Plant-based eating is my passion and I've recently discovered how much I love lentils, particularly red lentils. Lentilas are protein and fiber rich, filling and taste good hot or cold. I've had lentils in the past but I didn't cook them properly and they were either underdone, overdone, bland or something wasn't right. I started experimenting with lentils in the Instant Pot and discovered they turn out quite well in a short amount of time. Now I'm making them several times a week and always looking for new recipes. I found a recipe I had downloaded in 2009 after listening to an interview on The Splendid Table with Raghavan Iyer where he mentioned a couple favorite recipes, this one, and a potato curry. I made the lentils once and probably did something wrong, so the recipe sat in my binder's Indian section all these years. The version I've made is really wonderful in so many ways. It's really spicy, has great texture, and beautiful color. I've enjoyed it as a soup, with some naan bread, or with a serving of brown rice. I will be making this dish often. I hope you enjoy it as much as I do! This recipe is adapted from 660 Curries by Raghavan Iyer. I've modified it to use the Instant Pot and reduced the amount of oil, salt, and water. I used Bob's Red Mill red lentils.