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Ingredients
US|METRIC
5 SERVINGS
- 1 onion (diced, or sub 2 fat shallots)
- 8 cloves garlic (rough chopped)
- 2 Tbsp. olive oil
- 4 cups veggies (diced, – any mix of carrots, celery, parsnip, bell pepper, potato, cabbage, I normally use 1 -2 carrots, 1 parsnip, 1-2 celery)
- 1 1/2 tsp. salt (more to taste.)
- 1 Tbsp. cumin
- 2 tsp. coriander
- 2 tsp. curry powder
- 1 tsp. turmeric
- 1/2 tsp. allspice (optional)
- 1 bay leaf (or 1 teaspoon herbs de Provence or Italian herbs)
- 2 Tbsp. tomato paste
- 2 medium tomatoes (diced with their juices, one can diced)
- 4 chicken (flavorful cups, or veggie stock, or use 3 bouillon cubes w/ water)
- 2 cups water
- 1 1/4 cups lentils (small Black Caviar, or French Green Lentils, You can always use bigger, brown lentils, but increase pressure cooking time to 20 minutes. You can also substitute split lentils for ¼ cup of the lentils for a creamier texture. 🙂)
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