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Bright Yellow, Red Lentil Pressure Cooker Recipe

Eva shares her recipe from the her Cocala blog, which she types from Buenos Aries, Argentina! She has entries both in English and Spanish and started to post some pressure cooker recipes for her brother who would like recipes that don’t involve lots of chopping and are highly nutritious. Visit her blog to find out more about her and read about her adventures!

Here is Eva’s recipe, inspired by Deborah Madison.

Eva’s Bright Yellow, Red Lentil Pressure Cooker Soup
2 cups red lentils, sorted and rinsed (the tiny salmon-colored ones)
1 Tbsp. turmeric
1 Tbsp. salt
2 Tbsp. butter (1 Tbsp. goes with the lentils, the other with the onions)
1 Tbsp. vegetable oil
1 onion, finely chopped
2 tsp. ground cumin
1 tsp. mustard seeds
1 cup. cilantro, chopped
juice of 1 large lemonThrow the lentils in the pressure cooker along with 4 1/2 cups of water, the turmeric, the salt, and 1 Tbsp. butter. Secure the top and bring it up to pressure. Cook for 8 min, then release the pressure.Meanwhile in a saute pan over low heat cook the onions with the oil, 1 Tbsp. of butter, the cumin and the mustard seeds for about 10 min. or until the onions are soft.

You can puree the lentils with a blender (especially a hand one) or leave them whole. Put the pressure cooker back over low heat. Add in the cilantro a cook for a minute or two and then throw in the onions. Add in lemon juice.

Serve with rice, and it’s even better if you make it a day ahead.

Photo Credit: Cocala Blog

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  1. Should you pre-soak the lentils first?

    1. Yes you should(not the author, just a daily lentil consumer).

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