legumes log, day 2456296.79035
Jan. 3rd, 2013 22:56![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
piranhalentils 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).
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).