Instant Pot Curried Lentils


3/4 cup dried red lentils (rinsed)

2 cups baby carrots

1 medium onion (diced)

1 tbsp fresh ginger (peeled, grated)

1 tbsp curry powder

4 cups vegetable broth

2 tsp olive oil

1/4 tsp black pepper

1 tsp sea salt



Set your instant pot to the ‘Sauté’ mode.

Add the olive oil and the diced onions.

Cook for about 5 minutes or until the onions are soft and translucent.

Add the curry powder, grated ginger, diced carrots, vegetable broth, red lentils, black pepper, and sea salt.

Cover the instant pot with the lid and set the pressure valve to the ‘Seal’ mode

Press the ‘Manual’ button and set the cooking time to 10 minutes under high pressure.

When finished, do a quick pressure release by setting your instant pot to the ‘Venting’ mode.

Puree until smooth with an immersion blender.

Black Bean Chili


1 pounds of ground turkey

2 cans of black beans

2 large carrots, shredded

28oz can of tomato sauce

1 can of petite diced tomatoes

1 2/3 cup frozen corn

2 garlic cloves, minced

1 tablespoon paprika

1 tablespoon chili powder

2 teaspoons ground cumin

1.5 teaspoons ground oregano


Add all ingredients to a labeled freezer bag. Remove as much air from bag as possible, seal, and lay flat in your freezer. Dump thawed contents into crockpot. Cover and cook on “low” for 8 hours or until turkey is cooked through.

Club Med Tuna Salad


1 can water packed tuna, drained

4 roasted bell peppers, chopped

¼ cup pitted black olives

4 artichoke hearts, drained and chopped

½ teaspoon dried basil

½ teaspoon dried oregano

2 tablespoons chopped parsley

2 cups arugula leaves

2 tablespoons balsamic vinegar

Salt and pepper to taste



Combine the tuna, peppers, black olives, artichoke hearts, herbs, parsley and arugula in a bowl. Drizzle with vinegar and season with salt and pepper.