Lentils in a Pressure Cooker Unit

Category: Yeast bread
Lentils in a Pressure Cooker Unit

Ingredients

Lentils (green) 2 cups (300g)
Water 3 cups
Vinegar 1.5 tbsp. l. in lentils (+ for onions 2-3 tbsp)
Olive oil 2 tbsp
Tarragon (sliced ​​fresh or dried) 1 tbsp. l.
Salt pepper taste

Cooking method

  • Today I cooked chechevika for the first time in a pressure cooker, wonderful!
  • Lentils cooked in this way acquire a rather unusual "sound". This hearty, lean dish can be eaten like a side dish.
  • Preparation
  • Pour the lentils with water and cook on the "porridge" mode
  • At this time, stir the vinegar 1.5 tablespoons, olive oil, tarragon, salt and pepper - this will be the lentil marinade sauce
  • Cut the onion into rings, and marinate for 10 minutes in a solution: table (apple) vinegar + water 1: 1 and a pinch of sugar (I do it all by eye in an ikey bowl straight, pour the onion with marinade, a little so that it covers the onion).
  • When the pressure cooker squeaks, gently drain off the steam, open and pour the sauce over the lentils. Throw the garlic there: peeled, but a whole slice. Turn off the heat and let the lentils cool slightly. It is eaten warm, served with red onion rings.
  • Note
  • Actually, there was no garlic in the original recipe and the onions were raw, not pickled. For the first time I did it exactly according to the recipe, but as described above, with the changes it is much tastier!

Cooking program:

PORRIDGE

rusja
And what gives vinegar to lentils and is it necessary?
In my book of recipes for the Liberty pressure cooker, there is a Moldavian Sochevitsa recipe, and there, too, with vinegar - 2-3 tsp. 250 gr. lentils

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