For instant pot, rice cooker, or stovetop.

Scale as needed.

• 1 cup dry lentils
• Water or broth: 2 cups (instant pot), 2.25 cups (rice cooker), 2.5 cups (stovetop)
• 1 tsp salt
• Seasoning (any combo; follow your heart):
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • ½ tsp coriander
  • 1–2 tsp curry powder
  • 1 tsp paprika
  • ½ tsp pepper
  • Chili flakes or cayenne pepper

1. Rinse lentils.
2. Add everything to instant pot, rice cooker, or stovetop pot.
3. Cook:
   • Instant pot: Pressure cook 6 minutes; natural release 5 minutes, quick release.
   • Rice cooker: Cook. If still firm, add 2-3 tbsp water and run again.
   • Stovetop: Boil, simmer 15-20min stirring intermittently, add 2-3 tbsp water and cook more if too firm.
4. Stir, taste, add more salt/spice if needed.
5. Optional twists: a bit of soy sauce, fish sauce, lemon, olive oil, or butter