From WP. It's sort of like baked beans except substituting lentils.
Ingredients
1 1/2 cups dried large green or brown lentils (not the small French du Puy), rinsed
3 cups homemade or store-bought low-sodium vegetable stock, plus more as needed
3 garlic cloves, chopped
1 cup chopped yellow onion (1/2 large)
2 tablespoons ketchup
2 tablespoons granulated sugar
1 tablespoon molasses
1 tablespoon smoked or sweet paprika
1 1/2 teaspoons chili powder (may substitute ground ancho chile)
1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper, plus more to taste
Chopped chives or scallions, for garnish (optional)
Instructions
1. Combine the lentils, stock, garlic, onion, ketchup, sugar, molasses, paprika, chili powder, salt, cumin, cinnamon and black pepper in the canister of an Instant Pot or other multicooker. Stir to evenly distribute, then cover the Instant Pot (the steam valve should be turned to “pressure” or “sealing") and cook on high pressure for 35 minutes. Allow the pressure to release naturally for at least 15 minutes, then turn to “venting” to release the remaining pressure.
(Alternately, you can cook the lentils in a slow cooker on low heat for 3 1/2 to 4 hours, until the lentils are falling-apart tender. To make the lentils in a Dutch oven, increase the stock to 4 cups, bring the mixture to a boil on the stove top, then transfer to a 300-degree oven and bake on the middle rack for 2 hours, checking occasionally and adding more stock if the mixture looks dry.)
2. Remove the lid, stir, taste, and season with more salt and pepper, if needed. You can add an extra splash of stock if you want to thin the lentils out a bit, or turn on the saute function on HIGH and reduce if the mixture seems too watery.
3. Garnish with chives or scallions, if desired. Serve warm.