1½-2cupswater or vegetable broth1½ cups for salad; 2 cups for curry/soup/stew
Run your fingers through to be sure there are no foreign particles or pebbles.
Rinse the lentils in cool water in a strainer. Soak in fresh water, if needed.
Add 1 cup of drained lentils and 1½ -2 cups water or vegetable broth to the Instant Pot, as well as any seasonings or additional vegetables.
Close the lid on sealing position. Using the above cheat-sheet, set the cooking time on High Pressure.
Allow the pressure cooker to release naturally (NPR). Open the lid once the pin drops. Give it a stir and adjust seasoning. If needed, simmer to reduce the liquid.
Soak - Soaking your lentils makes them easier to digest and cuts down on the amount of time they need to be cooked.
Water or vegetable broth - You can cook your lentils with either water or vegetable broth for more flavor.
Customize the seasoning- I have used Indian spices in this recipe, but you can use 2 to 3 teaspoons of your favorite spice blend- Italian, Cajun, Lemon-pepper, or any other blends that you like. Just be mindful of the salt content and adjust the quantity accordingly.
Adding acidic ingredients - Wait until your lentils are done cooking before adding salt or acidic ingredients such as lemon juice. Adding those ingredients too early can keep the lentils from becoming tender.
Note: The nutrition facts below are my estimates based on green lentils cooked in water. Your lentils may vary due to type and what ingredients they are cooked with. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.