Recipe from Vegan Instant Pot Cookbook by Nisha Vora
Husband-Tested in Alice's Kitchen
I'm liking black lentils. They are so filling and satisfying. And, look how lovely they are set off by the colorful veggies. Eat them as is or add them to nourish bowls, a salad, or even soups for an extra boost of protein and fiber.
1 cup black lentils
1 ¾ cups water or vegetable broth
½ teaspoon salt
½ teaspoon black pepper
Rinse the black lentils well. Drain and then put them in the Instant Pot. Add the water (or broth), the salt and pepper. Put the Instant Pot lid on and make sure the valve is set to Sealing. Press the Pressure Cook button and set the time to 5 minutes. Allow for Natural Pressure Release for 15 minutes. When the time is up and the pin has dropped, open the lid and give the lentils a gentle stir. The lentils can be eaten right away and/or they can be stored in the fridge or freezer. If using in a salad, be sure to rinse the cooked lentils first.
