From marina's kitchen in Spain.

Originally published on Cookpad Spain as Lentejas olla rápida, with US measurements.

Quick Pot Lentils

Name: Quick Pot Lentils
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 package lentils (I prefer the small ones); 8.8 oz beef for stewing, cut into small cubes; 5.3 oz chorizo or sausage; 1 onion; 1 leek; 1 carrot; 2 medium potatoes; 5-6 garlic cloves; 1-2 bay leaves; 1 tsp paprika; salt; olive oil

marina @cook_1089232

Crevillent

Grandma's lentils in 20 minutes using a pressure cooker or quick pot

marina @cook_1089232

Crevillent

Grandma's lentils in 20 minutes using a pressure cooker or quick pot

Saved

Ingredients

30 minutes

4 servings

1 packagelentils (I prefer the small ones)
8.8 ozbeef for stewing, cut into small cubes
5.3 ozchorizo or sausage
1onion
1leek
1carrot
2medium potatoes
5-6garlic cloves
1-2bay leaves
1 tsppaprika
salt
olive oil

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Steps

30 minutes

1

Place the beef and sausage or chorizo in the pot.
2

Peel and slice the carrot, peel the potatoes and leave them whole, finely chop the leek (only the white part), and grate the onion. Add them to the rest of the ingredients.
3

Add the bay leaves and garlic cloves, making a small cut in each. Now add the salt, the teaspoon of paprika, and a splash of olive oil.
4

Finally, add the lentils and water. Keep in mind that evaporation is much lower in a quick pot, so I usually cover the ingredients and then add about a glass more.
5

Cover the pot and bring to a boil. Once it starts boiling and releasing steam, reduce to medium heat and cook for about 20 to 25 minutes.