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2 cups dried lentils, picked over, rinsed
1 bay leaf
1-2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil
6 cups water
2-3 tablespoons Dijon style mustard, or prepared mustard
1/2 cup fresh parsley, minced
1/2 teaspoon salt
In cooker, combine lentils, bay leaf, garlic, onion, oil, and water in the cooker. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 7 minutes. Quick-release pressure. Check to make sure lentils are done. If not, relock lid and return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Drain off most of the liquid. Stir in mustard, parsley, and salt. Season to taste with salt and pepper.
1 bay leaf
1-2 cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon vegetable oil
6 cups water
2-3 tablespoons Dijon style mustard, or prepared mustard
1/2 cup fresh parsley, minced
1/2 teaspoon salt
In cooker, combine lentils, bay leaf, garlic, onion, oil, and water in the cooker. Lock lid and bring to full pressure. Reduce heat, maintaining pressure, and cook for 7 minutes. Quick-release pressure. Check to make sure lentils are done. If not, relock lid and return to full pressure, cooking for 1-2 minutes. Remove bay leaf. Drain off most of the liquid. Stir in mustard, parsley, and salt. Season to taste with salt and pepper.
