Friday, July 29, 2016

PRESSURE COOKED LENTILS, as a side, not as a soup, that's another post

I had a hankering for lentils, for dinner, with a fried cauliflower steak on it.  I saw a picture online and my committee immediately started to harass me till I made it :)

I pressure cooked the whole cauliflower and threw it in the fridge till I needed it, the link here:

I made these lentils and put them in containers, two in the freezer, one in the fridge for me for lunch today, this is going to be good.


(as a side, not a soup)


1 lb bag lentils, picked over
1 Tb bacon fat or oil
1 carrot, chopped small
1 onion, chopped small
1 rib of celery, chopped small
2 bay leaves (I use fresh because my mom brings them to me, dry is fine)
salt, pepper, whatever herbs you love


Melt the bacon oil in the pressure cooker pot, set to BROWN, put in the chopped veggies and fry them around till they get little kisses of brown on the edges, yeah, I did just say that.

Add the picked lentils and bay leaves, stir around to coat the lentils with the veggie bacony juices.  Add salt, pepper, whatever herbs you love.  I add sage because I think lentils and sage work well together.

Cover with water, by one inch, I use the fingertip method of measuring.  I stick my finger in the pot to the settled lentils, the water should come up to the first knuckle it's an inch I think.


Release immediately or leave to come down out of pressure on it's own, it doesn't matter.  Give the lentils a stir and either eat or package and store in the fridge or the freezer.

I love these as a side, they have a little juice but it's not soup or stew, it's just beautifully cooked lentils that hold their shape but are cooked through and tender.

Here's the pics:

Melt the bacon fat and shush the veggies around in it till they lightly color

Pick through the lentils and toss them in and shush them around in the veggies to coat them lightly in the bacon fat or the oil.  Add water to cover by about an inch or so and lock and load, high pressure, for 9 minutes

LOOK at these beauties.  Individual lentils, not mush, absolutely perfectly cooked.  Give them a stir, eat them right away (my favorite way) or put them in containers and store in the fridge or freezer.  


I'm going to make my lunch now, reheat these lentils and fry a cauliflower steak and yeah, it's about to be good to be me (pics to follow, well, after I eat)


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