Brazilian recipe
Pressure Cooker Cumin Lentils (Lentilha com cominho na panela de pressão)
Cook lentils in minutes with this pressure cooker method, elevated by the aromatic warmth of cumin for a wholesome, comforting side dish.
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Ingredients
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon cumin
1 bay leaf
1 cup dry brown or green lentils
3 cups water
Salt to taste
Freshly ground black pepper to taste
1 onion, finely chopped
2 cloves garlic, minced
1/2 teaspoon cumin
1 bay leaf
1 cup dry brown or green lentils
3 cups water
Salt to taste
Freshly ground black pepper to taste
Where to find ingredients
Find quality dry lentils, fresh onions, garlic, and pantry staples like cumin, bay leaves, and olive oil at local markets or supermarkets in the dried goods and produce sections.
Preparation method
- Finely dice the onion and mince the garlic.
- Heat the olive oil in the pressure cooker over medium heat.
- Sauté the onion with a pinch of salt until slightly golden.
- Stir in the minced garlic.
- Add the cumin and the bay leaf to the pot.
- Sauté for about one minute until the spices become fragrant.
- Add the lentils to the pot.
- Season with black pepper and a teaspoon of salt.
- Stir well to coat the grains thoroughly with the aromatics.
- Pour the water over the mixture.
- Secure the lid and increase the heat.
- Once the pot reaches pressure and begins to hiss/whistle.
- Reduce the heat to the lowest setting.
- Cook for 5 minutes.
- Turn off the heat.
- Allow the pressure to release naturally before opening the lid.
- Serve the lentils warm.
Observations
Using a pressure cooker is the most efficient way to achieve perfectly tender lentils in just a few minutes. The subtle, earthy notes of cumin lift the flavor profile, making this a nutritious and reliable staple for your daily meals.
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