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Staple Seasoned Lentil Recipe

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1 1/2 cups brown or green lentils 285g
  • 1/2 cup yellow onion diced (65g)
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 3/4 cups water 420ml
  • 1/2 teaspoon salt
  • 5 turns black pepper

Stovetop Ingredients

  • 1 1/2 cups brown or green lentils 285g
  • 1/2 cup yellow onion diced (65g)
  • 2 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 3 cups water 475ml
  • 1/2 teaspoon salt
  • 5 turns black pepper

Instructions

Instant Pot Directions

  1. Soak the lentils in water for a couple minutes, rubbing them between your fingers to clean them and picking out any stones, shriveled lentils or debris, then transfer to a fine mesh strainer. Tap the strainer on the side of the sink to get out as much excess water as possible.
  2. Press the saute button on your instant pot and heat up for 1 minute. Add the onions and cook for 2 minutes, stirring often. Add the garlic, oregano and lentils to the pot and stir for 1 minute.
  3. Add the bay leaf and the (new) water and stir. Turn off the IP and lock the lid into place, making sure the nozzle is in the sealing position.
  4. Use the Manual setting and set the timer for 15 minutes.

  5. When the timer goes off, allow the pressure to naturally release. After 15 minutes, release any remaining pressure, using the quick release method. Lentils should be tender and not crunchy. Remove and discard the bay leaf, stir in the salt and pepper, and transfer to a container to cool.

Stovetop Directions

  1. Soak the lentils in water for a couple minutes, rubbing them between your fingers to clean them and picking out any stones, shriveled lentils or debris, then transfer to a fine mesh strainer. Tap the strainer on the side of the sink to get out as much excess water as possible.
  2. Heat a medium-sized pot over medium heat for 1 minute. Add the onion to the pot and cook for 2 minutes, stirring often and adding a little splash of water if necessary to keep from sticking to the bottom of the pot.
  3. Add the garlic, oregano and lentils to the pot and stir for 1 minute. Add the bay leaf and the (new) water and stir. Bring the lentils just to a boil and then immediately turn the heat way down until they reach just a gentle simmer.
  4. Very gently simmer the lentils, uncovered for 32-35 minutes, until all of the water is absorbed and the lentils are soft, but not falling apart. It might take longer depending on your elevation. If the water is absorbed before the lentils are soft, add a bit more water and continue cooking until tender.
  5. Lentils are done when they are tender and not crunchy, but you do not want to overcook them until they are overly soft and mushy. Remove and discard the bay leaf, stir in the salt and pepper, and transfer to a container to cool.