Brazilian recipe
Cumin-spiced pressure cooker lentils
These lentils, cooked in a flash in your pressure cooker and infused with the aromatic depth of cumin, make for a deeply satisfying and wholesome side dish.
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Ingredients
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/2 tsp cumin
1 bay leaf
1 cup dry lentils
3 cups water
Salt to taste
Freshly cracked black pepper to taste
1 onion, diced
2 cloves garlic, minced
1/2 tsp cumin
1 bay leaf
1 cup dry lentils
3 cups water
Salt to taste
Freshly cracked black pepper to taste
Where to find ingredients
You can source dry lentils, aromatics, and pantry staples like olive oil and spices at local supermarkets or grocery stores in Eswatini, often found in the dry goods or baking/spice aisles.
Preparation method
- Dice the onion and mince the garlic into small, uniform pieces.
- Heat the olive oil in your pressure cooker over medium heat.
- Sauté the onion with a pinch of salt until it turns lightly golden.
- Add the minced garlic to the pot.
- Stir in the cumin and the bay leaf.
- Sauté for about one minute until the spices become fragrant.
- Add the dry lentils to the pot.
- Season with the black pepper and one teaspoon of salt.
- Stir thoroughly to ensure the lentils are evenly coated with the aromatics.
- Pour the water over the mixture.
- Secure the lid and increase the heat.
- Wait until the pot reaches high pressure and begins to whistle or hiss.
- Lower the heat to the minimum setting.
- Cook for exactly 5 minutes.
- Remove the pot from the heat source.
- Allow the pressure to release naturally before carefully opening the lid.
- Serve the lentils while still warm.
Observations
Using a pressure cooker is the most effective way to achieve perfectly tender lentils in just a few minutes. The subtle, earthy warmth of cumin elevates the flavor profile, making this side dish a brilliant, nutritious addition to your everyday meals.
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