My husband and I have become addicted to this easy to make red lentil chili and is one of our weekly staples. Goes amazing over rice!
3 Medjool dates, blended with water
2 garlic cloves, minced
3 cups water
15 oz can diced tomatoes
3 oz tomato paste (1/2 of a small can)
1/2 red pepper, diced
1/2 red onion, diced
1 cup dry red lentils
1 tsp chili powder
1 tsp paprika
1 tbsp ume plum vinegar
Blend your dates with the 3 cups of water. If your dates are hard, let them soak in the water for 1-2 hours. You can also throw in the garlic while blending but it's better to mince it and add it to the pressure cooker so your blender doesn't smell like garlic.
Prepare and place all of your ingredients in to the Instant Pot.
Set the cooker to pressure cook and change the time to 17 minutes. Remember to set the valve to sealing.
Once the time is complete, let it naturally release for 15 minutes. If you end up needing more chili, you can double the recipe. The recipe works fine in our 3 quart pressure cooker.
If you do this on the stove top, bring to a boil, lower heat to simmer and cover, let cook about 30 minutes or until thick.