INSTANT POT MIDDLE EASTERN LENTILS WITH RICE, LEEKS, AND SPINACH
Steps:
- Using the sauté function, heat the oil in the pressure cooker pot. Stir in the leeks and cook, stirring occasionally, until they are dark golden at the edges, about 10 minutes.Season with a pinch of salt. Use a slotted spoon to scoop out half the leeks and transfer to a bowl; set aside for the garnish.
- Stir the garlic into the pot and cook until fragrant, about 15 seconds. Stir in the cumin, allspice, and cayenne and cook for 30 seconds.
- Add the lentils, 2 cups water, 2 teaspoons salt, the bay leaf, and cinnamon stick to the pot.
- Lock the lid into place and cook on high pressure for 1 minute. Let the pressure release naturally for 5 minutes, then manually release the remaining pressure.
- Uncover the pot and stir in the rice, working quickly so the lentil mixture stays hot. Lock the lid back into place and cook on high pressure for 8 minutes. Manually release the pressure.
- Uncover and stir in the spinach. Cover the pot with the lid (but don't lock it on) and let it sit for 5 to 10 minutes to wilt the greens and finish cooking the rice.
- In a small bowl, season the yogurt with salt to taste.
- Discard the bay leaf and cinnamon stick. Serve the lentils warm, garnished with the reserved leeks and salted yogurt on top, and drizzled with more olive oil.
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Foyeza Akter
a11@gmail.comI'm not sure what went wrong, but my dish turned out bland and mushy. I think I'll try a different recipe next time.
Md Jahidul Islam jahid
j@gmail.comThis dish is perfect for a cold winter night. It's warm and comforting, and it's also very flavorful.
Gow Naath Keel Music
g@gmail.comI'm definitely going to be making this dish again. It's a great way to change up my weekly dinner routine.
Yasir Murad
murad-yasir75@gmail.comThis dish is a great source of protein and fiber. It's also very affordable and easy to make.
Sahbjee12
sahbjee12@gmail.comI love the addition of spinach to this dish. It adds a nice pop of color and nutrition.
Rolah Subili
s@hotmail.comThis dish is a great way to use up leftover rice and vegetables.
Sandra Achialor
asandra@hotmail.comI'm not a big fan of lentils, but I really enjoyed this dish. The flavors were well-balanced and the lentils were cooked perfectly.
Fany
fany8@gmail.comOverall, I thought this dish was pretty good. It's not my favorite, but I would definitely make it again if I was in a pinch.
Rj Rubel
r@gmail.comI found that the lentils took a little longer to cook than the recipe said. I had to add an extra 10 minutes.
Md rafi Islam
islam_m@yahoo.comThis dish was a little too spicy for me. I think I'll use less chili powder next time.
Deandreia Wright
deandreia_wright@hotmail.frI'm not sure I like the flavor of the leeks. I think I'll try it again without them next time.
Umar Nuhu
nuhu-u46@hotmail.comI love that this recipe uses fresh vegetables. It makes the dish so much more flavorful.
Rizvi Habib
h-rizvi64@aol.comThis dish is perfect for a weeknight meal. It's quick and easy to make, and it's also very affordable.
Kato Bana
kbana@yahoo.comI'm always looking for new and exciting vegetarian recipes. This dish definitely fits the bill.
Jeeya Kafle
j-k@yahoo.comI love the combination of lentils and rice. This dish is a great way to get your daily dose of protein and fiber.
Saiem Ahnmed
saiem@yahoo.comWow, this dish is amazing! I've never had anything like it before.
Tishae Bennett
tishae.b@yahoo.comThis recipe was easy to follow and the dish turned out great. I would definitely make it again.
Hedayet ollah Hedayet ollah
h_ollah@yahoo.comI'm not a huge fan of lentils, but this dish changed my mind. The lentils were so flavorful and the rice and vegetables added a great texture.
Sharon Kibaara
sharon@gmail.comThis dish was a hit with my family! The lentils were cooked perfectly, and the combination of flavors was amazing. I especially loved the leeks and spinach.