Bright, tasty, al-dente lentils. My sister said it best after tasting this recipe, "Wow! This is not mom's brown mushy lentils that we were forced to eat. I like lentils now!" And so will you.
I found this recipe on cucinaericette.it, translated, converted and adapted it for U.S. and European cooks. I like to serve these lentils as a main dish on top of polenta, or basmati rice, with a swirl of unfiltered extra virgin olive oil and a little chopped parsley or basil on top. From start to finish, this recipe will only take you 30 minutes!
|Pressure Cooker Lentils |
300 gr. of lentils, or 11 oz. or a heaping cup (not pre-soaked)
1 stalk of celery, chopped (use it all from stem to leaf)
1 medium green pepper (not red, it comes out strangely sweet!)
1 medium onion, chopped
1, 400g or 8 oz. can of chopped tomatoes
Extra Virgin Olive Oil
1tbsp of curry powder (optional)
Add a dash of olive oil in your pre-heated pressure cooker and soften the onion, celery and pepper. When the whole mix is softened, add a can of chopped tomatoes. Stir well and add salt and pepper and the optional curry to taste. Now, add the lentils into the pan. If the lentils were a heaping cup, then you should add two of water. After adding the water, stir and close the pressure cooker and raise the flame to high until it starts to hiss. At this point, put the flame to low and wait 20 minutes. Then, open your pressure cooker by releasing the valve.