Spiced Red Lentils

One day I will figure out how to make authentic-tasting Ethiopian injera bread in a few hours rather than a week. But until then, I keep making many Ethiopian dishes to go with this much-awaited injera. This simple dish can be eaten with any bread of your choice or with plain steamed rice.

Active Time: 10 minutes

Function: Manual (High)

Release: Natural + Quick

Total Time: 40 minutes

Egg-Free, Nut-Free, Dairy-Free, Gluten-Free, Vegan • 10 Ingredients or Less • SERVES 4

• 1 cup dried red lentils, rinsed and drained
• ½ cup chopped onion
• 1 tablespoon minced fresh ginger
• 3 cloves garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 2 tablespoons Niter Kibbeh, Ghee, or vegetable oil, plus additional for finishing (optional)

1. In a 6 × 3-inch round baking pan, combine the lentils, onion, ginger, garlic, salt, turmeric, paprika, and niter kibbeh.

2. Pour 1½ cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 10 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.

4. Stir in additional niter kibbeh, if desired, and serve.