2 teaspoons dried oregano

1 tablespoon smoked paprika

1 to 2 teaspoons salt

3 cups water

1 (15.5-ounce) can kidney beans, drained and rinsed

1 (15.5-ounce) can chickpeas, drained and rinsed

1/4 cup red lentils, rinsed

2 tablespoons tomato paste

2 tablespoons soy sauce

1 lime, juiced

1. Set Instant Pot to “Saute” and add oil and onion. Cook, stirring occasionally, until onion softens, about 5 minutes. Add in garlic and chili pepper, cook and stir for 1 minute. Add coriander, cumin, cinnamon, oregano, smoked paprika and salt, cook and stir for 1 minute.

2. Deglaze the pan with water, stirring to release any bits from the bottom of the pan. Add in kidney beans, chickpeas, lentils, tomato paste and soy sauce.

3. Secure lid and set pressure release to sealing. Select the pressure cook setting to high pressure and set the cook time for 12 minutes.

4. Once the 12-minute timer has completed and beeped, allow a natural pressure release for 5 minutes and then switch the Pressure Release knob from Sealing to Venting to release the remaining steam. Once the toggle on the top of the machine drops, open the pot and stir. Season to taste with salt and a squeeze of fresh lime juice.

Tasty tips

(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show “Best Recipes Ever.” Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at karyosmond.com.)

©2021 Kary Osmond. Distributed by Tribune Content Agency, LLC.