Red Lentils with Turmeric

(Misir Wot)

This simple but satisfying red lentil dish is flavored with turmeric and niter kibbeh, which blend together well with the creamy lentils to make a great side dish. While this Ethiopian dish is typically served with injera, a spongy bread made with fermented teff flour, I find it works really well in wraps with a few crunchy veggies.

{ Serves 4 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High)	Quick	25 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Nut-Free, Egg-Free, Soy-Free, Vegetarian

• ⅓ cup split red lentils
• 2⅓ cups water
• 2 tablespoons chopped yellow onion
• 1 teaspoon minced fresh ginger
• 1 teaspoon minced garlic
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 2 teaspoons Niter Kibbeh

1. In a heatproof bowl that fits inside the Instant Pot, combine the lentils, ⅓ cup of the water, the onion, ginger, garlic, turmeric, and paprika. Pour the remaining 2 cups water into the Instant Pot. Place a steamer rack in the pot. Place the bowl of lentils on the rack.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, quick release the pressure.

3. In a small saucepan, melt the niter kibbeh over medium heat. Add the lentils and a little bit of water. Stir to combine. Bring the mixture to a simmer and cook until slightly thickened, 4 to 5 minutes.