Indian Spiced Lentils with Rice

• In a stockpot with a tight-fitting lid, heat the oil over medium-high heat and sauté the onions, uncovered, for about 5 minutes until they start to turn golden.
• Add the rice, curry powder and bay leaves and stir it for a minute to coat the grains of rice.
• Add the remaining ingredients, except the sausage (optional) and the yogurt, and bring it to a boil.
• Cover and simmer it until the water is absorbed and the rice is tender, 50-55 minutes.
• Meanwhile, crumble or dice and brown the sausage in a nonstick skillet, if you are adding it.
• Remove the bay leaves, stir in the cooked sausage (optional), serve it topped with a dollop of yogurt or, refrigerate it for up to 3 days.

Slow Cooker Directions

• Use cooked rice for the slow cooker version of this recipe. Combine the oil, onion, curry powder, bay leaves, lentils, sausage, raisins and 3 cups water in the slow cooker. Cook on low for 8 - 10 hours or on high for 4 - 5 hours. Add the cooked rice 15 - 30 minutes before serving time. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)

Instant Pot Directions

• Omit the oil and reduce the water to 2-1/2 cups. Add all the ingredients except for the yogurt to the Instant Pot, then cook at HIGH pressure for 22 minutes. When done, use the Natural Pressure Release for 10 minutes. (Click instant-pot-conversions-are-here/">here for Instant Pot tips and a list of Scramble recipes that have IP conversions.)