I am thrilled that I have a regular schedule this week. Travelling takes a lot out of me. I like to travel, but it’s been getting harder and harder to be off schedule. I make sleep a priority. I refuse to buy into the “I slept the least” contest. The people who display their lack of sleep as a badge of honor, I look at them like they are stupid. I know I’m being harsh, but no one should be congratulated for their lack of sleep. There are exceptions to this. I’m thinking like having a newborn or a physical issue that is causing it. These people are not looking for an award. They are too tired to care. If you are wearing this badge of honor, please take it off and work on sleeping. You’ll be much better for it.

This week’s recipe comes from Cook with Manali for Instant Pot Ethiopian Red Lentil Stew. I doing this recipe because it looks great and it’s simple. I’m not in the mood for a complicated dish. For this one, I will be adding in some rice as well as some extra veggies. Also, I’ll be increasing the servings to keep the calorie count low.

Here are the original stats:

Here’s what I changed:

• I swapped the tomato paste with umeboshi paste to remove the tomato.
• I added brown basmati rice to bulk out the recipe.
• I deleted the added salt to reduce the sodium.
• I added red bell pepper to increase the vitamin C.
• I added tofu to increase the protein.
• I increased the amount of spinach to increase the vitamin A.
• I increased the servings from 3 to 8 to lower the calories.

Here are the final stats:

Here is the final recipe:

Instant Pot Ethiopian Red Lentil Stew with Tofu

Serves 8

• 1 cup brown basmati rice
• 2 cups water
• 1.5 tablespoon oil use oil of choice
• 1 inch ginger 10 grams, chopped
• 2 large garlic cloves 7 grams, chopped
• 1 medium red onion 120 grams, sliced
• 3 red bell peppers, chopped
• 3 stalks of green onion chopped
• 1/2 teaspoon cumin powder
• 2 teaspoons berbere spice adjust to taste
• 1 tablespoon umeboshi paste
• 3/4 cup red lentils 135 grams
• 2 cups vegetable broth divided
• 1 14 ounce package extra firm tofu, drained and pressed and cut into 1 inch cubes
• 9 ounces baby spinach leaves
• cilantro or parsley to garnish

1. Add the rice and water to a pot. Heat to a boil, then reduce to a simmer and cover. Cook for 20 minutes, set aside.
2. Press the sauté button on your Instant Pot. Once it displays hot, add the oil and then add the chopped ginger, garlic, red bell pepper, red onion & spring onion.
3. Cook the bell pepper, onion, ginger and garlic for around 3 minutes until softened. Then add the cumin powder and berbere spice. 
4. Add the umeboshi paste, red lentils, and tofu and stir for 30 seconds. Then add 1.5 cups vegetable broth and close the lid.
5. Press the manual or pressure cook button and cook on high pressure for 6 minutes, with the pressure valve in the sealing position.
6. Quick release the pressure and then press the sauté button.
7. Add the remaining 1/2 cup of the vegetable broth if desired at this point. I added the remaining 1/2 cup. Stir in the spinach leaves. Let it simmer for 1 minutes or until the spinach leaves have wilted.
8. Serve. Garnish with cilantro or parsley.