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Instant Pot & Stovetop cooking methods
Ingredients
  • 1 cup large brown lentils (do not use split lentils) see notes
  • 1 ½ tablespoons olive oil
  • 2 to 3 fat shallots, thinly sliced ( or 1 red onion)
  • 4 cloves garlic, rough chopped
  • 2 teaspoons cumin
  • 1 teaspoons coriander
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ teaspoon turmeric, optional
  • ¼ teaspoon ground ginger
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon dried mint or parsley ( or use a tablespoon of fresh)
  • lemon zest from one small lemon
  • 3 cups water (updated from 3 ½ cups- see notes if using white rice)
  • 1 cup brown basmati rice (rinsed and drained- see notes for white basmati rice)
  • Garnishes: caramelized shallot or onion, diced tomato, simple roasted veggies, diced avocado, sprouts or greens, sliced cucumber, pine nuts, a drizzle of  olive oil, yogurt,  vegan yogurt, zhoug yogurt (amazing),  lemon wedges, fresh parsley, aleppo chili flakes. (In winter, serve with roasted root veggies, shredded kale, carrots, or cabbage or beets!
Steps
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