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Friday morning I had the brilliant idea to make dinner at 7:30 a.m.— so that I could quickly reheat and eat after work. I got some brown rice going in the rice cooker and pulled out the pressure cooker to make some lentils.
JL’s Pressure Cooker…oops, I guess not Lentils
Serves 4
INGREDIENTS
- 1 T olive oil
- Half a medium yellow onion, diced
- Small yellow pepper, diced
- 1/2 t hot curry powder
- 1/2 t ground coriander
- 1 c french lentils (dry)
- 3 c water
- Salt to taste
METHOD
- Heat olive oil in the pressure cooker on medium heat. Add onion, yellow pepper and spices and saute for 3 - 5 minutes. Add 1 cup of lentils (rinsed) and 3 cups of water and place lid on pressure cooker.
Oh sh*t. The pressure plug was missing from my (new) pressure cooker! So much for my 12 minute lentils —never mind that I’m still in my pajamas and need to shower and make a meeting with a State Assemblywoman.
- I turned the heat up to high and brought everything to a boil. I reduced to simmer, covered (with a dutch oven cover, not the pressure cooker cover) and cooked for 30 minutes.
- Add salt.
Okay, the lentils looked pretty great and the rice came out perfect. Off to work (and I made it to the meeting location 15 minutes early…whew!)
When I arrived home I was tired, cranky and whiny. I wanted junk food but we don’t keep junk food in the house. What to do?
JL’s Lentil Nachos
Serves 1
INGREDIENTS
- 2 brown rice tortillas
- 1 cup JL’s Pressure Cooker…oops, I guess not Lentils
- Daiya cheddar cheese
- Fresh salsa
- Vegan sour cream (I used agave for sweetening and added two cloves of garlic to this recipe)
METHOD
- Heat oven to 425
- Spread olive oil over the tortillas and lightly salt. Place tortillas directly on rack and bake for 10 minutes.
- Break baked tortillas into chips.
- Heat lentils for one minute in the microwave; add (frozen) Daiya and heat for one more minute.
- Pour lentils over the chips and add salsa and sour cream.
Best. Vegan. Nachos. Ever.
Okay, that might be an over statement. Tell me about YOUR favorite vegan nacho recipe!
Originally posted on JL goes Vegan: Food & Fitness with a side of Kale. You can follow JL on Twitter and Facebook.
