Jan. 3rd, 2013

piranha: red origami crane (Default)
lentils castelluccio style
from "the easy pressure cooker cookbook" by diane phillips, adjusted for my instant pot

3 T olive oil
1 medium onion
4 celery stalks (include leaves if they have them)
2 tsp rosemary, dried, rubbed into small bits (if fresh, use accordingly)
2 cups lentils, french or italian -- the kind that stays intact
2 cups vegetable broth
1/2 tsp salt
1/2 tsp black pepper

rinse lentils.
finely chop onion and celery.
sauté rosemary in olive oil to release flavour.
add onion and celery and sauté until softened (about 2 min).
add broth and lentils, mix, and cook @ 11.6 pressure for 25 min.
quick-release pressure.
season to taste.

the lentils were green ones from dan-d-pak. they took up the entire 2 cups of liquid. i was fine with the moisture of the dish, but the paramour found it a little dry. some of the lentils were just a tad undercooked; not enough to be bothersome, but they'd probably be better if cooked a minute longer (or if the pressure naturally released, though that might make them too soft).

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piranha: red origami crane (Default)
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