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Wednesday, April 22

Red lentil chili

Tomatoes, fire roasted, diced
29 ounces
Tomato paste
6 ounces
Garlic, finely chopped
8 cloves
Bell pepper, red
2 large
Dates, pitted
3 ounces
Lentils, red
1 pound
Water
7 cups
Onion, chopped
1 large
Vinegar, apple cider
4 tablespoons
Parsley flakes
1 ½ tablespoons
Chili powder
1 ½ tablespoons
Oregano
1 ½ tablespoons
Paprika, smoked
2 teaspoons
Chipotle powder
½ teaspoon +
Red pepper flakes, crushed
To taste
  1. In a blender, combine the tomatoes, garlic, bell peppers, and dates and process until smooth; transfer to the pressure cooker. 
  2. Stir in the lentils, water, onions, vinegar, parsley, chili powder, oregano, smoked paprika, chipotle powder, and pepper flakes to the pressure cooker
  3. Close the lid, press Beans/Chili, press Adjust until the selection indicates "More", and then use the + and - buttons to set the cooking time for 10 minutes. 
  4. Let the pressure release naturally or use the quick-release method, and serve immediately, perhaps over a nice baked sweet potato.
Recipe by Chef AJ from the Instant Pot Electric Pressure Cooker Recipes, second edition

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