I already blogged the Thermomix version of this Spanish Lentil Soup/Stew (Lentejas) recipe a few years ago (find it here). It’s such a lovely dish. Simple yet comforting. Here it is now in Instant Pot Spanish Lentil Soup (Lentejas) recipe format!…
A lovely refreshing summery salad perfect prepared ahead for work lunches. Puy lentils pressure cook really quickly (I use an Instant Pot). They also don’t take long in a pan on the hob if you don’t have a pressure cooker but electric pressure cookers allow you the convenience of programming it and getting on with other things, no need to hang around.
I’ve called this Fusion Lentil Salad as it includes all my favourite ingredients for a mixed salad with tuna, white asparagus, etc. and a few new ingredients I’ve discovered in the past year or so, like sumac and pomegranate molasses. Puy lentils cook in no time so you can prepare the rest of the salad while they cook, tidy up your kitchen, add them at the end and eat in a very much non-stressful manner.
This salad is one of those where you can add and remove ingredients as
you wish, depending on your taste or cupboard contents. Pomegranate
seeds would go really well with it, as would soft or hard-boiled eggs or sliced apple.
What is an Instant Pot? Well, you’ve come to the right place for that. I’ved had my Instant Pot DUO for over a year and absolutely love it (to think I expected not to like it!), so much so that now I also work with them doing their social media! I have an offer for it and tons of details about it right here but, in essence, it’s an electric pressure cooker, slow cooker, rice cooker, yoghurt maker, keep warmerer… You can cook soups, stews, curries, tomato sauces, cheesecakes (yes cheesecakes!), soft or hard boil a ton of eggs at the same time, cook rice, cook porridge… and with the DUO you can make yoghurt which long term can save you money. It also keeps your food warm for you at the end of the pressure cooking and slow cooking cycles, meaning you can get on with life! And at this time of year it means you can cook without heating up the kitchen (bonus!).
In the last year it has saved my sanity, above all since my fibromyalgia diagnosis. It’s totally silent in operation and it means I can pressure cook a bolognese (for example) for the little Tapita, leave it then on slow cook for the grown-ups and I eat whenever I’m ready and when husband gets home from his commute, the Instant Pot is keeping his food warm and I can just tell him that dinner is in the pot, he helps himself, I rest. I chop everything first in my Thermomix and let the Instant Pot cook. Perfect on days when background noise becomes unbearable for me. Win win.
Don’t forget I have a Pressure Cooking UK with Feisty Tapas group on Facebook.
Ready for the recipe?
- 150 g puy lentils
- Half a red onion
- Juice of half lemon
- Half a teaspoon of pomegranate molasses
- 1 teaspoon of sumac
- 1 handful of fresh coriander, chopped
- 120 g tinned tuna (or try searing fresh tuna to go with it)
- 2 small cooked beetroots, sliced
- White asparagus, 190 g jar, drained weight is 110g
- A handful of sesame seeds or sunflower seeds, or both
- Crushed cashew nuts for a bit of crunch (optional)
Start by cooking the lentils in the Instant Pot or pressure cooker:
150 g puy lentils, rinsed with water in a sieve, and placed in the inner pot with 2 cups of water (450 ml), natural release. In the Instant Pot all you need to do is press Manual and then the – (minus) button to programme 1 minute. In a conventional pressure cooker: bring to high pressure and cook for 1 minute, natural release. If you want to cook more
lentils, all you have to do is make sure that the lentils are covered in
While the lentils are cooking, work on the other ingredients:
Add to a large bowl:
– Half a red onion, cut in thin wedges
– Juice of half lemon
– Half a teaspoon of pomegranate molasses
– 1 teaspoon of sumac
– 1 handful of fresh coriander, chopped
– 120 g tinned tuna (or try searing fresh tuna to go with it
– 2 small cooked beetroots, sliced
– White asparagus, 190 g jar, drained weight is 110g
– A handful of sesame seeds or sunflower seeds, or both
– Green olives (as many as you want), I tend to have a big jar of basic pimiento stuffed olives like this one at all times, very handy for these salads and for snacks
– Crushed cashew nuts for a bit of crunch (optional)
Drain the lentils when they are ready. If you fancy a warm salad, then add the lentils straight away. If you fancy a cooler salad, place the cooked lentils in a sieve and rinse with cold water before adding to the rest of the ingredients.
Mix well and drizzle with extra pomegranate molasses, lemon juice and sumac before eating if you fancy more.
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There are dishes that just take you back to your childhood, this is one of them, probably for any Spaniard. Lentejas are a classic of any Spanish household, it’s a Spanish Lentil Stew with, of course, chorizo (you wouldn’t expect any less from this blog, would you?).
Pronounced LEHN-TEH-HASS, you can totally make it vegetarian/vegan, just leave out the chorizo and you’re done. Do add the paprika though as it will add to the flavour.
This is a humble dish, “un plato de cuchara” (a dish to be eaten with a spoon). Now that the Autumn has hit the UK this is perfect fare and, as you can see, it’s not all that unhealthy!
Pardina lentils can be found in the UK, I noticed them in the Spanish shop La Plaza (Notting Hill) and if you do a quick search online you will find them too. But you can substitute with green lentils.
Find this recipe on The Thermomix Recipe Vault too, a fantastic collection of Thermomix recipes by bloggers from all over the world.
Make it vegetarian / vegan by leaving the chorizo out.
– 275 g pardina lentils or green lentils (you could increase the amount of lentils, just make sure you increase the amount of water too in that case)
– 200 g potatoes, peeled and cut in big chunks, I used King Edward
– 100 g carrot, peeled and cut in big chunks (1 medium carrot)
– 125 g onion, peeled and cut in big chunks
– 100 g red pepper, cut in chunks (you could also use green pepper, I just don’t like it as much a red)
– 3 garlic cloves, peeled
– 20 g extra virgin olive oil
– 75 g chopped tomatoes-
– 1 tbsp sweet Spanish paprika (Pimentón de la Vera)
– 80 g cooking chorizo, diced (you could add more if you want)
– 1 bay leaf
– 700 g hot water
– 1 tsp vegetable stock powder
– A good handful of parsley, chopped
– 1 tsp sea salt (I use Maldon)
– Black pepper
1. Soak the lentils for a few hours or overnight.
2. Chop the carrot and potatoes: 4 seconds, speed 5. Reserve in a bowl.
3. Add the onion, red pepper and garlic to the bowl: 4 seconds, speed 5. Lower down anything that has climbed up the walls.
4. Add 20 extra virgin olive oil, 75 g chopped tomatoes and tablespoon of paprika: Varoma, 10 minutes, speed 1.
5. Rinse the lentils and add to the bowl along with the the reserved potatoes and carrots, diced chorizo, the bay leave, the 700 g hot water, 1 tsp vegetable stock powder, the parsley, 1 tsp salt and a good amount of freshly ground black pepper: 30 min, 100ºC, REVERSE, soft speed.
6. Have a taste, add more salt and black pepper if necessary, give it a stir. Serve.