Pressure Cooker French Lentils
Firm, earthy Puy-style green lentils braised with aromatics, Dijon, and herbs in a fraction of the usual time using a pressure cooker. A classic French bistro side that pairs with roasted meats or stands alone.
Ingredients
- 1.5 cups French green lentils (Puy-style), rinsed, picked over
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 small carrot, finely diced
- 2 stalks celery stalk, finely diced
- 4 cloves garlic cloves, minced
- 4 sprigs fresh thyme sprigs (or 1/2 tsp dried per 2 sprigs)
- 2 bay leaves
- 3 cups low-sodium vegetable broth
- 2 tsp Dijon mustard
- 2 tsp red wine vinegar
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Set the pressure cooker to saute mode. Heat 2 tbsp olive oil, then add 1 medium finely diced yellow onion, 2 small finely diced carrot, and 2 stalks finely diced celery stalk. Cook, stirring, until softened, about 5 minutes.
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2
Add 4 cloves minced garlic cloves and cook 1 minute until fragrant. Stir in 1.5 cups rinsed, picked over French green lentils (Puy-style), 4 sprigs fresh thyme sprigs (or 1/2 tsp dried per 2 sprigs), and 2 bay leaves.
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3
Pour in 3 cups low-sodium vegetable broth and stir to combine. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Seal the lid and cook on high pressure for 10 minutes.
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4
Allow a 10-minute natural pressure release, then quick-release any remaining pressure. Remove and discard thyme and bay leaves.
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5
Stir in 2 tsp Dijon mustard and 2 tsp red wine vinegar. Taste and adjust seasoning. Serve garnished with 2 tbsp chopped fresh flat-leaf parsley.