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Preparation Time: 10 minutes
Cook Time: 10 minutes
Serves: 4 servings
Ingredients
2 tablespoons canola oil
2 chopped, carrots
1 chopped, onion
¼ teaspoon thyme
2 bay leaves
1 cup lentils, dried brown
6 cups vegetable broth
1 diced, medium potato
1 cup red lentils, dried
Pepper, as necessary
1 teaspoon salt
1½ cups frozen corn
Method
1. Add oil and onions into a pressure cooker pot.
2. Select the saute/brown setting on the pressure cooker and saute for 1 minute.
3. Add the carrots into the pressure pot and cook for 1 minute more.
4. Add the potato, red and brown lentils, broth, thyme, and the bay leaves into the pressure cooker mixture.
5. Stir until completely combined.
6. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing".
7. Cook for 6 minutes on high pressure.
8. After cook time has been reached, let the pressure cooker pressure release naturally until the floating valve (metal pin) drops down.
9. Open the pressure pot lid.
NOTE: Make sure pressure has been released before opening the lid of the pressure pot.
10. Get rid of the bay leaves and stir in 1 1/2 cups corn, pepper (as necessary) and salt.
11. Stir until completely incorporated and serve.
