Name: Instant Pot Middle Eastern Lentils With Rice, Leeks, and Spinach
Cook time: 15 minutes
Total time: 50 minutes
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for serving; 2 large or 3 small leeks (white and light green parts only), halved and thinly sliced; Kosher salt; 2 garlic cloves, finely grated or minced; 1 teaspoon ground cumin; 1/4 teaspoon ground allspice; 1/8 teaspoon cayenne pepper; 1 cup brown or green lentils; 1 bay leaf; 1 cinnamon stick; 3/4 cup long-grain white rice; 5 ounces baby spinach; 1 cup plain yogurt

Cooked lentils with rice leeks and spinach topped with yogurt in a bowl.

Photo by Christopher Testani

Based on a Middle Eastern mujaddara, a homey mix of spiced simmered lentils and rice, this easy, meatless dish is rich with allspice, cinnamon, and sweet browned leeks. The handful of baby spinach stirred in toward the end turns it into a one-pot meal, and adds a bit of welcome color, too. If you don’t have leeks, use an onion or two instead.

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