Lentils with Mustard Greens and Heirloom Tomatoes

I realize that it’s way too early for comfort food, but lately I’ve had the urge to get out my Instant Pot and start making beans and lentils again. 

My favorite thing is a one bowl meal, and now that I actually use a pressure cooker, they’ve gotten easier. 

I don’t post a lot of IP recipes on here because I know everyone doesn’t have one (and I could never be convinced to use a traditional pressure cooker), but this simple lunch turned out so good that I had to share. 

One good thing about this time of year, is that you can get away with a bowl of warm beans and lentils if you add something on the fresh side to lighten things up a bit. For me, it was a few slices of beautiful heirloom tomatoes that I finally found at our farmers market. The sweetness of the tomatoes adds a refreshing touch to the coconut milk cooked lentils.

I also stirred in some mustard greens. I love their bitter flavor, but I always end up buying a big bunch of leaves and then it goes bad on me before I decide how to use them. 

Not this time. These greens wilt easily, so all you have to do is chop them fine and then stir them in when the lentils are done cooking. If you don’t have mustard greens in, or don’t prefer the flavor, spinach will work, too. 

If you aren’t ready for a meal like this quite yet, book mark it because you’ll want it in a month or so. Promise. 

What you’ll need:

2 teaspoons virgin coconut oil
1/2 cup chopped yellow onion
2 garlic cloves, minced
1 cup brown or green lentils
1 cup coconut milk
1 cup water
1 tablespoon garam masala
1/2 to 1 teaspoon fine sea salt
1 cup finely chopped mustard greens
1 medium heirloom tomato such as Cherokee Purple, sliced

How to make it:

Turn the Instant Pot (IP), or similar multi-purpose cooker, to saute. Add the coconut oil, and then the onion and garlic. Cook for 3 to 4 minutes, just until the onion begins to soften. Turn off the IP. 

Stir in the lentils, coconut milk, and water. Next, stir in the garam masala. Secure the lid, close the vent valve, and set manual high pressure for 15 minutes. Once the lentils are done cooking, let the steam release naturally for 10 to 11 minutes. Then carefully open the vent to release any remaining pressure. 

Stir in the salt to taste. Stir in the mustard greens. Top with sliced tomato before serving.