I have had requests for ideas for the Instant Pot, but I don’t have one yet and am working on that. But this would work in the slow cooker mode.
I got this recipe from a dear patient when I tried to convince her to eat legumes with very little fat or salt. This was a family recipe for her and she would say you need to use some olive oil for the taste. Use at least a little bit. She was so right.
I have made this many times over the years and have tweaked the recipe to add even more flavor. My lentils came from our brother-in-law, Lyle Sevre, who grows them on his farm near Wildrose, North Dakota. They are locally sourced and delicious! They are straight from the farm, so I take an extra step of cleaning to get rid of the chaff. I simply put the lentils in a big bowl of water the chaff floats to the top and I simply pour it off. Then I rinse the lentils in a colander and they are ready to go.
The recipe is here. Let me know what you think and I will get back to you.