Lentils…… Have you ever wondered how to cook and eat lentils?
Lentils are low in calories, rich in iron and folate, high in fibre and a great source of protein. Excellent for vegans, vegetarians and really anyone! They are an inexpensive way of increasing your protein intake into casseroles, Indian dishes, soups or salads.
HealthBuzz stocks a great range of lentils, including the black beluga (pictured in the recipe below), red, laird (green/brown), French and organic varieties.
Photo and lentil cooking tips are courtesy of @rainbowplantlife

Cooking Lentils

Unlike cooking lentils on the stove, you don’t need to soak lentils in advance when you make them in the pressure cooker. Another benefit is that you don’t have to watch the lentils to make sure they don’t burn or get too mushy. You can simply toss all the ingredients into the cooker and walk away.

  • If you are simply cooking plain lentils, use 1 3/4 cups liquid (vegetable broth or water) for 1 cup of lentils, along with a 1/2 teaspoon of sea salt and some freshly cracked black pepper.

    • You can also add other seasonings like bay leaves, cumin seeds, coriander seeds, dried chilli peppers, etc., depending on what flavour you’re going for.

  • Once you combine everything, select the Manual or Pressure Cook setting and cook for the desired cook time.

  • Once the cook time is done, you’ll want naturally release the pressure on the pressure cooker for 10-15 minutes.

    • Once the timer goes off, let the pot sit for 10 or 15 minutes without touching it. Then, move the pressure release valve from from the Sealing position to the Venting position to release any remaining pressure. Once the pressure has been released, the float valve will drop and you can open the pot.




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