If there’s one thing social distancing is good for, it’s the cooking bender that I haven’t been able to quit.

And I’ll be honest, this bender has been instandpot-themed.

If you didn’t already love the instantpot, it’s my mission to make it your new fav kitchen pal. Because quarantine is lonely and we could all use a friend.

For starters, it’s everything. And secondly, THIS SOUP. My new Sunday obsession. Made in 30 mins in the instantpot with ingredients you very likely already have in your pantry and freezer right now. Thank you very much.

(PS– no worries if you don’t have an IP, I also left stovetop & slow cooker directions below. But if you DO have one and you’ve been afraid to get it out of the box and start pressing all those buttons… I see you, I was you, and I’m now a convert. It’s SO EASY, I sincerely promise. Start by making this soup and you will be a happy, happy lady.)

So, Veggie & Red Lentil Curry Stew. Hearty. Flavorful. Veggie-ful. And only 5 main ingredients.

Bonus points because all three of us (yup, baby included) can eat it for multiple meals all week. That is my kinda meal prep.

Don’t have the same veggies I used? Throw in what you have and like. You can’t mess it up. Really.

Because I can tell you this much: when the world is scary, and there are a lot of unknowns, the thing we can all collectively come back to is food. REAL food, and using it to nourish, to energize, to lift up, and to simplify everything else.

Recipes like this one? They get that done for you, so you can go back to supermom-ing or nailing your new work-from-home life with a little more pep in your step.

Veggie & Red Lentil Curry Stew

Makes 6-8 servings

2 cups red lentils
5 cups water
1 large bag frozen broccoli (or 3-4 cups fresh)
1 large bag frozen butternut squash (or 3 cups fresh)
1 yam, cubed
5 carrots, roughly chopped
1 TB red curry paste (I used Thai Kitchen)
2 tsp sea salt + 1 tsp pepper

Directions:

For a IP: Add all ingredients to an instantpot, close tamper to high pressure and set for 30 minutes.

If making in a crockpot: add all ingredients in and cook for 4 hours high or 6 hours low.

If making traditionally in a stock pot: sauté veggies first, then add lentils, curry, s + p and liquid and bring to a boil, then cover and reduce heat until lentils are cooked and broken down, about 15-20 minutes.

Do me a favor, friend? Send this cozy recipe to someone you love today, and brighten their day from a distance.

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