Lentils

• Sauté base
• 🫒
  2 tbsp extra virgin olive oil
• 🧅
  0.5 onion

  sliced very thin
• 🧄
  2 clove garlic
• Protein
• 🌭
  as needed chorizo

  optional; ideally Spanish chorizo; if you don't have it, use a little smoked paprika instead
• 🍖
  as needed sausages

  frozen sausages or any meat you want to throw in; adds extra protein to the dish
• Main
• 🫘
  200 g brown lentils (or green)

  picked over and washed
• 🥔
  2 potatoes

  or 3, depending on size; cut into cubes
• 🥕
  2 carrots

  peeled, cut into cubes
• 🍅
  400 g diced tomatoes

  canned, undrained
• 🍲
  640 ml chicken stock (or vegetable stock)

  instead of water; never fish stock
• Seasoning
• 🌿
  1 tsp ground cumin
• 🍛
  0.5 tsp curry powder
• 🌿
  2 bay leaves
• 🧂
  to taste salt
• 🧂
  to taste black pepper

Steps

1. Cut the onion 🧅 onion0.5sliced very thin and garlic 🧄 garlic2 clove very thin, then start sautéing them in the rice cooker 🍚 rice cookeror multi-purpose Instant Pot on sauté mode with the olive oil 🫒 extra virgin olive oil2 tbsp .
2. While the onion 🧅 onion0.5sliced very thin is sautéing, cut the potatoes 🥔 potatoes2or 3, depending on size; cut into cubes and carrots 🥕 carrots2peeled, cut into cubes into cubes and set them aside; don’t add them yet.
3. Add the chorizo 🌭 chorizoas neededoptional; ideally Spanish chorizo; if you don't have it, use a little smoked paprika instead and sauté it with the onion 🧅 onion0.5sliced very thin until the onion starts to look reddish.
4. Add the sausages 🍖 sausagesas neededfrozen sausages or any meat you want to throw in; adds extra protein to the dish and keep sautéing.
5. Add the lentils 🫘 brown lentils (or green)200 gpicked over and washed and the diced tomatoes 🍅 diced tomatoes400 gcanned, undrained and keep sautéing for a little bit, so they absorb the flavor of the chorizo 🌭 chorizoas neededoptional; ideally Spanish chorizo; if you don't have it, use a little smoked paprika instead , the onion 🧅 onion0.5sliced very thin and the tomato.
6. Stop the sautéing and add the potatoes 🥔 potatoes2or 3, depending on size; cut into cubes , carrots 🥕 carrots2peeled, cut into cubes , cumin 🌿 ground cumin1 tsp and curry 🍛 curry powder0.5 tsp .
7. Add the stock 🍲 chicken stock (or vegetable stock)640 mlinstead of water; never fish stock and the bay leaves 🌿 bay leaves2 .
8. Close the lid, set to White Rice (or press the Cook switch) and cook until it switches to Keep-Warm, about 45 min.
9. Midway through cooking, carefully open the rice cooker 🍚 rice cookeror multi-purpose Instant Pot and stir with the wooden spoon 🥄 long-handled wooden spoon , then re-cover. Careful: the steam and the inner bowl are hot.
10. When it switches to Keep-Warm, open the lid, stir again and re-cover. Let it stand for 10 min.
11. Season with salt 🧂 saltto taste and pepper 🧂 black pepperto taste to taste.