This recipe is a work in progress, as my husband was the one who prepared the lentils and veggies and he didn’t do any measuring. I will try measuring more precisely next time in order to have one recipe I can use as the standard.
- 3 cups dried lentils
- 1 onion, diced
- 2 carrots, diced
- 2 stalk of celery, diced
- several cloves garlic, minced
- 2 tsp garam masala
- 1 tsp cumin
- 1 tbsp salt
Put the beans in the Instant pot. Pour boiling water over the beans with about two inches of water above the beans. Let soak for 2-24 hours.
Drain and thoroughly rinse the beans until the water runs clear. Add water (or bone broth, for the non-vegetarian version) up to at least an inch above the beans. Add vegetables and and spices. Hit the “Beans/Chili” button and dial the time down to 20 minutes.