I cook almost everything in my pressure cooker: pasta, beans, rice, sauces, dips, steamed vegetables…
Yesterday I cooked raw red lentils for the first time in the pressure cooker. I didn’t realize that they cook much quicker than other legumes. When I opened the lid after just about 8 minutes, it looked like mush. I added ghee, some lemon pepper from Trader Joes and a dash of Himalayan pink salt crystals and mashed it up. It also lost some of the orange so it truly looked like mashed potatoes. The kids LOVED it!
Unlike starchy potatoes, red lentils are filled with protein and fiber. They are known to prevent blood sugar levels from increasing after a meal, lower cholesterol and provide a great source of 6 minerals, including 2 B vitamins. They also have almost no fat and at 240 calories per cup, they fill you up so that you feel satisfied after your meal.
1 Cup Red Lentils – examine, sort and rinse well before cooking
1 tbsp ghee
Pinch of Salt
Pinch of Lemon Pepper (from Trader Joes)
Place red lentils in pressure cooker and pour enough water so that the water rises approximately 1/4 of an inch above the lentils with the salt.
Bring pressure cooker to a boil and then let it simmer for approximately 4 minutes.
When you open the pressure cooker, add a dab more of salt, pepper and the ghee and mash.