Instant Pot Method:

1. Rinse the red lentils in a strainer and set them aside.  Prep the remaining ingredients (chopping vegetables, measuring spices, and opening cans) so they're ready before starting the cooking.  The beginning of the recipe can go quickly.
2. For oil-free, set your Instant Pot on the sauté function for about 6-7 minutes. Once hot, add the red onion, red bell pepper, and jalapeño, stirring frequently.  Add a tablespoon of water at a time if the ingredients start to stick.   If your Instant Pot is losing some of its nonstick, then sauté in 1/4 cup of water.  (Or cook the veggies in a neutral-tasting oil).
3. Add the garlic at the end of sautéing (about 30 seconds left) or just add it with the rest of the ingredients.  Add water as needed if it starts to stick. 
4. Once the sauté function is done, I like to add 1-2 tablespoons of water to deglaze the pot (if you haven’t done so already).
5. Then add the rest of the ingredients (except for the apple cider vinegar).  Thoroughly mix all of the ingredients to prevent the lentils from clumping.
6. Move the pressure valve to seal, close the lid, and pressure cook on high for 9 minutes.
7. Once the timer has gone off, naturally release for 20 minutes, then manually release the rest.  You can also naturally release all of the pressure, which can take more than 30 minutes.
8. Once done, stir to combine, and it will thicken as it cools.  Add the teaspoon of apple cider vinegar, taste, and adjust for seasonings if needed.

Stovetop Method:

1. Rinse the red lentils in a strainer and set them aside.
2. For oil-free cooking, preheat a large pot on medium to medium-high heat.  Cook the onion, bell pepper, and jalapeño until soft and the onion is translucent, about 5-7 minutes, stirring frequently (or cook the veggies in a neutral-tasting oil).
3. Add the garlic and all seasonings and cook for 30 seconds, stirring frequently.  For oil-free, add a tablespoon of water if needed to prevent ingredients from burning.  
4. Add the rest of the ingredients (except for the apple cider vinegar).  Stir the red lentils to prevent them from clumping.
5. Bring to a boil, then lower to a simmer, and cook covered for 30-35 minutes, stirring occasionally.
6. If it’s too thin, simmer it a little longer with the lid off until it reduces.  If it’s too thick, add more vegetable broth to thin it out.
7. Stir in the teaspoon of apple cider vinegar, taste, and adjust seasonings if needed.