2tbspgrated ginger root (keep in freezer, makes it super easy to grate with peel)
115-oz cantomato sauce
1cuplentils, uncooked and rinsed
optional for more Indian flavor: 1 tsp garam masala
1can small red beans (I've used kidney, red and black beans..they all are good)For lower salt drain and rinse beans
chopped cilantro for garnish
Start your brown rice and cook per bag instructions.Set Instant Pot to Saute setting. Saute onion, bell pepper, garlic, ginger, and spices until onions are fragrant and starting to get soft. Add tomato sauce, vegetable broth, and lentils to the pot. Set Instant Pot to High Pressure for 20 minutes. Let it quick release. Stir in can of red beans, and serve over rice and top with cilantro, avocado, hot sauce and whatever else you like.