Cooking lentils in the Instant Pot is the easiest way to go!
Basics:
- 1¾ cup water or veggie broth
- 1 cup lentils
Reds get mushy and are great for soups or thickening recipes.
The other colors can stay firmer unless you cook them too long. They are great for salads, grain bowls, wraps, etc.
Optional Additions:
Lentils are like sponges - they absorb the flavors of the ingredients in which they’re cooked.
These Can be sautéed right in the Instant Pot before cooking the lentils!
- onions
- bell pepper
- garlic
- mushrooms
- carrots
- salt (this can interfere with softening, so best to add after cooking)
- pepper
- bay leaves
- cumin
- coriander
- chili pepper
- onion powder
- garlic powder
- paprika
- turmeric
- thyme
- rosemary
- oregano
Instant Pot - Cook at High Pressure, release after 10 minutes. If you let them release on their own, they might be a bit softer, but it's no big deal. NO NEED TO SOAK before cooking!
RED - 2-3 minutes
Keep in mind that red lentils will have a mushy texture no matter what, so you can cook them longer if making a soup or curry with them. They will completely dissolve into a soup and will act as a thickener if you cook them for 10 minutes at high pressure.
BROWN, GREEN, r BLACK - 6-9 minutes, 10 for softer
If you want them softer, you can always add an extra 1/2 cup of water and pressure cook them again for 2-3 minutes. There shouldn't be too much liquid left in the pot, so you can use them right away without draining them.
Store cooked lentils in an airtight container in the fridge for 5-7 days, or freeze for 4-6 months.
Easy ways to use pre-cooked lentils.
- Toss them with BBQ sauce for a vegetarian sandwich
- Serve them over a salad for plant-based protein
- Add to Salad
- Add them to pasta sauce for vegetarian spaghetti
- Add to soups
Recipe Inspiration Source/s: