Bright & Tasty Pressure Cooker Lentils

Pressure Cooker Lentil Recipe
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)! The chopped tomatoes are the secret to keeping the lentils “springy” but not raw and giving the whole dish a bright flavor.

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 10-15 min. High(2) Natural

4.8 from 5 reviews
Pressure Cooked Lentils in Tomato Sauce
Nutritional Information
(per serving)
  • Serves: 6
  • Serving size: One sixth
  • Calories: 104.8
  • TOTAL Fat: 2.9g
  • TOTAL Carbs: 14.2g
  • Sugar Carbs: 1.7g
  • Sodium: 400.4mg
  • Fiber Carbs: 4.6g
  • Protein: 5.6g
  • Cholesterol: 0.0mg
Recipe type: pressure cooker
Prep time: 
Cook time: 
Total time: 
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped (use it all from stem to leaf)
  • 1 medium green pepper (not red, it comes out strangely sweet!)
  • 1½ cups chopped tomatoes (or 14.5oz / 400g can)chopped tomatoes
  • 1 teaspoon salt, or to taste
  • a few grinds black pepper
  • 1 teaspoon curry powder (optional)
  • 1½ cups (300g) dry lentils
  • 2 cups (500ml) water
  1. Add a dash of olive oil in your pre-heated pressure cooker and soften the onion, celery and pepper.
  2. When the whole mix is softened, add the chopped tomatoes and mix well.
  3. Sprinkle the salt, pepper and curry (if using).
  4. Now, add the lentils and water and mix well, rubbing the base of the cooker with the spoon to lift any brown bits that may have stuck there and incorporate them into the dish.
  5. Close and lock the lid of the pressure cooker.
    Electric pressure cookers: Cook for 15 minutes at high pressure.
    Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached high pressure, lower to the heat to maintain it and begin counting 10 minutes pressure cooking time.
  6. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
  7. Open the pressure cooker and serve!
Each serving can provide the recommended daily value of 22% Folate, 12.3% Magnase and 9% iron.

Bright & Delicious: Tomato Lentil Pressure Cooker Recipe