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)!
From the hip pressure cooking website.
Total Time: 20 Active Time: 10 Number Serves: 4-6 Equipment: Pressure Cooker
300 gr. of lentils, or 11 oz. or a heaping cup (not pre-soaked)
1 stalk of celery, chopped (use it all from stem to leaf)
1 medium green pepper (not red, it comes out strangely sweet!)
1 medium onion, chopped
1tbsp of curry powder
1, 400g or 8 oz. can of chopped tomatoes
Extra Virgin Olive Oil
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.
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 the pressure cooker reaches pressure. At this point, put the flame to low and wait 20 minutes.
Then, open your pressure cooker by releasing the vapor.