1 Pressure cooker If you don't have one, you can make this in a big pot just add approx. 15 mins more cooking time.
Ingredients
150gbrown lentilssoaked for 2-4 hours
150gbeluga lentilsrinsed
5large carrots
1red onionroughly chopped
4garlic clovesroughly chopped
½kgRusset or yellow potatoesapprox. 8-10 medium
3red tomatoes
1small head of cauliflowerbroken into florets
2bay leaves
2 to 3litersof water
Salt and pepper to taste
1bunch parsleychopped, to serve
1tbspapple cider vinegarto serve (optional)
Instructions
Drain and Rinse Lentils:
Drain the brown lentils and rinse both types of lentils well.
Prepare Vegetables:
Peel carrots; leave 2-3 whole and slice the rest into rings.
Chop the onion and garlic roughly.
Wash and scrub potatoes, then slice into similar-sized quarters.
Break cauliflower into florets.
Remove the stem ends from the tomatoes, keeping them whole.
Assemble in Pressure Cooker:
Add lentils, carrots, onion, garlic, potatoes, tomatoes, cauliflower, and bay leaves to the pressure cooker.
Add water to just cover the vegetables without exceeding the fill line. Remove excess vegetables if needed.
Cook the Stew:
Secure the lid and set to medium pressure.
Bring to pressure on high heat (5-7 mins), then reduce to medium and cook for 15 minutes.
Release Pressure:
Remove from heat and cool under cold water until the pressure indicator drops.
Blend and Finish:
Remove and discard bay leaves.
Blend whole carrots, tomatoes, some onion, and a little liquid until smooth.
Return the blend to the cooker and mix well.
Season with salt and pepper.
Serve:
Serve in bowls, topped with parsley and a dash of apple cider vinegar if desired.
Video
Notes
Soaking these types of lentils is not necessary but it can help to speed up cooking time. Additionally, especially if you are new to eating lentils, I suggest you pre-soak the lentils which can help with digestion.