Lentils and brown rice with tumeric yogurt
7
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • 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
0.166 cup(s), coarsely chopped
Lemon
½ wedge(s), with peel, cut into 4 wedges, for serving
Instructions
1
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.
2
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.
3
Meanwhile, stir together yogurt, turmeric, lemon zest, and sugar in small bowl. Serve lentil mixture with yogurt, cashews, and lemon wedges.
4
Serving size: about 2 cups lentils and rice, 2 tablespoons yogurt, and 1 tablespoon cashews
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