Sheryl vs. the Legume, Curried Lentils

This is the recipe that gave me hope that I could win the war with the lentil!  Adapted from my favorite pressure cooker cookbook, "The Easy Pressure Cooker Cookbook" by Diane Phillips, it freezes well and makes a good 7 Weight Watcher Points Plus lunch.

Don't have a pressure cooker? Here's my blog on how to choose one. Or, I found this recipe online which is similar. 

Curried Lentils
2 tbsp oil
1 medium sweet onion, such as Vidalia, finely chopped
3 medium carrots, finely chopped
2 tsp madras curry powder, plus more if needed
2 cups lentils, rinsed
1 cup vegetable or chicken broth
1 cup coconut milk
Salt and freshly ground pepper, to taste

Heat oil in the pressure cooker over medium-high heat.  Add the onion, carrots and curry powder and saute until the onion begins to soften, about 2 minutes.  Add the lentils, stock and coconut milk.  Lock the lid in place and cook at high pressure for 6 minutes.

Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.  Stir the lentils and taste for seasoning.  Add more curry powder, salt and pepper to taste.  Transfer to serving dish and serve hot.   Serves 6.