JL Fields

Ingredients 

• 1 3/4 cups beluga (or black or brown) lentils, rinsed and drained
• 1 tablespoon avocado or extra virgin olive oil (optional)
• 2 tablespoons shallots, finely diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 2 cups vegetable broth
• 3 cups water
• 1 bay leaf
• 1/2 teaspoon each: garam masala, ground cinnamon, and cumin
• 1/4 teaspoon black pepper
• 1/4 – 1/2 teaspoon iodized sea salt, or to taste (optional)

Instructions

For the pressure cooker

1. Heat oil (or water if not using oil) on medium heat in an uncovered pressure cooker.
2. Saute shallots, carrots, and celery for 3 – 5 minutes.
3. Add the garam masala, cinnamon, and cumin plus the lentils and bay leaf. Stir well.
4. Add the vegetable broth and water, stir, and cover the pressure cooker by locking the lid in place.
5. Bring to pressure.
6. Cook at pressure for 7 – 10 minutes at sea level (I cooked this for 15 minutes at 6,000+ elevation).
7. Allow for a natural release at sea level (use a quick release if cooking for 15 minutes at higher elevation.
8. Remove the lid, away from you, and stir in salt (if desired).

For the stovetop

If you’re not using a pressure cooker, follow the first four instructions, but simply do this in a large saucepan or soup pot. Bring to a boil on medium-high for 3 – 5 minutes, reduce heat to low, and simmer for 25 – 30 minutes.