Ingredients
- 250 g brown lentils (pardina lentils)
- 80 g cooked basmati rice
- 1 onion
- 1 leek
- 200 g raw squash
- 2 garlic cloves
- Bay leaf
- Curry powder
- Water or vegetable broth
- Himalayan pink salt
- Extra virgin olive oil
- Fresh parsley
Step by step
- 1Add a drizzle of olive oil to the pressure cooker along with the finely chopped onion and leek.
- 2Once they start turning golden, add the garlic and diced squash, and sauté everything together.
- 3Season with salt and curry powder to taste, then drop in the bay leaf.
- 4Add the rinsed lentils and cover with water or broth (about 3 fingers above the lentils).
- 5Lock the lid onto the pressure cooker and cook over high heat until steam begins to release. Then lower the heat to low and cook for about 25 minutes.
- 6Once the cooking time is up, release the pressure through the valve, and when no more steam comes out, carefully open the pot.
- 7Stir in the finely chopped parsley, adjust the salt or curry powder, and let it simmer uncovered for 5 more minutes on low heat.
- 8Turn off the heat, fold in the cooked rice, and serve.
- 9And that's it! Our curried lentils with rice are ready to enjoy.
