Instant Pot Red Lentil Congee

This red lentil congee is a creamy, savory porridge that cooks in the Instant Pot in 5 minutes under pressure, or in a slow cooker. Red lentils break down as they cook, so no rice or soaking is needed. Stir in kale at the end and top each bowl with eggs, avocado, and pumpkin seeds.

Serves: 2. Nutrition per serving with toppings (estimated): about 32 g protein and 10 g fiber.

Ingredients

·       ½ cup red lentils, rinsed (no soaking needed)

·       2 cups broth (3 cups for the slow-cook version, or if you like it thinner)

·       1 tsp olive oil (helps cut the foam), ¼ tsp salt and black pepper

·       2 cups chopped kale

·       1 tbsp fresh parsley, or 1 tsp dried

Toppings per bowl: 2 eggs (hard-boiled or poached), ¼ avocado, and 2 tbsp pumpkin seeds.

Instructions

1.  Rinse the lentils until the water runs mostly clear. Add them to the pot with the broth, oil, and salt.

2.  Cook on High Pressure for 5 minutes, then let the pressure release naturally for 10 minutes. Release the rest carefully. Keep the pot below the half-full line, because lentils foam and expand.

3.  Whisk hard for about 30 seconds until creamy, adding more broth to thin if needed.

4.  On Saute (low), stir in the kale for 2 to 3 minutes until wilted. Season with pepper and parsley.

5.  Divide into bowls and top with the eggs, avocado, and pumpkin seeds.

Slow cook option: use 3 cups broth and cook on Low for about 3 hours, checking at 2½ hours. Whisk until creamy, then stir in the kale at the end.

Make ahead and storage

Keeps up to 4 days in the fridge. It thickens when cold, so add a splash of broth when you reheat.

Variations

·       Mushroom and Ginger: sauté 8 oz sliced mushrooms, 1 tbsp grated ginger, and 2 garlic cloves first, then add the lentils and broth. Finish with sliced green onion.

·       Chicken and Ginger: add 1 tbsp grated ginger with the lentils, and stir in about 1 cup shredded cooked chicken at the end.

·       Golden: add 1 tsp turmeric and 1 tbsp grated ginger with the lentils, and finish with a squeeze of lemon.

·       Fall Sweet Potato: add ½ cup ½-inch sweet potato cubes with the lentils and finish with a pinch of cinnamon. If the cubes are not soft after the release, close the lid for 5 more minutes.

Nutrition numbers are estimates from standard USDA values and will vary with your brands and portions. This recipe is for education and is not medical advice. It is also high in fiber, so if that is more than you usually eat, build up over a few days and drink plenty of water.

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