Prep 5 mins
Cook 20 mins
From the Hip Pressure Cooking website. 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. From start to finish, this recipe will only take you 30 minutes with only 20 minutes cooking time (versus 45-60 in a regular pan)!
- 1 cup lentils (not pre-soaked)
- 1 stalk celery, chopped (use it all from stem to leaf)
- 1 medium green pepper (not red, it comes out strangely sweet!)
- 1 medium onion, chopped
- 8 ounces chopped tomatoes
- extra virgin olive oil
- 1 tablespoon curry powder
- 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 curry to taste I put in 1 Tbsp for just an extra kick of flavor.
- 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 vapor.