Ingredients

• 1 cup dry green lentils
• 1 yellow onion, chopped 8.5 oz
• 1 can of coconut milk, about 13-14 oz.
• 1 tbsp olive oil
• 1 small banana, 4 oz, sliced into coins
• 2 cloves of garlic, minced
• 2.5 cups of water
• 1 tbsp hot curry powder
• 1/2 tsp salt
• 1 fresh apple, chopped roughly

Method

1. Remove the crispr tray.  For this recipe we will cook directly in the pot.
2. Set the Speedi to sear/saute Hi5.  This portion of the recipe we will be working with the lid up, not down.
3. Olive oil and onions into the pot.  Cook until translucent.
4. Add the curry powder and minced garlic and mix a bit.  Cook for a minute or two.  If the garlic becomes fragrant, that's enough time, but with the curry smell you might not be able to notice that.
5. Add coconut milk, water, banana, and salt.  Stir occasionally until the liquid starts to simmer.
6. Add lentils.  Stir occasionally until the mix starts to simmer again.
7. Turn off the Speedi.  Close the lid.  Set to steam for 25 minutes.  Check for doneness.  If the lentils are still too hard (unlikely), then give them another 5 minutes on steam.
8. Once cooking is done, mix chopped apple in with lentils and serve.

Haven't tried this yet.

Prep Time Icon prep time: 15 mins Cook Time Icon cook time: 20 mins (plus 10 minutes cooling) Serves 6

Salad Ingredients

• 8 ounces (about 1 1/8 cups) dried green or brown lentils
• 3 cups water
• 1 clove garlic, smashed
• 1 bay leaf
• 1 cup crumbled feta cheese
• 1 cup peeled and chopped carrots
• 1/2 cup dried cherries
• 1/3 cup slivered almonds, toasted
• 1/3 cup finely chopped red onion

Citrus Dressing Ingredients

• 3 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 cup almond oil or extra virgin olive oil
• Grated zest of 1/2 orange
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh parsley

Method

1. For salad: Bring lentils, water, garlic, and bay leaf to a boil in a medium saucepan. Reduce heat to medium-low and simmer until lentils are just tender, 15 to 20 minutes. Drain any excess water and discard garlic and bay leaf. Transfer lentils to a medium bowl and let cool 10 minutes.
2. Stir in cheese, carrots, cherries, almonds, and onion.
3. For citrus dressing: Put orange juice and lemon juice in a small bowl. Whisk in oil in a slow, steady stream. Whisk in orange zest, salt, pepper, mint, and parsley.
4. Pour dressing over salad and toss to coat. Serve with good toasted bread.

I didn't want to waste the rest of a can of coconut milk I opened, so I decided to improvise a curried lentil dish. Here's what I used:

Procedure Fry onions in olive oil until translucent. Add curry powder and cook for a minute or two. Add water, coconut milk, banana, and lentils. Bring to a boil. Reduce to simmer with lid tilted over pot and cook till lentils are soft, about 30-40 minutes. Stir every five or ten minutes to prevent burning on bottom, particularly once the bananas are dissolved. It made 4 cups of lentils, so that makes 186 calories per 1 cup serving. The result is a slightly sweet and slightly spicy dish. Tasty!