Chef AJ always inspires me. Below is my adapted version of her recipe. At this link Chef AJ demonstrates how she makes it.
Yield: About 8 cups
Ingredients
- 1¼ cup (230g/8oz) red lentils, rinsed
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 3 stalks celery, diced
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- 6 dates, pitted (85g/1½oz)
- 1 can(796ml/28oz) tomatoes
- 1 can (156ml/6oz) tomato paste
- 4 cups water
- 1 Tbsp balsamic vinegar (or lemon juice)
- 1 Tbsp dried parsley
- 1 Tbsp oregano
- 1 Tbsp chili powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- ½ tsp cumin powder
- ¼ tsp chipotle powder
- 1 tsp salt, optional
Instructions for Instant Pot
- Set Instant Pot on sauté feature and wait for the hot signal to appear. Dry sauté the onions until they begin to caramelize, add garlic and sauté briefly taking care it doesn’t burn. Add celery, peppers, and lentils.
- In blender add dates, tomatoes and tomato paste and blend until smooth. Add this mixture to the Instant Pot.
- Add water and give it a stir to mix. Cook on high for 10 minutes then let pressure drop naturally.
- Carefully remove lid and add the balsamic vinegar along with the spices. Stir well to mix. Enjoy as is or serve with baked potatoes or hearty buns.
Other Cooking Options
Stove Top
This recipe can easily be done a stove top. Follow the same steps as with the Instant Pot, but instead of setting the pressure cooker time, bring the mixture to boil, cover and allow to simmer for 25-30 minutes or until lentils are soft.
Crock Pot
Alternatively, place all ingredients in a slow cooker and cook on low for approximately 5 to 8 hours.