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Preparation Time: 10 minutes
Cook Time: 20 minutes
Serves: 6 servings
Ingredients
2 tablespoons olive or coconut oil
3 minced garlic cloves
1 chopped, large yellow or red onion
1 teaspoon coriander, ground
1 teaspoon cumin, ground
1/4 teaspoon cayenne pepper, dried
1 teaspoon turmeric, ground
3 cups water
1 1/2 cups yellow split peas and/or red lentils
1 (cut into 6-8 wedges) large tomato
1/2 teaspoon salt
1/4 cup chopped, fresh cilantro (if desired)
4 cups approx. several big handfuls of spinach
2 teaspoon vegan butter (if desired)
Serve With
Plain vegan yogurt
Cooked brown rice or naan
Fresh cilantro
Method
1. In a pressure cooker pot, add the olive or coconut oil.
2. Select the saute/brown setting on the pressure cooker and melt oil.
3. Add the chopped onions into the hot and melted oil.
4. Cook until the onions becomes translucent and tenderized.
5. Add the garlic and cook until fragrant for 1 minute more.
6. Select the cancel button on your electric pressure cooker and add the cayenne, turmeric, coriander and cumin into the pressure cooker.
7. Stir until completely combined and add the tomato wedges, salt, water and the lentils into the mixture in the pot.
8. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
9. Cook for 10 minutes on high pressure.
10. After cook time has been reached, let the pressure cooker pressure release naturally for 10 minutes before sliding steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.
11. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
12. Get rid of the tomato skins and whisk the lentils until mashed.
13. Add the vegan butter, cilantro and the spinach into the pot and stir until incorporated.
14. Set aside until spinach wilts before serving over brown rice.
15. Top with fresh cilantro and vegan yogurt.
16. Enjoy.
