Instructions: Add broth, tomatoes with juice, lentils and garlic to pressure cooker.

Seal cooker and bring to high pressure. Lower heat and gently cook for 7 minutes. Allow cooker to reduce its pressure by cooling, undisturbed.

Serving Ideas:
1) Stir in leftover cooked rice, green beans; add chili powder to taste and serve with lime wedges. 2) Add lemon juice to taste and serve with cooked pasta, garnish with fresh parsley.

Cooks notes: Recipe may be doubled.

Tested in a 6-liter pressure cooker

(Safe2 from T-fal at 13 psi. weight valve pressure regulator). We had leftover rice and Spicy green beans from a Thai restaurant. This was added to the cooked lentils and heated through. If you prefer, cook the lentils for 10 minutes then reduce pressure quickly under cold running water.

Sources-
Pressure Cooking the Meatless Way by Maureen Keane and Daniella Chace

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