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Quick Lentil Side Dish
Serves 6.

2 cups dried lentils, picked over and rinsed
1 bay leaf
1 to 2 large cloves garlic, minced
1 large onion, coarsely chopped
1 tablespoon oil
1 1/2 quarts water (6 cups)
2 to 3 tablespoons prepared mustard, preferably Dijon-style
1/2 cup finely minced fresh parsley
1/2 teaspoon salt, or to taste

Combine the lentils, bay leaf, garlic, onion, oil, and water in
the cooker. Lock the lid in place and over high heat bring to high
pressure. Adjust the heat to maintain high pressure and cook for
7 minutes. Reduce pressure with a quick-release method. Remove the
lid, tilting it away from you to allow any excess steam to escape.

If the lentils are not done, lock the lid back in place and return
to high pressure for a minute or two. Remove the bay leaf. If using
as a side dish, drain off most of the cooking liquid. Stir in
mustard, parsley, and salt. Adjust seasonings and serve.


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2 of 2 people found the following review helpful:
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Very Yummy lentils!!!, June 6, 2006 - 01:40 AM
Reviewer: Beverly O' from Napa, CA
For the substantial and tasty meal this provided it was pretty easy. I added a chopped bunch of collards at the end and let it simmer for about 5 minutes and I had doubled the recipe. My husband and I ate half of the whole pot at one sitting!!! Delicious with the addition at the table of a heavy dusting of multi-colored ground pepper, a sprinkle of sherry vinegar and a pinch of salt, (didn't add it to the lentils before because of the salty mustard). Can't wait to eat it again! ENJOY!!

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