Lentils and brown rice with tumeric yogurt

Name: Lentils and brown rice with tumeric yogurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp(s) Olive oil; 1 medium Onion chopped; 3 clove(s), large Garlic chopped; 2 tsp(s) Ground cumin; 1 tsp(s) Ground coriander; 0.75 tsp(s) Ground allspice; 0.5 tsp(s) Ground cinnamon; 3.25 cup(s) Water; 1 cup(s) Uncooked long grain brown rice; 0.75 cup(s) Dry lentils brown variety; 1.75 tsp(s) Kosher salt; 0.25 tsp(s) Crushed red pepper flakes; 4 cup(s) Baby spinach packed (5-ounces); 0.5 cup(s) Plain fat free Greek yogurt; 0.25 tsp(s) Ground turmeric; 0.25 tsp(s) Lemon zest; 0.125 tsp(s) Turbinado sugar (pinch); 0.166 cup(s) Raw cashews coarsely chopped; 0.5 wedge(s) Lemon with peel, cut into 4 wedges, for serving

Points® value

Total Time

45 min

Prep

15 min

Cook

30 min

Serves

Difficulty

Easy

This one-pot meal gives you a tasty combination of legumes and whole-grain rice in just about 30 minutes—thanks to the time-saving help of a pressure cooker! Turmeric-spiced yogurt and chopped cashews bring creamy/crunchy textures and add satisfying protein.

Ingredients

Olive oil

2 tsp(s)

Onion

1 medium, chopped

Garlic

3 clove(s), large, chopped

Ground cumin

2 tsp(s)

Ground coriander

1 tsp(s)

Ground allspice

¾ tsp(s)

Ground cinnamon

½ tsp(s)

Water

3¼ cup(s)

Uncooked long grain brown rice

1 cup(s)

Dry lentils

¾ cup(s), brown variety

Kosher salt

1¾ tsp(s)

Crushed red pepper flakes

¼ tsp(s)

Baby spinach

4 cup(s), packed (5-ounces)

Plain fat free Greek yogurt

½ cup(s)

Ground turmeric

¼ tsp(s)

Lemon zest

¼ tsp(s)

Turbinado sugar

⅛ tsp(s), (pinch)

Raw cashews

⅛ cup(s), coarsely chopped

Lemon

½ wedge(s), with peel, cut into 4 wedges, for serving

Instructions

Press Sauté on 6-quart Instant Pot® and set cooking time for 10 minutes. Heat pot for 3 minutes. Add oil, onion, and garlic and cook, stirring, until softened, about 3 minutes. Stir in cumin, coriander, allspice, and cinnamon. Add water, rice, lentils, salt, and pepper flakes. Scrape up any browned bits from bottom of pot. Press Cancel to turn off pot. Lock lid, making sure vent is closed.
Press Pressure Cook and select High Pressure; set cooking time for 20 minutes. When time is up, press Cancel to turn off pot. Move steam-release valve to Venting position to release remaining pressure. Remove lid. Stir in spinach. Let stand until spinach is wilted, 3–5 minutes.
Meanwhile, stir together yogurt, turmeric, lemon zest, and sugar in small bowl. Serve lentil mixture with yogurt, cashews, and lemon wedges.
Serving size: about 2 cups lentils and rice, 2 tablespoons yogurt, and 1 tablespoon cashews

Notes

Shopping tip: If you want to substitute just one ground spice for the four that flavor this stew, pick up a jar of the spice blend garam masala at your supermarket or at an Asian food store.

Lentils and brown rice with tumeric yogurt

Ingredients

Instructions

Notes

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