One of the great advantages of the new WMF multi-function cooker is that in a single device you can do different types of cooking, from pressure cooking like in a speed cooker to steaming, sautéing, browning, slow cooking ... The idea of ​​today's recipe is to make use of this multifunctionality.

Thus, we will take advantage of the browning programs to first seal the meat, then we will sauté the vegetables and finally we will add the water and close the pot, programming it so that, in ten minutes and using the "Quick cooker" function, it will leave us some delicious lentils .

I highly encourage you to discover this magnificent electric pot. It's a great ally in the kitchen if you don't want to light a stove and dirty a lot of utensils and, on the other hand, you can take it to the terrace, garden or camping, it's electric and portable!

And the recipe, without a doubt, you have to make it. It will help you warm up on cold days and charge you with good energy, and with a lot of flavor.

Ingredients (for 6 people)

  • 300 g pardina lentils
  • 500 g of marinated rib
  • 1 chopped leek white
  • 5 plum tomatoes, juiced and seeded, grated
  • 2 carrots cut into squares
  • 2 crushed garlic cloves
  • ½ glass of white wine
  • 1.5 liters of water
  • 1 bay leaf
  • Olive oil
  • 1 tbsp of salt


  1. Soak the lentils in cold water for 1 hour.
  2. Meanwhile, put a jet of oil in the WMF electric pressure cooker and program to brown it for 12 minutes at 160ºC and, when it is hot, skip the rib for a few minutes. Remove the meat and put in the pot, in the same oil, the leek, garlic and carrot to sauté, stirring from time to time.
  3. Add the grated tomato and the bay leaf, wet with the wine and let it evaporate and the bottom is dry again.
  4. Add the rib again and let the program finish.
  5. Add the lentils and pour the water, salt to taste and close the pot.
  6. Pressure cook program for 10 min, level 2 and rapid steam reduction.
  7. Wait for the program to end and serve hot.

NOTES: If you use another type of lentils, the amount of water and cooking time can vary.

Author of the recipe: WMF Spain


Claudia&Julia said:

Hola María. Nos alegra mucho que te haya gustado la receta :)
Muchas gracias y un saludo.

María said:

Lo primero ¡¡qué monos estais¡¡ jejeje. Bueno y al “grano”. Nunca había escrito nada porque no tengo ni tiempo, osea que es mi primera vez, eso sí guardo todas las recetas y ahí están. Pero hoy no he podido rendirme ante este plato de lentejas sencilo y con una pinta estupenda. Y bueno ya se sabe…., son lentejas si quieres las tomas ni sino las dejas. jajaja. Un saludo
¡¡Ah¡¡ voy a ver si tenéis “rebajitas” y me compro esa olla maravillosa.

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