Black Beluga Lentil with Tomato, Three Kinds of Kale, and Bok Choy, served with Jade Pearl Rice with Carrot and Onion (No Added Fat)
- 1 1/4 cups black beluga lentils
- 5 cups (i.e., 4 times as much as lentils) water
- 1 vegan bouillon cube
- 1T miso
- 2 cloves garlic, finely (approx. 1/8") chopped
- 1 medium tomato cut into 3/8" cubes (approx. 1 1/2 cups); ideally, it should be a green unripe tomato, but the best I could find was one that was barely ripe and showing on maybe 30% of its surface green
- 6 leaves kale (I used two leaves from each of red, green, and lacinato kale), stems left for compost, and leaves roughly hand torn into small approx. 1/2" squares (compressed, about 2 1/4 cups)
- 4 stalks bok choy cut into 1/4" cubes (I could have used it all, but ate up the leafy portions to give a consistent white cube)
- 2T fresh squeezed lemon juice
- 1/4 t freshly ground black pepper
- 1/4 t turmeric
- 1/2 t salt
- I put the lentils, water, bouillon cube, miso, garlic, tomato, and kale into the Instant Pot pressure cooker and cooked on high pressure for 10 minutes.
- When I was ready to serve, I slowly let out remaining pressure slowly and opened the pot.
- I added the bok choy, lemon juice, black pepper, turmeric, and salt, mixed, and served.
It's easy cooking with black beluga lentils - 1:4, 10m high pressure, and that's it! I should use these lentils more often, perhaps in thicker preparations that are then served within, perhaps, a tortilla roll or atop an uttapam, for example. Yum!