Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
35 mins
Total Time:
1 hr 25 mins
Servings:
10
Yield:
10 servings
Ingredients
Directions
Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
Stir in lemon juice. Taste and adjust seasonings. Serve.
Cook's Note:
You can use pigeon peas instead of yellow lentils.
Nutrition Facts (per serving)
161
Calories
2g
Fat
30g
Carbs
7g
Protein
