I soaked them ahead of time — you don’t have to do this)
4 cups water or broth
1/2 can full fat coconut milk (about 1 cup)
2 Tablespoons coconut aminos
1 Tablespoon minced fresh ginger
2 teaspoons dried cumin
1 teaspoon dried turmeric
1/2 teaspoon sea salt (or to taste)
Set the Instant Pot to Sauté function. Add ghee, onion and garlic. Sauté for 2-4 minutes, until slightly softened and fragrant.
Add remaining ingredients and set function to Manual High Pressure. Set time to 15 minutes. Allow the Instant Pot to depressurize automatically, about 15 minutes.
OPTIONAL: Carefully ladle out about 1/4 of the soup into a blender. Blend up then return to pot. This makes for a much thicker soup!