Breakfast
Lunch
Dinner
Snacks
Meals
Drinks
Vegan
Chef Tips
- Rinse the lentils well before cooking to remove any dust or debris.
- Use a ham bone or ham hock for richer flavor if you have one available.
- Adjust the seasoning at the end, especially salt, since the ham can be quite salty.
Ingredients 0/13
Why This Dish Is Amazing
Step 1
Put the ham shanks and water into your pressure cooker and heating it over medium. Once it’s hot, lock the lid in place and bring the pressure up to 15 pounds. Turn the heat down to low and let it cook for about 20 minutes. When the time’s up, release the pressure right away following your cooker’s instructions. Use a slotted spoon to take out the ham shanks and set them aside to cool. Once cool enough to handle, shred the meat off the bones. Pour the broth into a separate bowl and save it for later.
Step 2
Heat some olive oil in the pressure cooker over medium heat. Add the onion, carrots, celery, and garlic, cooking and stirring occasionally until everything is soft and starting to shrink down, about 20 minutes. Then stir in the lentils, 8 cups of the reserved ham broth, thyme, and a bay leaf. Seal the lid again and bring it back up to 15 pounds of pressure. Let it cook for 6 minutes, then release the pressure immediately.
Step 3
Finally, stir in the tomatoes, shredded ham, black pepper, and a splash of vinegar. Warm everything through over low heat, then it’s ready to serve.
