Lentils and brown rice with turmeric yogurt

★★★★★

3 Points, Entree, MacroFactor

Prep Time: 0:15 Cook Time: 0:30 Total Time: 0:45 Difficulty: Easy Servings: 4 Source:

Ingredients

2 tsp olive oil

1/4 cup raw cashews, coarsely chopped

1 medium onion, chopped

3 medium cloves garlic , chopped

2 tsp ground cumin

1 tsp ground coriander

3/4 tsp ground allspice

1/2 tsp ground cinnamon

3 1/4 cups water

1 cup long grain brown rice

3/4 cup lentils , brown variety

1 3/4 tsp kosher salt

1/4 tsp red pepper flakes

4 cups baby spinach, packed (about 5 ounces), very coarsely chopped

1/2 cup plain fat free greek yogurt

1/4 tsp ground turmeric

1/4 tsp lemon zest, grated

1/8 tsp (pinch) sugar

1/2 item lemon , cut into 4 wedges

Directions

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.

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 Meanwhile, stir together yogurt, turmeric, lemon zest, and sugar in small bowl. Serve lentil mixture with yogurt, cashews, and lemon wedges.

Serving size: about 2 cups lentils and rice, 2 tablespoons yogurt, and 1 tablespoon cashews

Nutrition

3 smart points
201: Calories
10: Protein
6: Fat
28: Carbs