Instant Pot smoky turmeric rice and lentils with roasted tomatoes comes together in 15 minutes, not including oven preheating and the time it takes the pot to come to pressure. This is a flavor and health packed meatless dish for a quick weeknight reset.
Turmeric. This is honestly a spice I haven’t used much until this past year. Do you use it much? Tooo-meric or Turrr-meric, however you may say it. This spice adds a wonderful color and slightly herbal, bitter, and earthy flavor.
Plus, you cannot argue all the health benefits of turmeric. It must be true if Doctor Google says it’s healthy.
I have an amazing Instant Pot Cold-Fighting Chicken Noodle Soup recipe that’s in my book (pre-order here). It is filled with ginger, garlic, and turmeric. It really does kick a cold in the butt. Ever since I used the turmeric in that recipe I have been using it whenever a little sniffle appears.
Another turmeric-laden soup that’s stellar is golden turmeric chickpea chicken soup from Ambitious Kitchen. Coconut curry turmeric chicken and veggies from 4 Aprons is another turmeric-rich, easy dinner we like.
For this recipe, I used the Instant Pot to make smoky turmeric rice and lentils. While the lentils and rice cooked, I quickly roasted a few cherry tomatoes in the oven. Right when the lentils and rice finish, the tomatoes will be done as well.
That way both the smoky turmeric rice and lentils and the roasted tomatoes can both be served hot.
This meal is a flavorful and quick weeknight dinner that acts as a great reset for all the damage you most likely did eating trash over the weekend.
Not that I did that or anything. cough BBQ and fries cough…
The red lentils sort of mash into the rice as it cooks and makes almost like a thickened up risotto. One serving of this dish is very filling but will still have you wanting to go back for more.
Smoky Turmeric Rice and Lentils with Roasted Tomatoes
Smoky turmeric rice and lentils made in the Instant Pot wile tomatoes are quickly roasting in the oven.
Ingredients
- FOR THE TOMATOES:
- 2 pints cherry tomatoes
- 1/2 cup extra-virgin olive oil
- sprig of thyme
- salt and pepper
- 1/2 lemon
- 2 garlic cloves, peeled and smashed
- FOR THE TURMERIC RICE AND LENTILS:
- 2 cups long grain brown rice
- 1 cup dry red lentils
- 3 cups vegetable stock
- 1/4 tsp cayenne pepper
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1 tsp lemon juice
- salt and pepper, to taste
- FOR GARNISH:
- chopped green onions
- chopped fresh parsley
Instructions
- Preheat the oven to 400F. Mix together the tomatoes, olive oil, thyme, salt, pepper in a shallow baking dish. Squeeze the lemon half into the baking dish on the tomatoes. Leave the lemon half in the pan to roast. Roast the tomatoes for 15-20 minutes once the oven is preheated.
- Add the rice, lentils, stock, cayenne, paprika, turmeric, and lemon juice to the Instant Pot. Add a big pinch of salt and black pepper. Stir to combine. Secure the lid with the steam vent sealed. Press "Pressure Cook" until the light is beneath "High Pressure." Press the "-/+" buttons to adjust the time until the display reads 15 minutes.
- Once the timer sounds, allow the pressure to naturally release. Remove the lid and gently stir to combine. Adjust salt and pepper to taste.
- Remove the tomatoes from the oven.
- Portion out the lentils and rice on to 4-6 plates. Spoon the oil and tomatoes on top of each bed or rice and lentils. Top each plate with green onions and parsley.
