Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.

Stir in the garlic, tomato paste, curry paste, turmeric and cayenne and cook until fragrant, about 1 minute.

Add the lentils, 1 teaspoon salt and the broth or water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook about 20 minutes, until the lentils have swelled and softened and the mixture is thickened.

Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.

In steps 1 and 2, use the saute function to heat the oil, onion and carrot, followed by the garlic, tomato paste, curry paste and cayenne.

Add the lentils, salt and water as in step 3. Cover the pot and cook on high pressure for 6 minutes. Let the pressure release naturally.

Stir in the coconut milk and lime juice and serve with garnish.