The rich lentil cream in the pressure cooker is a tastier version of the lentil cream.
The rich lentil cream is perfect for the whole family and the use of hulled lentils makes the cream ideal even for young children and the elderly.
To make this recipe we used the Lagostina Irradial Control Lagoeasy’Up, 5 L, 22 cm pressure cooker.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Pressure cooker
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the rich lentil cream:
- 1 1/4 cups hulled lentils
- 2 large potatoes
- 2 cups tomato sauce
- 3 1/4 cups vegetable broth
- 1 clove fresh garlic
- 2 tbsps extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools for the rich lentil cream:
- 1 Pressure Cooker
- 1 Wooden Spoon
Steps for preparing and cooking the rich lentil cream:
Wash the lentils thoroughly and drain them.
In the pressure cooker, add the extra virgin olive oil, the garlic clove, and let it flavor on low heat for a couple of minutes. Add the previously peeled and diced potato, the hulled lentils, the broth, and the tomato sauce.
Stir the ingredients well, season with salt and pepper, and close the pressure cooker.
Check that the valve is on the pot image for the Lagostina Irradial model. Place the pot on medium heat, and when the red valve rises (indicating it is under pressure), lower the heat and cook for 7 minutes.
After the time has passed, turn off the heat and slowly release the steam. When the red valve lowers, remove the pot lid.
Remove the garlic clove, take out the potatoes and mash them well with a fork, then put them back in the pot and mix well to obtain a homogeneous cream.
If the preparation seems too dry, add a little more broth until reaching the desired consistency.
Adjust the salt and pepper, serve in individual dishes, and if desired, add a drizzle of extra virgin olive oil and some croutons.
COOKING WITH THE MULTICOOKER:
The ingredients and cooking times remain unchanged; use the sauté program to stew the ingredients, then the pressure cooking program.
