Place lentils in a bowl and cover with water let sit while chopping up veggies.

Peal, wash and chop up sweet potatoes, set aside.

Chop up Onion, garlic, celery, carrots, mushrooms, zucchini, and parsley, set aside.

Instant Pot:

In Instant Pot add oil set to sauté heat for one minute. Add sweet potatoes and cook for 3 minutes while stirring.

Add in onions, garlic and carrots cook for 2-3 minutes more.

Add in zucchini, celery, mushrooms, and spices combine and cook for 2 minutes.

Turn off sauté, add in diced tomatoes, coconut milk, drained lentils, and vegetable broth, combine.

Put lid on and turn valve to sealing and select high pressure for 10 minutes.

Quick release when done.

When done add in chopped parsley and lime juice combine and serve.

Stove Top:

In large pot add oil set to medium high heat for one minute. Add sweet potatoes and cook for 3 minutes while stirring.

Add in onions, garlic and carrots cook for 2-3 minutes more.

Add in zucchini, celery, mushrooms, and spices combine and cook for 2 minutes.

Turn heat to medium low, add in diced tomatoes, coconut milk, drained lentils, and vegetable broth, combine.

Bring to a light boil and put lid on and cook for 10 minutes, till potatoes are soft and lentils.

When done add in chopped parsley and lime juice combine and serve.