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I must admit that I love a nice warm bowl of lentils on a winters day. The red curry paste in this dish adds a some extra heat so go easy on it! And only 6 WW Points!

Makes 4 Servings

• 1/2 onion, chopped
• 1 cup dry red lentils
• 2 cups vegetable stock
• 2 tbsp garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp olive oil
• 1 tbsp red Curry laste
• 1/2 tsp turmeric
• 2 cups Frozen Cauliflower Rice
• Cilantro for garnish
• Avocado for garnish

Instructions:

1. Set the Instant Pot to sauté. Add the oil. Then sauté the garlic, onions, and ginger until the onions are translucent.
2. Add the curry paste and turmeric. Brown for another minute.
3. Add the vegetable stock and lentils to the Instant Pot. Set on “beans” or “stew” and cook for 10 minutes.
4. While the Instant Pot is cooking, prepare the frozen cauliflower rice according to package directions.
5. After the beans have cooked, release the pressure. Stir in the cauliflower rice to combine.
6. Serve is a bowl and garnish with cilantro and avocado.