Ingredients

• 1 cup yellow lentils
• 1 cup uncooked white rice
• 1 tablespoon olive oil
• 2 small carrots , diced
• 1 stalk celery , diced
• ½ onion , diced
• 1.5 teaspoons ground coriander
• 1.5 teaspoons salt
• 1 teaspoon ground thyme
• 0.5 teaspoons dried rosemary
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons chili powder
• 8 cups water
• 1 lemon , zested and juiced, divided

Instructions

1. 1 Soak lentils and rice in cold water to cover for at least 30 minutes. Rinse and drain. Set aside.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and saute carrots, celery, and onion until softened, 5 to 7 minutes. Stir in coriander, salt, thyme, rosemary, pepper, and chili powder. Stir in drained rice and lentils. Pour in water; add lemon zest. Close and lock the lid.
3. 3 Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
5. 5 Stir in lemon juice. Taste and adjust seasonings. Serve.

Nutrition per serving