Bright, Tasty and Colorful Lentils: Lenticchie in Umido – Lentils cooked in Tomato sauce!
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 a little over 20 minutes, with only 10 minutes cooking time under pressure (versus 45-60 in a regular pan)!
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.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||none||10-55 min.||High(2)||Natural|
- 11oz or 300g or a heaping cup of 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
- 14.5oz or 400g can chopped tomatoes
- Extra Virgin Olive Oil
- 1tsp 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. Close and lock the lid of the pressure cooker and turn the heat to high. When the pan reaches pressure, lower the flame to minimum heat and begin counting 10-15 minutes cooking time under pressure (depending on the variety of lentils – usually smaller ones take longer).
- When time is up open the pressure cooker using the natural release method. Turn off the heat, move the pressure cooker to a cooled burner and wait for the pressure to lower naturally (usually about 10 minutes).
- Open the pressure cooker and serve!