Ingredients

The following ingredients have 4 Servings
  • 1-1/4 cups brown lentils (picked over and soaked or sprouted (use only 1 cup if skipping the soaking step))
  • 100 g thick cut bacon (diced (optional))
  • 1 small onion (diced)
  • 3 garlic cloves (minced)
  • 2 medium carrots (diced)
  • 2 celery stalks (diced)
  • 4 cups chicken or vegetable broth (or water + 2 bouillon cubes; 7 cups for stove top option)
  • 15 oz can crushed tomatoes
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • chopped parsley, lime, avocado (for topping)

Instruction

  • Turn on Sauté function of pressure cooker. When display shows HOT, add diced bacon and cook until crispy. Then remove bacon with tongs and reserve for topping.
  • To bacon grease ( or 1 olive oil if skipping bacon) add diced onion and sauté until starting to turn translucent. Then add garlic and sauté 1 more minute.
  • Then turn off sauté function. Add diced carrot + celery, lentils and broth or water + bouillon cubes.
  • Pour in crushed tomatoes and add oregano, cumin, salt + pepper. Stir.
  • Close the lid. Turn pressure valve to sealing position. Cook on High Pressure for 12 minutes. Timer will start counting down after about 8 minutes of pressurizing time.
  • Let pressure release naturally (NPR) for 15 minutes. Then move pressure valve to venting to release remaining pressure.
  • Taste and adjust salt + pepper. Stir in chopped parsley. Serve each bowl with avocado slices and squeeze of lime juice.
  • You can safely double the recipe for 8-quart sized pressure cookers.