Description
Warm spices transform simple lentils into a flavorful, protein-rich dish using your pressure cooker. Ready in under 30 minutes with minimal prep work.
Ingredients
Scale
- 1½ cups green or brown lentils, rinsed and picked over
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 2 cups vegetable or chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 bay leaf
- ½ cup dried apricots, chopped (optional)
- ¼ cup fresh cilantro, chopped
- 2 tablespoons fresh lemon juice
Instructions
- 1. Set Instant Pot to sauté mode and heat olive oil. Cook diced onion for 3-4 minutes until softened.
- 2. Add garlic and ginger, stirring constantly for 30 seconds until fragrant.
- 3. Add cumin, coriander, cinnamon, turmeric, and cayenne. Stir for 30-60 seconds until fragrant.
- 4. Stir in tomato paste and cook for 1 minute until slightly caramelized.
- 5. Add diced tomatoes, scraping up any browned bits. Add lentils, broth, salt, pepper, bay leaf, and apricots if using.
- 6. Secure lid, set valve to sealing, and cook on high pressure for 15 minutes.
- 7. Allow 10-minute natural pressure release, then quick release remaining pressure.
- 8. Remove bay leaf and stir in lemon juice and half the cilantro.
- 9. Taste and adjust seasoning as needed.
- 10. Serve garnished with remaining cilantro.
Notes
Store refrigerated up to 5 days or freeze up to 3 months. Add splash of broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 cup
- Calories: 245
- Sugar: 8g
- Sodium: 385mg
- Fat: 3g
- Carbohydrates: 42g
- Fiber: 16g
- Protein: 18g