This hearty gluten-free and vegan Instant Pot Lebanese meal is full of healthy protein and fiber from lentils to keep you full. The spices are essential for authentic flavor, and this dish tastes especially delicious topped with tahini sauce. Toasted pine nuts, or pignoles, add a depth and crunch to the final dish!
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2 TBS Olive oil
1 Yellow Onion, chopped and divided
Two cloves of Garlic, minced
1 tsp Ground Coriander
½ tsp Ground Cumin
¼ tsp Ground Cinnamon
1 tsp Himalayan Salt
¾ cup Brown Lentils
2 cups Water
¾ cup Basmati Rice
Toasted Pine nuts for topping
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*Receipts will come from ISIPP.
Rinse and soak the brown lentils for 1 hour in warm water.
To toast the pine nuts, put the Instant Pot on Sauté and pour in raw pine nuts, no oil is necessary for toasting. Stir constantly until lightly toasted and golden brown – these can burn quickly so make sure to turn off the Instant Pot as soon as they start turning brown. Take them out of the pot and set to the side.
Keep the Instant Pot on Sauté and add 1 TBS of olive oil. Add the first half of sliced onions and saute them for about 5 minutes, until they brown and are slightly crispy on the edges. Take them out and set aside.
Add 1 TBS of oil to the Instant Pot. Add the diced onions and garlic. Sauté until they are lightly brown, about 3 minutes. Add the ground coriander, cumin, cinnamon, and Himalayan salt.
Stir in the lentils and water, allow to come to a boil, about 2-3 minutes.
Add the Basmati rice and stir well. Press Cancel, and close lid with vent in sealing position.
Cook on Rice mode or Manual for 12 minutes at Low pressure. Let the pressure release naturally for 10 mins, then release manually. Press Cancel and take the insert out of the Instant Pot.
Fluff the lentils and rice with a fork. Top the dish with the remaining caramelized sliced onions and pine nuts.
Enjoy this yummy mix with a drizzle of tahini and a refreshing side salad! This stays well in the refrigerator and can be made in large batches for leftovers.
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