The Secret for Perfect Creamy Lentils | And It’s Not What You Think

We all love lentils, right? However this recipe is creamy lentils are beyond amazing because I will disclose to you a couple secrets that will make your lentils taste unbelievable!

INGREDIENTS:
1 small onion, finely chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 carrot, finely diced
1 cup lentils
4 to 5 cups water
1 bay leaf
Salt to taste
Black pepper to taste
1/2 cup frozen peas
1 tablespoon olive oil
1/2 tablespoon Dijon mustard

METHOD:
Add the dry lentils into a large bowl, cover it with water but bear in mind that the lentils will expand so add some extra water
Allow the lentils to soak for 3 up to 24 hours, preferably in the fridge
Once the lentils are soaked, rinse them in running water and discard the soaking water
Put the drained lentils in a pressure cooker along with 4 to 5 cups of water, a bay leaf, onion powder, garlic powder, and salt
Set the pressure cooker for eight minutes. Once the time is up, allow the pressure cooker to release the pressure by itself.
Meanwhile put a large pot in a stove over medium heat then add olive oil
Once the olive oil is hot, add the onions and sauté them for about 5 minutes, then add the diced carrots and saute them for about 4-5 minutes more, then add the recently cooked lentils along with the frozen peas and the mustard, stir to combine and let the lentils cook until the vegetables are cooked through.
Add some more salt and pepper if you think it needs it and serve as a soup or over a portion of rice.

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