Lentils with Pancetta Fennel and Mozzarella Pressure Cooker Recipe

Lentils With Pancetta Fennel And Mozzarella Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 as a side dish – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 3 tablespoons light olive oil
• 2 (½-inch-thick) slices pancetta (4 ounces), cut into ½-inch dice
• 2 shallots, finely chopped
• 1 rib celery, chopped
• ¼ cup finely chopped fennel bulb
• 1 (14.5-ounce) can diced tomatoes in juice, undrained
• 2 teaspoons Dijon mustard
• 2 cups vegetable broth or water
• 1¼ cup dried brown or Castelluccio lentils, picked over and rinsed
• sea salt and freshly ground black pepper
• diced fresh mozzarella cheese, for serving

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat
2. Add the pancetta and shallots and cook, stirring a few times, until the fat has been rendered from the pancetta, about 4 minutes
3. Add the celery and fennel and cook 2 minutes
4. Add the tomatoes with their juice, mustard, broth, and lentils and stir to combine well and coat the lentils
5. Close and lock the lid
6. Set the burner heat to high
7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
8. If using brown lentils, set a timer to cook for 8 minutes; for Castelluccio lentils, set it for 10 minutes
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
11. Be careful of the steam as you remove the lid
12. If the lentils are not quite tender, relock the cooker, bring back up to HIGH pressure, and cook for 1 to 2 minutes longer
13. Stir and taste for salt and pepper
14. Top the lentils immediately with the mozzarella and serve

Full List of Italian Recipes
Full List of Lentil Recipes