Ingredients
The following ingredients have 4 Servings
- 1 Tablespoon Extra Virgin Olive Oil
- 3/4 cup Red Onion
- 1/2 medium Green Pepper
- 1/2 medium Red Bell Pepper
- 1/2 pound Plum Tomatoes ((4-5 tomatoes))
- 3 cloves Fresh Garlic
- 3/4 cup Green Lentils ((or Black Lentils))
- 1 small Carrots (diced)
- 1 teaspoon Sambal Oelek Ground Chili Paste
- 3 cups Chicken Stock/Broth (or Vegetable Broth)
- 1/4 cup Red Lentils
- 1 pound Eggplant (cut into 1 inch chunks)
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Ground Cinnamon
- 1/8 teaspoon Ground Cumin
- 1/8 teaspoon Organic Turmeric Powder
- 1/4 teaspoon Dried Basil
- 1-2 Jalapeño (pierced)
- 1/2 cup Flat Leaf Parsley (chopped)
- Homemade Yogurt
- Orange Zest
- Fresh Mint Leaves
Instruction
- Select Sauté on Pressure Cooker cooking pot and allow pot to fully heat.
- In the bowl of a Food Processor, add Onion, Bell Peppers, Garlic and process until chunky (or hand chop).
- Add Oil and vegetables to cooking pot and Sauté for 5 minutes.
- Chop tomatoes (using Food Processor) and add to cooking pot. Let cook down for 10 minutes or until most of the liquid has evaporated. You don't need to watch the pot during this time.
- While the vegetables are simmering and reducing, gather the spices and set them aside.
- Rinse the Green (or Black) Lentils using a strainer basket and check for any debris. Set them aside.
- When most of the liquid has evaporated from cooking pot, add rinsed Green Lentils, chopped Carrots and Sambal Oelek to cooking pot and Sauté for 2 minutes
- Pour in Chicken Broth, Eggplant, Red Lentils and all seasonings and mix to combine.
- Place pierced Jalapeño(s) into cooking pot. If adding Dried Apricots or Golden Raisins, add them now.
- Lock on Lid and close Pressure Valve. Cook for 10 minutes on High Pressure.
- When Beep sounds, wait 10 minutes and then release the remaining pressure.
- Remove Lid and stir in Fresh Herbs. Ladle into bowls and add a dollop of Yogurt and grated Orange Zest.
