2 Tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne
1 1/2 cup red lentils
3 cups water
1/2 tsp salt
1 large tomato, cut into 6-8 wedges
4 cups fresh spinach leaves, about several big handfuls
1/4 cup fresh cilantro, chopped
2 tsp unsalted butter
To serve
Brown rice, prepared separately
Plain yogurt
Fresh chopped cilantro leaves
Naan
Add the olive oil to the Instant Pot to cook over medium heat (press the "Saute" button to begin cooking at medium saute heat.) When the oil is hot, add the chopped onions and cook until they are soft and translucent. Stir in the minced garlic and cook until fragrant, about a minute. Turn off the heat. (Push the "cancel" button.) Add the turmeric, cumin, coriander and cayenne. Mix well to combine.
Add the lentils, tomato wedges, salt and water to the onion and garlic mixture. Cover the Instant Pot with the lid. Be certain that the valve is in the sealed position. Press the "Manual" button and set the cooking time to 10 minutes. After the program has finished, press "Cancel" to turn off the warming mode, and wait 10 minutes before opening the valve to release the pressure.
Remove and discard the tomato skins. Whisk together the lentils to emulsify. Smash the tomatoes against the side of the pot if necessary. Add the spinach, cilantro and butter to the mixture. Stir to combine. The residual heat will wilt the spinach.
Serve over brown rice with a dollop of plain yogurt, a sprinkle of chopped cilantro, and naan on the side.