Instant Pot Lentil & Spinach Dal

• Vegetarian

• Produce

  • 1/4 cup Cilantro, fresh
  • 1 Cilantro, fresh
  • 1 tsp Coriander, ground
  • 3 Cloves Garlic
  • 1 Onion, large Red or Yellow
  • 1 1/2 cup Red lentils, dried
  • 4 cup Spinach
  • 1 Tomato, large

• Baking & Spices

  • 1/4 tsp Cayenne pepper, Dried
  • 1 tsp Salt
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 Naan flatbread

• Dairy

  • 1 Greek yogurt

• Liquids

  • 3 cup Water

Found on rebootedmom.com

Description

Ingredients

• 2 Tbsp Olive Oil
• 1 large Onion, Red or Yellow, chopped
• 3 Cloves Garlic, minced
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 1 tsp Ground Turmeric
• 1/4 tsp Dried Cayenne Pepper
• 3 C. Water
• 1 1/2 C. Dried Red Lentils
• (Or, half Dried Red and Dried Green or a combination of Yellow Split Peas)
• 1 tsp Salt
• 1 large Tomato, cut into 6-8 wedges
• 4 C. Spinach
• 1/4 c. fresh Cilantro, chopped (or, just toss in like we did!)
• Optional: 2 Tbsp Butter
• Greek Yogurt
• Fresh Cilantro
• Naan Flatbread

Directions

• Add the Olive Oil, Garlic and Onions to the Instant Pot and saute for 2-3 minutes until the onions are clear. Turn off the Instant Pot, and then add the spices - stir until well combined. Add the Lentils and salt, and then place the tomato wedges on top - cover with 3 C. of water. Place the lid on the Instant Pot and make sure the pot is sealed. Push Manual (high) for 10 - 14 minutes (ten if you are using red lentils, 14 if you are using a combination). Once the pot beeps, push OFF and let out the steam manually. Whisk the Lentils (use an immersion blender if you wish or, not required), and add the Spinach, along with the butter. The heat makes the Spinach wilt naturally. Serve over brown rice. OR, serve in bowls topped with fresh Cilantro and fresh Naan bread.