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Do-it-yourself
1.
Sort the lentils, rinse them in
cold water and leave to drain. Peel
and finely dice the onion and garlic.
Add to the pressure cooker with
the lentils and stock. Add the bay
leaf, cloves and chilli. Close the pot
according to the instructions and
gently cook the lentils on cooking
setting 2 for approx. 12 minutes,
but not too soft.
2.
Meanwhile, mix together the
vinegar, lemon juice, honey, salt and
pepper in a mixing bowl along with
a pinch of pul biber and a pinch of
sumach. Mix in the oil using a whisk
until a creamy vinaigrette forms.
Trim, rinse, shake dry and finely
slice the spring onions and mint,
and add them to the mixture.
3.
Allow the steam to release from
the pressure cooker as per the
instructions and open. Drain the
lentils and mix into the vinaigrette.
Leave to cool until lukewarm,
stirring occasionally.
4.
Rinse the tomatoes and peppers,
leave to drain and trim.
Cut both vegetables into large pieces
or slices. Allow the olives and chilli
peppers to drain. Rinse the parsley,
shake it dry and chop coarsely.
5.
Add salt, pepper and sumach to
the lentil salad to taste and arrange
with the prepared vegetables and
parsley on a plate or in pitta bread
pockets.
PREPARATION
SERVES 4 PEOPLE
250 g large brown lentils, 1 onion, 1 clove of
garlic, approx. 500 ml vegetable stock (instant), 1 bay leaf
2 cloves, 1 small dried chilli pepper,
3 tbsp white wine vinegar, 3–4 tbsp lemon juice, 1 tsp honey, sea
salt, ground pepper, pul biber, sumach, 6 tbsp olive oil, 3 spring
onions, 4–5 stems of fresh mint, 4 beef tomatoes, 2 bell peppers
(e.g. red and green), 4 tbsp black olives,
4 mild pickled green peppers, 1 bunch flat parsley
Oriental lentil salad
A delicate
spring onion and mint dressing adds that
little something to this dish served lukewarm.
M
ore than 330 years ago, the
Frenchman Denis Papin inven-
ted the steam digester, which
was able to generate different
pressures and influence the boiling point of
water. However, it was a long time before it
would make its way into the kitchen: The
innovative steel container was first used at the
end of the 17th century, primarily in science
laboratories. It took until 1927 for a modern
pressure cooker to be launched by WMF under
the brand name Sicomatic (Siko for short).
The Flexsil pressure cooker from Sigg was first
popular in Switzerland, while the Kelomat
was developed in Austria in the 1950s. Each
of the brand names is used synonymously for
pressure cookers in the respective country.
1001 DELICACIES
The pressure cooker is ideal for preparing
virtually all kinds of food: vegetables, meat
and fish, grains and legumes. The results are
also excellent for soups, stews, light foods and
baby food. In a nutshell, it is an all-rounder
which every kitchen should have.
Not to mention the time they save. Oriental
cuisine in particular is familiar with 1001
dishes in which legumes such as chick peas or
different kinds of lentil play a key role – and
are therefore predestined for being prepared
in the pressure cooker pot: Lentils take up to
40 minutes to cook in a normal pot, however
due to the extreme pressure and high tem-
peratures in the pressure cooker, they cook in
just 15 minutes. This represents a time saving
of up to 70 percent – with energy savings
of around 50 percent. That also applies to
spicy stews and rice dishes, such as in Turkish
cuisine.
E V ERY K I TCHEN NEEDS
A MODERN PRE S SURE
COOK ER . PEOP L E THE
WORL D OV ER ARE
SEE ING THE BENEF I T S
TH I S V ERSAT I L E
APP L I ANCE OF F ERS .
by WMF
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