- Prepare time: 15 mins
- Cook: 25 mins
- Ready in: 40 mins
- Pressure: High
- Release Type: Natural
- 1 large onion about 2 cups or 1/2 lb., chopped
- 1 large bell pepper, any color, chopped about 1 cup or 5 oz.
- 6 cloves garlic minced
- 1 tablespoon mild chili powder
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano or regular oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon chipotle chile powder or to taste
- 1 cup black beluga lentils rinsed and picked over, see notes below
- 1/4 cup split red lentils or masoor dal rinsed and picked over
- 4 cups low-sodium vegetable broth I use Pacific Foods Organic
- 1 16-ounce can fire-roasted tomatoes
- 1 teaspoon low-sodium soy sauce or gluten-free tamari or coconut aminos
- 1 teaspoon balsamic vinegar
- 1 teaspoon salt optional or to taste
Heat your pressure cooker (use the “sauté” or “brown” setting on electric PC’s). Add the onions and cook until they begin to brown, adding water by the tablespoon if they start to stick. Add the peppers and garlic and cook for another couple of minutes, adding water as needed.
Add all the dry spices and the lentils and cook while stirring for another minute. Stir in the vegetable broth and tomatoes. Lock the lid in place, and bring to high pressure (switch to high pressure setting on electric PC and set timer for 10 minutes). After 10 minutes at high pressure, remove from heat or turn off and allow pressure to come down naturally for at least 10 minutes.
Use a quick release method to release the pressure and open the lid carefully. Stir and check that lentils are tender; if not, cover loosely with the lid and heat on low (“warm” setting) until they are soft. Add the vinegar, soy sauce, and salt to taste. If the chili seems too thick, add additional broth or water. Check seasonings and add extra to taste. Serve sprinkled with chopped fresh parsley or cilantro.