I originally put this together for a Christmas in Bethlehem dinner, but it turned out well enough that I thought I’d better record the recipe, if only in case we make the Christmas Eve dinner thing a tradition.
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 clove garlic, minced
- 3 carrots, scrubbed (not peeled)
- 3 stalks celery, including leaves
- 2 cups dry lentils
- 2 quarts chicken stock
- 1 teaspoon lemon juice
- 1/2 cup cilantro, chopped
- 1/2 tablespoon cumin
- 1 teaspoon parsley
- 1 bay leaf
- salt and pepper to taste
- Heat olive oil in pot on sauté setting. Add onion and sauté until translucent.
- Add garlic, carrots cut into chunks, and celery cut into chunks. Continue to sauté until onion is golden.
- Add lentils to the pot and stir. Cover mixture with chicken stock. Add lemon juice and 1/4 cup cilantro to the pot, along with cumin, parsley, and bay leaf. Stir to combine.
- Use the manual function to cook on maximum pressure for 8 minutes.
- After cooking completes, allow pressure to natural release for 10 minutes, then manually release any remaining pressure.
- Remove bay leaf, stir in remaining cilantro, and serve warm.