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Lentils and brown rice with turmeric yogurt

Lentils and brown rice with turmeric 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. 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.

Ingredients

Olive oil

2 tsp

Raw cashews

¼ cup(s), coarsely chopped

Uncooked onion

1 medium, chopped

Garlic

3 clove(s), chopped

Ground cumin

2 tsp

Ground coriander

1 tsp

Ground allspice

¾ tsp

Ground cinnamon

½ tsp

Water

3¼ cup(s)

Uncooked long grain brown rice

1 cup(s)

Dried lentils

¾ cup(s), brown variety

Kosher salt

1¾ tsp

Red pepper flakes

¼ tsp

Baby spinach

4 cup(s), packed (about 5 ounces), very coarsely chopped

Plain fat free Greek yogurt

½ cup(s)

Ground turmeric

¼ tsp

Lemon zest

¼ tsp, grated

Sugar

⅛ tsp, (pinch)

Fresh lemon with peel

½ item(s), cut into 4 wedges

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. 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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