15 Feb Smokey Lentils with Veggies
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| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1/2 cup French lentils
- 1/2 cup split black lentils
- 2 1/2 cups water + extra for soaking
- 1 Tbsp extra virgin olive oil
- 1/2 tsp Celtic sea salt
- 1/4 tsp ground cumin
- 1/4 tsp ground black pepper
- dash chili powder
- 2 carrots
- 1 bell pepper red or yellow
- 1 bunch Swiss chard
- 1/3 cup smoked sun-dried tomatoes
Ingredients
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Instructions
- Pick through the lentils to remove any rocks or sticks. Transfer to the cooking pot.
- Wash until the water runs clear.
- Soak the mixture overnight in enough water to cover by an inch.
- Drain the water from the mixture, and rinse once with fresh water. Drain the water.
- Add 2 ½ cups of fresh water, olive oil, salt, cumin, black pepper, and chili powder.
- Peel the carrots. Finely dice the carrots and bell pepper. Using a food processor here is a great time saver.
- Add the carrots and bell pepper to the cooking pot.
- Place the cooking pot in the multi-cooker and close the pressure cooking lid with the pressure valve closed.
- Set the multi-cooker to beans and cook on normal for 11 minutes.
- While the lentils are cooking, prepare the Swiss chard. Remove the ribs from the Swiss chard and chop the remainder of the leaves into fine pieces in the food processor.
- Finely dice the sun-dried tomatoes.
- When the multi-cooker is done, let it depressurize naturally.
- Once depressurized, carefully remove the lid. Switch to sauté/brown mode. Add the Swiss chard and sun-dried tomatoes.
- Cook for 10 minutes with the lid off. Stir occasionally to prevent the lentils from sticking on the bottom of the pot.