Madras Lentils for 3-quart Instant Pot

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Missy's Madras Lentils for 3-quart Instant Pot

Ingredients:

2 Tbsp butter or oil. (If you use oil this is vegetarian + lactose-free, and it's also low sodium. Almost none if you used soaked dried beans.)
1 large onion, chopped fine
1 cup lentils, picked + rinsed. (I'd eat a lot more lentils if I weren't always worrying about biting down on tiny rocks.)
1 can low-sodium kidney beans, drained.
2 tomatoes, chopped/pureed (Mine had been frozen and thawed.)
Minced garlic to taste. (In this case, enough to clear Albany County of vampires for a decade.)
Salt-free Madras curry powder, about 1/2-1 tsp to start.
Penzey's Rogan Josh seasoning- Start with a couple of shakes.
Water, enough to reach the fill line
Lemon juice- just a splash to start

Saute the onions in the bitter/oil until translucent. Hit Cancel. Add everything but the lemon juice. Seal pot. Cook on the default bean/chili setting, and do a natural release. (If you want more texture, adjust time downward.) Stir in lemon juice. Adjust seasoning to taste. Serve with rice or naan, or do like I did- Grab a spoon and dig in! :)

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Melissa Mead Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Master Chef Joined: 17 July 2010 Location: Albany, NY, USA Status: Offline Points: 1174	Post Options Post Reply Quote Melissa Mead Report Post Thanks(0) Quote Reply Topic: Madras Lentils for 3-quart Instant Pot Posted: 22 April 2018 at 19:02
	Missy's Madras Lentils for 3-quart Instant Pot Ingredients: 2 Tbsp butter or oil. (If you use oil this is vegetarian + lactose-free, and it's also low sodium. Almost none if you used soaked dried beans.) 1 large onion, chopped fine 1 cup lentils, picked + rinsed. (I'd eat a lot more lentils if I weren't always worrying about biting down on tiny rocks.) 1 can low-sodium kidney beans, drained. 2 tomatoes, chopped/pureed (Mine had been frozen and thawed.) Minced garlic to taste. (In this case, enough to clear Albany County of vampires for a decade.) Salt-free Madras curry powder, about 1/2-1 tsp to start. Penzey's Rogan Josh seasoning- Start with a couple of shakes. Water, enough to reach the fill line Lemon juice- just a splash to start Saute the onions in the bitter/oil until translucent. Hit Cancel. Add everything but the lemon juice. Seal pot. Cook on the default bean/chili setting, and do a natural release. (If you want more texture, adjust time downward.) Stir in lemon juice. Adjust seasoning to taste. Serve with rice or naan, or do like I did- Grab a spoon and dig in! :)
	Melissa http://carpelibris.wordpress.com/

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Margi Cintrano Members Profile Send Private Message Find Members Posts Add to Buddy List Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362	Post Options Post Reply Quote Margi Cintrano Report Post Thanks(0) Quote Reply Posted: 23 April 2018 at 07:06
	I am a bit confused ! Do you use lentils soaked overnight as I do, or do you use kidney beans ? Nice idea .. I would definitely use sustainable grown or bio lentils which I purchase in linen bags here. Lentils do not require soaking overnight .. 2 to 3 hours would be plenty .. Sounds good Melissa .. Have a nice day ..
	Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.

HistoricFoodie Members Profile Send Private Message Find Members Posts Add to Buddy List Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945	Post Options Post Reply Quote HistoricFoodie Report Post Thanks(0) Quote Reply Posted: 23 April 2018 at 15:53
	Sounds good, Melissa. One note: I've been eating lentils---in all their colors--for nigh on to half a century, and have never found a stone in any of them. Same can be said for chickpeas. I don't know how these things get started. But they get passed on, as if written in stone. What I'm saying is, don't worry about it. In practical terms, despite all the literature to the contrary, it just doesn't happen.
	But we hae meat and we can eat And sae the Lord be thanket