30 min lentils

Ingredients

Vegetarian, Gluten free

∙ Serves 6

Produce

• 1 cup Brown lentils
• 6 fresh cloves Garlic
• 1/2 cup Onions

Baking & Spices

• 1/2 tsp Red pepper flakes
• 1 tsp Salt

Nuts & Seeds

• 1/2 tsp Cumin seeds, whole

DIRECTIONS:

1. Place the lentils in the instant pot along with the water. Grab 2 cloves of garlic and give them a smash with the knife and chop into medium pieces and add them in to the pressure cooker along with ¼ teaspoon of red pepper flakes. Cover with lid, press the bean/chili button and adjust time for 15-18 minutes.
2. While the lentils are cooking, thinly slice the remaining 4 cloves of garlic and the onions. When the lentils are cooked, allow them to release the steam naturally, or to make this meal quicker, turn the knob to the ‘venting’ setting.
3. Heat the ghee in a small skillet. Add the onions and let them cook for 3-4 minutes over medium heat stirring so the onions start to brown evenly. Add the sliced garlic, cumin seeds, and another ½ -¾ teaspoon red pepper flakes. Continue to stir the oil and cook for another 2-4 minutes or until the onions start to just brown and the garlic is fragrant and deepens in color a bit. Pour the hot ghee/oil along with the onions and garlic mixture into the dal. Stir to combine. Season with the salt. Stir and adjust salt to taste. Serve warm over basmati rice and a quick onion and tomato salad (recipe in notes)

NOTES:

• Green lentils can be substituted for the brown lentils. I don’t suggest using red lentils as they will definitely overcook in the cooking time. For best results, follow the recipe as written. The pressure cooking time for lentils will vary based on how old they are. 15 minutes if your lentils are fresh from the store and 18 if they’ve been in the pantry for a while.
• To make the lentils on the stove: soak the lentils in 3 cups of water for 15-20 minutes. Drain the lentils. Add the lentils to a pot along with 4 cups of water, let the lentils come to a simmer, lower the heat to medium low, and let simmer uncovered for 20-40 minutes or until the lentils can easily be mashed between your fingers. You may need additional water as well. Follow the rest of the recipe as written from step #3.
• For the tomato+onion salad: 1 cup thinly sliced onions + ½ cup thinly sliced tomatoes + 2 tablespoons chopped cilantro + a squeeze of lemon juice and a big pinch of salt. Stir it together in a bowl  – that’s it!

Dairy

• 1/4 cup Ghee

Liquids

• 4 cups Water