Brazilian recipe
Pressure Cooker Cumin Lentils
A quick and nutrient-dense side dish, these lentils are perfectly tenderized in a pressure cooker and aromatically seasoned with toasted cumin.
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Ingredients
2 tablespoons olive oil
1 onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 bay leaf
1 cup dry brown lentils
3 cups water
Salt to taste
Freshly ground black pepper to taste
1 onion, finely diced
2 garlic cloves, minced
1/2 teaspoon ground cumin
1 bay leaf
1 cup dry brown lentils
3 cups water
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find dried lentils, spices, and fresh aromatics at local supermarkets or general grocery stores in the pantry and produce sections.
Preparation method
- Finely dice the onion and mince the garlic cloves.
- Heat the olive oil in the pressure cooker over medium heat.
- Sauté the onion with a pinch of salt until translucent and lightly golden.
- Stir in the minced garlic.
- Add the ground cumin and the bay leaf to the pot.
- Sauté for about one minute until the spices become fragrant.
- Add the dry lentils to the pot.
- Season with black pepper and a teaspoon of salt.
- Stir well to coat the lentils thoroughly with the aromatics.
- Pour the water over the mixture.
- Secure the lid and increase the heat to high.
- Wait until the cooker reaches full pressure and begins to whistle or hiss.
- Lower the heat to the minimum setting.
- Cook for 5 minutes.
- Turn off the burner.
- Allow the pressure to release naturally before opening the lid.
- Serve the lentils warm.
Observations
Using a pressure cooker is the most efficient technique to achieve perfectly tender lentils in just a few minutes. The addition of cumin elevates the earthy notes of the legumes, making this an excellent, healthy side dish to round out your daily meals.
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