Source: Cooking with Manali | Serves: 3 | Time: < 30 min
Changes: not a thing! Excited to have stumbled upon this blog!
1.5 tbsp oil use oil of choice
1 inch ginger, chopped
2 large garlic cloves, chopped
1 medium red onion, sliced
3 green onions, chopped
1/2 tsp cumin powder
2 tsp Berbere spice
Salt, to taste
2 tbsp tomato paste
3/4 cup red #lentils
2 cups vegetable broth, divided (homemade to reduce sodium)
25-30 baby #spinach leaves
Cilantro or parsley for garnish
Press the saute button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red onion & green onion.
Cook the onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and Berbere spice. Also add the salt, mix well and cook for few seconds.
Add the tomato paste, red lentils and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid.
Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position.
Quick release the pressure and then press the saute button.
Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted.
Serve with whatever you'd like. We did quinoa. Garnish with fresh herb of choice.