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.