Stove method:

1. Warm the olive oil in a large pot or skillet over medium-high heat.
2. Add the chopped onion, carrots, and celery, and sauté until they begin to soften — about 5 minutes.
3. Stir in the garlic, ginger, and curry powder, cooking for another minute until aromatic.
4. Pour in the vegetable broth and stir in the red lentils.
5. Place the chicken thighs directly into the broth mixture.
6. Bring to a boil, then reduce to a simmer. Cover and cook for about 30 minutes, until the lentils are tender and the chicken is fully cooked.
7. Ensure the chicken is fully cooked by checking it reaches an internal temperature of 165°F (about 74°C), or slice it open to confirm.
8. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the coconut milk.
9. Season with additional salt, freshly ground pepper, and a squeeze of lemon juice to taste before serving.

Instant Pot method:

1. Skip the oil (optional). Add onion, carrots, celery, garlic, ginger, curry powder, broth and lentils into the Instant Pot. Stir. Place the chicken thighs on top and sprinkle with 1 tsp salt.
2. Secure lid, move steam-release to “Sealing”. Select Manual/Pressure Cook (High) for 10 minutes. After cook time, let pressure naturally release for 10 minutes. Then move valve to Venting to release any remaining pressure.
3. Remove chicken with tongs, shred it on a cutting board then return it to the pot. Stir in the coconut milk. Adjust salt, pepper, and lemon juice to taste. Serve.